Skip to main content

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.



Labels:

Comments

  1. Nancy ChanMarch 30, 2015 at 5:42 PM

    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. ann lowMarch 30, 2015 at 10:47 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahApril 1, 2015 at 4:31 PM

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

      Delete
  3. ZoeMarch 31, 2015 at 9:51 AM

    Hi Cheah,

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

    Zoe

    ReplyDelete
  4. Angie's RecipesMarch 31, 2015 at 10:51 AM

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

    ReplyDelete
  5. Medeja- CranberryJamMarch 31, 2015 at 4:30 PM

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

    ReplyDelete
  6. Nippon NinApril 1, 2015 at 4:03 AM

    Looks moist and delicious! I love citrus flavor!

    ReplyDelete
  7. PHApril 1, 2015 at 1:27 PM

    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. Sokehah cheahApril 2, 2015 at 11:36 AM

      When you do have a pomelo next, do give it a try!

      Delete
  8. Sharon D.April 2, 2015 at 4:50 PM

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

    ReplyDelete
  9. mui muiApril 6, 2015 at 5:37 PM

    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. Sokehah cheahApril 6, 2015 at 9:16 PM

      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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

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.
22 comments
Read on for the Recipe