Skip to main content

Dragon fruit mini bundt cake ~ 火龍果小蛋糕


I was pleasantly surprised when these mini Dragon fruit mini bundt cakes didn't change colour upon  baking.  Well, at least there was still a tinge of pink on the top of the mini bundts.  The texture of this cake is more or less like sponge cake, soft and light and they taste wonderful, freshly baked.  If they are not finished on the day they are baked, store them in an airtight container and best eaten, lightly warmed up in the oven toaster.




Dragon fruit mini bundt cake  ~  火龍果小蛋糕
   (adapted from 'here' )  
Ingredients
  • 3 'L' eggs
  • 60 gm caster sugar
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 20 ml milk
  • 50 gm dragon fruit
  • 30 ml corn oil
  • 120 gm plain flour, sifted twice
Method
  1. Blend milk, dragon fruit till smooth, add in corn oil and blend well.
  2. Sift the plan flour, set aside.
  3. Whisk eggs, sugar, lemon juice and vanilla on high speed till thick and creamy, till the ribbon stage.
  4. Sieve the flour onto the egg mixture in 2 batches and mix on low speed.  Then, use a spatula to mix till the flour is fully incorporated.
  5. Add in the dragon fruit puree and mix well.
  6. Scoop the batter into the greased mini bundt pan and gently tap to release air bubbles.
  7. Bake in a preheated oven @ 150 deg.C for about 30 mins.  Test with a skewer till it comes out clean.
  8. Yield :  12 mini bundt cakes
                




Comments

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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

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.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc