Gula Melaka Butter Cake

This easy-to-make Gula Melaka Pandan Butter Cake is rich, buttery, and sweet that goes perfect with a cup of black coffee or tea.

Total Time

1hr 15min

0.0

0 Ratings

Author: ZaTaYaYummy

Servings:

Ingredients

•

1 cup

Salted Butter , softened

•

1 1/4 cups

Palm Sugar , grated

•

1/3 cup

Caster Sugar

or Gavia Natural Sweetener

•

Eggland's Best Classic Eggs

•

1/2 tsp

Pandan Extract

or Vanilla Extract or Fresh Pandan Juice

•

1 1/3 cups

All-Purpose Flour

•

1/2 tsp

Baking Powder

•

4 Tbsp

Milk

Cooking Instructions

Preheat your oven to 350 degrees (180 degrees C).

In a mixing bowl, cream together softened Salted Butter (1 cup) , Caster Sugar (1/3 cup) , and Palm Sugar (1 1/4 cups) until the gula melaka is well dissolved and the mixture is fluffy.

Crack in Eggland's Best Classic Eggs (3) one at a time. Then, drizzle in Pandan Extract (1/2 tsp) . Make sure all the ingredients are at room temperature to prevent the mixture from curding.

Fold in half of the dry ingredients which consist of All-Purpose Flour (2/3 cup) and Baking Powder (1/4 tsp) . Then, slowly drizzle in Milk (4 Tbsp) while the mixer is running.

Fold in the rest of the All-Purpose Flour (2/3 cup) and Baking Powder (1/4 tsp) and mix until it is well-combined. Stop mixing once there are no visible flour pockets.

Transfer into a 7-inch square pan that is greased and lined with parchment paper.

Bake it in the oven for about 55-60 minutes.

Let it cool for a while and invert onto a rack to cool completely.

Slice accordingly to your preference and serve.

Author's Notes

This recipe yields one 8-inch square pancake.

The cake can store well at room temperature for up to 5 days, or a week in the fridge.

Nutrition Per Serving

CALORIES

256

FAT

14.9 g

PROTEIN

3.4 g

CARBS

27.4 g