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

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.