I fall in love with this cake when I first ate it in Taiwan. I like it very much because the dried longan has this intense sweetness and it pairs very well with walnut. The dark brown sugar has a rich molasses flavor and make the cake moist and dense.
As I was looking at the cookbooks on my book shelf, I chance upon this recipe from a cookbook which my brother bought it for me in Taiwan. Without hesitation I decided to go ahead and make. But the guys at home didn’t like it because they find it bit weird to have Asian ingredients in western cake. Well it’s fine. I have no problem to finish the whole cake by myself.
INGREDIENTS [Original recipe is in Chinese]
180g Dried longan
50g Vegetable oil
10g Fresh milk
30g Packed Brown Sugar
30g Pure honey
110g Cake flour
1 tsp Baking powder
1 tsp Sodium carbonated
(1)Combine egg, brown sugar and honey. Mix well and set aside.
(2)Combine cake flour, baking powder and sodium carbonated. Mix well and set aside.
(3)Put Ingredients (A) in hot water [about 40°C]. Add it to the egg mixture and mix well.
(4)Then add in the flour mixture and mix well then followed by walnuts.
(5)Pour the mixture into the baking tin. The required baking tin dimension for this cake is 17cm x 8cm x 8cm. It is pretty small tin. As I don’t know any baking tin that is any closed to this dimension, I used my normal loaf pan instead. So the cake turned up to be quite short.
(6)Bake in the oven for 40 minutes at 180°C.
I would like this to share this recipe at CookbookCountdown, an event organised by Joyce from Kitchen Flavours and Emily from Emily’s Cooking (Makan2) Foray, to help cookbook collectors take some of their cookbooks down from their shelves, dust them off and start cooking from them.
I have chosen 65款手作经点蛋糕 for July and this cookbook can only get it in Taiwan. It has been 2 years and I haven’t seen it on sale at any of the bookshop in Singapore.