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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' )  
  • 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
  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


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