The moment I saw this cake, I tell myself I have to bake this. It looks too good to give it a pass ...
Like what Cheah has shared, I will also probably bake this for Chinese New Year - I think the colour presentation would certainly good during CNY.
From the photo at Cheah's blog, the cake looks very soft and tangy. The sweet pumpkin blended very well with the sourish cranberries.
Like what Cheah has shared, I will also probably bake this for Chinese New Year - I think the colour presentation would certainly good during CNY.
Receipe is taken from Cheah and Amy Beh who have shared this great cake.
Ingredients:
190g self raising flour
1/2 tsp baking soda
1/4 tsp salt
120g castor sugar
100g butter
50g canola oil
4 eggs
30g ground almonds
120g shredded pumpkins
30g shredded carrots
60g dried cranberries - cut and coat with some flour from above
1 tsp vanilla essence
Method:
1. sieve self raising flour with baking soda and salt, set aside.
2. Cream butter and sugar till light, thick and creamy.
3. Add in eggs, one at a time, mix well.
4. Add in oil and vanilla essence.
5. Add in sieved flour mixure.
6. Add in shredded pumpkins and carrots, ground almonds and finally the cranberries. Mix thoroughly, scraping from the bottom and sides of the mixing bowl.
7. Transfer batter into a lightly greased and floured 8" square tin and bake in pre-heated oven at 180 deg C for about 45 - 50 mins or until skewer comes out clean when inserted.
8. Allow to cool in tin for 10 mins.
9. Transfer to wire rack to cool completely.
1/2 tsp baking soda
1/4 tsp salt
120g castor sugar
100g butter
50g canola oil
4 eggs
30g ground almonds
120g shredded pumpkins
30g shredded carrots
60g dried cranberries - cut and coat with some flour from above
1 tsp vanilla essence
Method:
1. sieve self raising flour with baking soda and salt, set aside.
2. Cream butter and sugar till light, thick and creamy.
3. Add in eggs, one at a time, mix well.
4. Add in oil and vanilla essence.
5. Add in sieved flour mixure.
6. Add in shredded pumpkins and carrots, ground almonds and finally the cranberries. Mix thoroughly, scraping from the bottom and sides of the mixing bowl.
7. Transfer batter into a lightly greased and floured 8" square tin and bake in pre-heated oven at 180 deg C for about 45 - 50 mins or until skewer comes out clean when inserted.
8. Allow to cool in tin for 10 mins.
9. Transfer to wire rack to cool completely.
Slice and enjoy....
lt looks very soft too from the photo. certainly a good bake for chinese new year..sounds auspicious too!
ReplyDeleteI love all the little yellow specks from the pumpkin in the cake. This is a very healthy cake especially with the carrots and pumpkins in it.
ReplyDeleteMmmm...healthy cake! I love it. Looks moist and very delicious. Love the colour too. I can eat this any time, not necessary on Chinese New Year.
ReplyDeletelooks very soft and the color looks so appetizing! yummy!
ReplyDeleteIt looks good, soft and moist! You've tempted me! Will give this a try!
ReplyDeleteLena, MaryMoh, j3ss kitc3n, BusyGran - yes, this cake is moist and soft.
ReplyDeleteGert - me too love the combination of pumpkin, carrot and cranberries and a healthy cake
Thanks for the link. Yes, the colour will be very suitable for CNY!
ReplyDelete