Ingredients:
226g cake flour, sifted 1 ½ tsp baking powder ¼ tsp baking soda 3 large eggs, at room temperature 170g unsalted butter, slightly softened 200g grated gula Melaka 75g caster sugar 1 tsp vanilla extract ¾ cup milk, at room temperature
Salted Gula Melaka Cashew drizzle:
100g gula Melaka, roughly chopped
1 ½ tbsp water
1/3 cup raw cashews, chopped
1 tsp sea salt
Method:
1. Preheat oven to 150 degrees C. Grease and line a loaf tin.
2. Sift flour, baking powder and salt into a bowl.
3. In the bowl of an electric mixer, beat butter with a paddle attachment till it is very creamy, about 2 mins.
4. Add sugar and beat at medium-high speed until very light, about 4 mins.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in the pandan juice or essence.
7. Add the flour at low speed in three additions, alternating it with the coconut cream in two additions. Mix only until the flour is incorporated.
8. Scrape the batter into the prepared loaf tin, until it reaches three quarters of the way up, and smooth the top with a spoon or a spatula.
9. Bake for about 55 to 60 minutes. To test if the cake is ready, insert a skewer to the centre of the cake. The cake is ready when the skewer emerges clean.
10. Remove the pan from the oven and let it cool on a wire rack for 10 mins.
11. Remove the cake from the pan and let it cool on the wire rack.
12. While the cake is cooling, make the drizzle. Place a non-stick skillet over medium-high heat and add the cashews to the skillet.
13. Toss the cashews in the pan until they start to become lightly toasted, then add the gula Melaka.
14. Stir to mix for about 30 seconds, then add the water to the pan.
15. Stir vigorously, ensuring that all the gula Melaka melts and no clumps remain. This should take about 30 seconds.
16. Add the salt and stir till all the salt dissolves and turn off the heat.
17. Spoon the drizzle over the cake and leave to cool completely.
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