When I saw this cake in this blog, I fell in love with the color and the mould it was baked in. Of course I quickly pinned it for baking during the long weekend. The cake was quite moist and fine crumbed which I love in buttercakes. Then pandan flavor was very prominent and the poppy seeds lent a nice crunch to the cake...lovely!
Pandan & Poppy seeds Buttercake
(adapted from Craft Passion)
Ingredients:
250g Unsalted Butter
185g Castor sugar
4 Eggs
250g plain flour
5 g Baking powder
100ml Fresh milk(I used 50ml milk & 50ml pandan juice)
30g Poppy seeds
¼ tsp pandan paste (Screwpine leaf paste)
Some icing sugar for decoration
Method:
1. Preheat oven to 160C, grease and line a 18cm (7-in) baking pan
2. Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition.
3. Fold in sifted flour and baking powder, then stir in fresh milk, mix to form batter.
4. Divide batter into two portions, add in poppy seeds and pandan paste separately, mix well.
5. Spread poppy seeds batter into the prepared pan, follow with pandan batter. Smooth the top with the back of a spoon.
6. Bake in preheated oven for 50-60 minutes or until cooked.
