Tuesday 17 October 2017

Berries & Seeds Butter Cake

Moist and velvety butter with mixed dried berries and seeds :)

Update: 8 Nov 2017

I tried using a smaller loaf pan to bake the cake using 2/3 of the original recipe.
More details at the end of the recipe :)

Pan size: 25x10x6.5 cm loaf pan, narrow base
Baking temperature: 150°C for 50~55 minutes, increase to 170°C for 5 minutes


All ingredients in room temperature.
Using 55g Omega 3&6 eggs

150g salted butter, softened but not glossy
90 g fine sugar

3 egg yolks

150g all purpose flour
3g baking powder, about 3/4 tsp

35g milk
10g lemon juice
15g organic rice malt/golden syrup/condensed milk
3/4 tsp vanilla extract

3 egg whites
pinch of salt
30g fine sugar

30~60g mixed berries
1/4 tsp rum essence, optional


1. Line a loaf pan with parchment paper. Or, coat the interior of the loaf pan with butter and sprinkle some flour at the base of the pan.  Set aside.

2. Collect about 30g of mixed dried fruits and seeds. Use a pair of kitchen scissors to cut them into smaller bits.
I bought this packet of organic dried fruits and seeds from Fairprice Finest Organic Food section.

Mix the dried fruits and seeds with 1/4 tsp of rum essence. This step is optional. Set aside.

3. Mix top flour with baking powder. Set aside.

4. Cream the softened butter with 90g of fine sugar till pale and fluffy.  
I whipped the butter and sugar for about 10 minutes using a hand whisk.

5. Blend in the egg yolks, one at a time.

6. Add in 1/2 of the sieved all purpose flour with baking powder flour mixture from Step 3.

7. Mix in the milk,

lemon juice,

 golden syrup,

as well as the vanilla extract.

Sieve in the balance flour mixture and mix well.

Cover with a lid and set aside.

8. In a clean and dry mixing bowl, add pinch of salt to the egg whites.

Beat the egg whites will frothy, and gradually add in the 30g fine sugar.

Beat the meringue till almost stiff peak.

9. Fold in the meringue to the butter batter from Step (7) in a few additions.

10. Pour about 2/3 of the batter into the prepared loaf pan and bang to level the top of the batter.

Mix the remaining 1/3 of the batter with the dried berries and seeds prepared at Step 2, Pour the batter over the top of the earlier batter

11. Bake at middle rack of a preheated oven at 150°C for 50~55 minutes, then increase to 170°C for 5 minutes or till an inserted cake tester came out clean.

12. Transfer the cake pan to a cooling rack and rest for about 10 minutes before lifting out the cake to cool down further.

13. Cut the cake and enjoy 😋

Update: 8 Nov 2017

It all started after I bought this lovely light blue small loaf pan by Jamie Oliver.

I use 2/3 of the recipe to bake this small golden butter cake.
Pan size: 17.5x10x9 cm
100g salted butter
60g fine sugar

2 egg yolks

100g all purpose flour
1/2 tsp baking powder

24g milk
6g lemon juice
10g organic rice malt/golden syrup
1/2 tsp vanilla extract

2 egg whites
Pinch of salt
20g fine sugar

40g mixed berries or raisins
1/4 tsp rum extract, optional

Baked at middle rack of a pre-heated oven at 150°C for 45 minutes, and increase to 170°C for 5 minutes.

The smooth coating of the pan really allowed the cake to slide out effortlessly.

Update 20 July 2018

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