Skip to main content
logo
Food Advertising by

Lotus Root Cake - CNY 2010


I was intrigued when I saw this recipe, Lotus Root Cake recipe by Amy Beh in the Star not too long ago.  Cake with lotus root ...... I'm not going to give this a miss!  This recipe comes in very handy, especially now that Chinese New Year is barely 3 weeks away.  Also, 'Lotus Root' which sounds like 'Lin Yau' in Cantonese is very propitious ..... literally meaning 'you have abundance'.  So, I take this opportunity to wish all my friends and readers 'Lin, Lin Yau Yue' ..... 'Yue' here  sounds like 'excess', hence 'May you all have bountiful abundance each and every year'!



This cake is moist, light, not too sweet as I've reduced the sugar and it's absolutely yummy. 





At first glance one would think that this is a banana cake with raisins, you can never dream that it's lotus root! 



Do give this a try .........  A veggie cake, full of nutrition, you won't regret it, it's truly delicious !

Recipe for Lotus Root Cake

Ingredients
  • 150 gm young lotus root, finely grated
  • 220 gm butter/margarine
  • 130 gm caster sugar   (orig. 185 gm)
  • 1/8  tsp salt                (orig. 1/4 tsp.)
  • 5 eggs separated
  • 285 gm plain flour      (orig. superfine flour)
  • 1 tsp baking powder
  • 3/4 tsp vanilla
  • 75 gm sultanas           (orig. black currants)
Method
  1. Chop up the sultanas and lightly coat with some flour from the above 285 gm.
  2. Lightly flour and grease an 8 inch square or round tin.  Set aside.
  3. Grate the young lotus root and gently squeeze out liquid.  Do not squeeze completely dry, but moist enough.
  4. Sift the flour with the baking powder and salt.  Set aside.
  5. Cream butter with sugar till light, creamy, thick and fluffy.
  6. Beat in egg yolks one at a time, mix well.
  7. Add in vanilla and grated lotus root till well combined.
  8. In another bowl, beat egg whites till stiff but not dry.
  9. Fold the egg whites into the lotus root mixture.  Mix thoroughly, scraping from the sides and bottom of the mixing bowl.
  10. Finally add in the chopped and floured sultanas.
  11. Pour batter into prepared tin, bake in preheated oven @ 180 deg C for about 70 mins. or till skewer inserted comes out clean.
  12. Allow cake to cool in tin for about 10 mins. before turning out to cool on wire rack.



Comments

  1. wow interesting recipe. Looks really moist! I've never seen lotus root in cakes before. reminds me of carrot cake.

    ReplyDelete
  2. How creative! The cake looks moist and beautiful.

    ReplyDelete
  3. Sounds interesting. Looks wonderful! I like lotus root in my stirfry, and salads. I would love to try this, and I like that it's not too sweet.

    ReplyDelete
  4. I haven't tried a lotus root cake and it sounds very interesting. Lotus root are hard to find though. But I want to give this cake a try one day.

    ReplyDelete
  5. Hi
    pigpigscorner
    Yes, it does resemble carrot cake somewhat.

    Angie
    This is rather unusual, using lotus root.

    Lyndsey
    Yes, it's not too sweet because I've reduced the sugar.

    Divina
    Yes, you should try it when you encounter fresh, young lotus root!

    ReplyDelete
  6. Hi
    Simply Life
    Thanks for the compliment.

    ReplyDelete
  7. Hi, I just discover your blog. the lotus root cake is very interesting. Would like to try making it sometime, hope you don't mind that I borrow your recipe. Thanks. By the way I've read your green tea cake recipes too, just to let you know that you have to use matcha powder for cake and dessert making to have the nice green colour effect. Other green tea use will only turn brownish green.
    Hope you don't mind, anyway thanks for sharing all those wonderful recipes.

    Regards

    ReplyDelete
  8. airenchan
    Thanks for dropping by. Of course you are welcome to try the Lotus root cake. Do let me know the outcome after you've made it. As for the green tea powder, this is what I can get from my normal baking ingredients supply outlet. They assured that it's Japanese green tea powder for baking and dessert. Perhaps I should try to put more the next time. Will need to try out another recipe when I have the time.

    Cheers

    ReplyDelete
  9. Hmm...never knew that Lotus Root can be used in this manner. Looks yummy!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.