Skip to main content

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.


Labels:

Comments

  1. Angie's RecipesMay 25, 2018 at 6:27 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  2. My Little SpaceJune 4, 2018 at 7:57 PM

    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

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more