Skip to main content
logo
Food Advertising by

Lemon Dragon Fruit Poke Cake ~ 柠檬火龙果蛋糕


I came across this recipe in a Coles magazine and just couldn't wait to give it a try.  Instead of blueberry sauce I used dragon fruit to make the sauce as I was confident that the purplish colour of the dragon fruit would also stand out in this cake.  And I was not wrong!







Lemon Dragon Fruit Poke Cake  ~  柠檬火龙果蛋糕
Ingredients
  • 150 gm butter
  • 170 gm caster sugar (reduced from 220 gm)
  • 2 large eggs
  • 300 gm yoghurt
  • 225 gm self-raising flour (sifted)
  • 40 gm almond meal
  • 1 Tbsp lemon zest
  • 1/4 cup lemon juice
  • Icing sugar to dust
Dragon fruit sauce
  • 150 gm dragon fruit
  • 2 Tbsp caster sugar
  • 1.1.2 tsp cornflour + 1 Tbsp water
Method for dragon fruit sauce
  1. Mash up the dragon fruit in a small sauce pan, add in the sugar and cook on medium heat till sugar has dissolved.
  2. Add in cornflour mixture and cook till thicken.  Cool slightly.
  3. While still warm, pour mixture into each of the hole in the cake.
Method for cake
  1. Line the base and grease the sides of an 8 inch springform pan.  Set aside.
  2. Beat the butter with sugar till light and creamy.
  3. Add in eggs one @ a time, followed by yoghurt, mix well.
  4. Add in sifted flour and almond meal to combine.
  5. Stir in lemon zest and juice.
  6. Spoon the mixture into the prepared pan and level the surface.
  7. Bake in a preheated oven @ 180 deg for 45 to 50 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Let cake cool in pan for a while.  
  9. Using the end of a funnel, pierce the warm cake @ 3 cm intervals.
  10. Spoon 2/3 of warm dragon fruit filling into each hole and gently push the filling to the bottom of the hole.  Set aside to cool completely.
  11. Dust with icing sugar before slicing to serve.
Note :  Instead of a funnel you can use the end of a clean wooden spoon to poke holes in the cake.


Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    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

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…