Skip to main content
logo
Food Advertising by

Pomelo Pound Cake ~ 柚子 蛋糕


Someone posted a Pomelo cake recipe on FB recently which prompted me to give it a try.   Since pomeloes are also  citrus fruits, I adapted the recipe from my Orange Cupcake post, 'here'  and the result was a moist, not too sweet delicious pound cake which tasted much better the next day!




Recipe for Pomelo Pound Cake ~ 柚子 蛋糕 
    Ingredients
  • 250 gm butter
  • 250 gm self-raising flour
  • 179 gm caster sugar
  • 4 eggs
  • 2 tsp pomelo zest (add more if you wish)
  • 85 ml blended pomelo juice
  • a pinch of salt
Method
  1. Sift the self-raising flour with the salt, keep aside.
  2. Beat butter, pomelo zest and sugar till light and fluffy.
  3. Add in eggs one at a time, mix well.
  4. Fold in the sifted flour alternating with the pomelo juice till well incorporated.
  5. Pour the  batter into a prepared loaf pan.  Lightly tap the pan on the worktop a few times to expel any air pockets.
  6. Bake in a preheated oven @ 180 deg.C for 45 mins.  Test with a skewer till it comes out clean.
  7. Remove from oven and let cool in the pan for about 10 mins., after which, lift the cake onto a wire rack to cool completely.



Comments

  1. Its been a long, long time since I last ate citrus butter cake. Once I eat, not easy to stop.
    http://chingchailah.blogspot.com/

    ReplyDelete
  2. This pomelo cake sound so yummy. Perfect to go with a cup of pomelo tea :)

    ReplyDelete
    Replies
    1. Pomelo tea? Never heard of it before. If it's available, then it'll be a great combination!

      Delete
  3. Hi Cheah,

    You are very creative using pomelo in your baking. This cake looks lovely.

    Zoe

    ReplyDelete
  4. I love the texture of this pound cake...so smooth and light!

    ReplyDelete
  5. Looks so delicious! I love such nice pound cakes :)

    ReplyDelete
  6. Looks moist and delicious! I love citrus flavor!

    ReplyDelete
  7. Cheah, this is the first time that I see pomelo used for a cake. It looks good and I won't mind trying if I have pomelo at hand.

    ReplyDelete
    Replies
    1. When you do have a pomelo next, do give it a try!

      Delete
  8. You are amazing. I have never seen anyone use pomelo in a cake! ❤ ❤

    ReplyDelete
  9. Hi Cheah,
    This Pomelo pound cake sound interesting.
    Does the cake gives pomelo aroma? I would like to bake this soon.
    I have some home growth pomelo by my fil.
    If I bake this I will send some over :D
    mui

    ReplyDelete
    Replies
    1. Thank you. There's not much pomelo aroma, perhaps more zest will do the trick!

      Delete

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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…