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Thursday, April 20, 2017

Mulberries Buttermilk Pastry Cake 桑椹酪乳蛋糕

I have been wanting to bake a cake using homegrown mulberries. After my mulberries tree grown sufficient amount of mulberries, i quickly use it to bake a cake. I feel the mulberry taste even better after baked rather than eating it raw. It was crunchy and mild sweet.

picture taken from my IG account

The darker colour of mulberry taste sweeter than lighter colour.

A less greasy of pastry cake , refreshing and light!

Mulberries Buttermilk Pastry Cake 桑椹酪乳蛋糕
*makes a 8” cake

100g butter (salted), room temp
150g caster sugar
50g buttermilk
3 eggs , A size

1tsp Lemon zest
210g Self-raising flour

60g fresh mulberries

1. Wash mulberries and pat dry, toss with a bit of sugar and flour, set aside.
2. Grease (with butter) and line the base of cake tin with parchment paper.
3. Beat butter, sugar till pale and fluffy.
4. Add egg one at a time, combine well.
6. Fold in flour,lemon zest and buttermilk alternately, slowly combine and mix well.
7. Pour cake batter into prepared pan and smooth out the top.
8. Arrange mulberries on top of the cake batter, don’t press the fruits down into the batter.
9. Bake at preheated oven at 180c for 45mins or until a skewer comes out clean.
10. Dust the cooled cake with some icing sugar if desired.

Recipe by Sonia a.k.a Nasi Lemak Lover
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