Friday, April 5, 2013

Butter Cake with Pickled Roselle

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I love using pickled roselle as dried fruits in my favourite cake-butter cake! Sweet sourish taste of the pickled roselle really goes well with rich buttery cake. I had been using it many times in my cake.

For this recipe I had try using self-raising flour and low protein flour. I noticed the one with self-raising flour yield softer texture! I guess the store bought self-raising flour has special ingredient that give better result :D  

Butter Cake with Pickled Roselle
70g sugar
2 eggs

150g self-raising flour
Pinch of salt
* sift together and set aside
40ml water (can replace with milk)

* cut into smaller pieces
2-3 tablespoons roselle syrup (from pickled roselle)

1. Cream butter and sugar till soft and fluffy. Add in one egg at a time, mix well.

2. Add in the sifted flour. Gradually add in the water and fold to combine.

3. Pour few tablespoons batter into cake pan, scatter some pickled roselle on it. Cover with batter and repeat this process till batter finish.
*Do not add and fold/mix pickled roselle directly into batter. The colour won’t be bright red, it turns dark purple instead.

 4. Bake in preheated oven at 180C for about 30 minutes. Remove from oven. While the cake is hot poke several holes with cake tester. Pour and brush the roselle syrup around the hot cake.

5. Leave the cake in pan for about 10 minutes before unmould and cool on rack.

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  1. This roselle pound cake is fantastic. Great color & texture..:)Loved to have a slice now:)

  2. 还没买过+接触过新鲜的。。。
    期待着~~ 希望会被买到 :)

  3. Love the color, and I can almost imagine how it taste!!

  4. What a beautiful cake, Vivian! And I had no idea that self-rising flour would yield a softer cake than a low-protein flour like cake flour... Very interesting and thank you so much for sharing!

  5. Your cake looks lovely! Love the beautiful red against the moist butter cake! Oh yum, I've wish to have a slice!

  6. The colour of Pickled Roselle is very attractive !!!! Nice butter cake :)

  7. great idea to use pickled roselle in the butter cake, so no more buying expensive berries instead we can use local ingredients..Thanks for sharing.

  8. Hello Vivian, have been following your posts on roselle, like them very much and now another lovely cake with it. Must quickly go get the roselle [good ones]....

  9. Lovely!!! You make me interested in pickled roselle... :D

  10. First, your cake is beautiful--bright colors that play off each other well. Second, I like the way you described the sweet/sour pickled roselle with the buttery cake. Great use of your pickled roselle, Vivian. Thank you for linking up this week.

  11. Viv,
    Love your pickled roselle.
    Adding it into pound cake is really a great idea.
    Your pound cake looks moist and the texture so nice.

  12. This is a beautiful cake. I love the vibrant red color from the Roselle. :) So pretty!


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