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RECIPE
14 INGREDIENTS12 STEPS1HR 25MIN

Pandan Raspberry Cake

5.0
6 Ratings
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Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
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This Pandan Raspberry Cake is delicious. The floral, sweet flavor of the pandan goes amazing with the fresh, tangy flavor of the raspberry. Topped with some fresh whipped cream, it can't be beat.

1HR 25MIN

Total Time
Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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1 cup
White Chocolate
1 cup
1 1/2 cups
1/4 tsp
Baking Powder
2/3 cup
Frozen Raspberries
1/4 cup
Unsweetened Shredded Coconut
1 1/2 cups
Pandan Leaves
or 2 tbsp Pandan Extract
2/3 cup
Coconut Milk
2
Pandan Leaves
Knotted
1 tsp
to taste
Whipped Cream
(optional)
to taste
(optional)
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Nutrition Per Serving
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CALORIES
598
FAT
41.1 g
PROTEIN
7.7 g
CARBS
50.1 g

Directions

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Step 1
Cut the Pandan Leaves (1 1/2 cups) into pieces with scissors.
Step 2
Blitz 75g of Pandan leaves in a food processor with Coconut Milk (2/3 cup) . If needed scrape the sides to make sure all the leaves are blending.
Step 3
Pass through a muslin cloth over a sieve to extract the coconut pandan juice. Set aside.
Step 4
Take 2 additional fresh Pandan Leaves (2) and tie them into knots. This process bruises the leaves slightly and allows them to start releasing their aroma.
Step 5
In a double boiler, stir White Chocolate (1 cup) until melted. Add the Unsalted Butter (1 cup) together with the Pandan Leaf knots until melted and combined. Turn off the heat and allow to steep and infuse while combining the remaining ingredients.
Step 6
Preheat the oven to 340 degrees F (170 degrees C).
Step 7
In a large mixing bowl, mix together the All-Purpose Flour (1 1/2 cups) , Baking Powder (1/4 tsp) , Granulated Sugar (1/2 cup) , Unsweetened Shredded Coconut (1/4 cup) , and Salt (1 tsp) .
Step 8
Remove the pandan leaves from the butter-white chocolate mixture then add the Eggs (4) and whisk to combine. Add the pandan coconut liquid.
Step 9
Add the wet mixture to the dry mixture and mix until just combined.
Step 10
Gently fold through the Frozen Raspberries (2/3 cup) and pour batter into a loaf pan lined with parchment paper.
Step 11
Bake for 1 hour, or until a skewer comes out clean.
Step 12
Let cool, then slice and serve with Whipped Cream (to taste) and Fresh Raspberries (to taste) .

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Nutrition Per Serving
Calories
598
% Daily Value*
Fat
41.1 g
53%
Saturated Fat
26.5 g
132%
Trans Fat
0.0 g
--
Cholesterol
163.3 mg
54%
Carbohydrates
50.1 g
18%
Fiber
2.5 g
9%
Sugars
28.8 g
--
Protein
7.7 g
15%
Sodium
378.0 mg
16%
Vitamin D
0.5 µg
2%
Calcium
79.4 mg
6%
Iron
2.3 mg
13%
Potassium
223.2 mg
5%
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