I’m on a pandan cake streak. I actually bought 1 litre of pandan paste that needs to be used by April next year so I’m trying very hard to finish it before it expires. Obviously I have some problems with proportioning – never thought that it would take such a long time to finish 1 litre of paste.
Today, I’ve decided to be a bit more fancy and use my Williams Sonoma bundt tin. I’ve had many failed attempts using this bundt tin and learnt that it requires a lot of greasing if not half the cake will remain stuck to the tin. I love making marble cakes because they are pretty to look at and it is fun to make the little swirls in the cake.
Nutrition per slice (serves 8)
Ingredients
- 140g unsalted butter (room temperature)
- 100g caster sugar
- 220g self raising flour
- 3 large eggs
- 250ml coconut milk
- 1 tsp pandan paste
- 1 tsp vanilla essence
- 30g desiccated coconut
- 2 tbsp poppy seeds
Directions
Preparation time: 15min
Baking time: 30min or when the skewer comes out clean
- Preheat the oven to 180 degrees
- Grease a 23cm bundt tin or a loaf tin
- Cream the butter and sugar until light and fluffy
- Turn the mixer to low speed and add in the eggs one at a time, scrapping down the sides at each time
- Add in 1 tsp of vanilla essence
- With the mixer at low speed, alternate adding the self-raising flour and coconut milk into the mixture until a uniform consistency is formed
- Divide the mixture into two separate tins
- Add 1 tsp of pandan essence into one of the tins and mix well
- Add in 15g and 1 tbsp of poppy seeds into each of the tins
- Scoop the mixture into the cake tin by alternating between the pandan flavoured batter and original batter. Use a knife and make little swirls as you alternate between the mixture
- Place it into the oven to bake for 30min or when the skewer comes out clean
There you have it – Pandan marble cake!
Table for Ting 