I love using pickled roselle as dried fruits in my favorite 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
Ingredients:(A)
100g
70g sugar
2 eggs
(B) 150g self-raising flour Pinch of salt * sift together and set aside 40ml water (can replace with milk)
(C) 40g homemade pickled roselle * cut into smaller pieces 2-3 tablespoons roselle syrup (from pickled roselle)
Methods:
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 color 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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