I thought this recipe was a bizarre combination. Who in the right mind would mix butter cake with luncheon meat and black pepper? With some degree of trepidation, i still decided to give it a go.
As each fairytale would end, this was really a case of happily ever after. The most bizarre of combination actually was akin to the union of the toad and the princess. Instead of spoiling the taste of butter cake, the luncheon meat turned out to be the prince and really galvanised the cake. The saltiness of the luncheon meat turned out to blend really well with the sweetness of the cake. With a dash of black pepper to provide some tinge of spice taste, it really provides the extra dimension to bring it to another level.
Before the first bite, i was really apprehensive whether i could finish even half of the cake. After just half a bite, i was already looking forward to a second one. This cake really took me by surprise and i'm glad i tried this out.
I further recommand to eat while is warm, it tastes better.
250 g cold salted butter, cut into pieces
160 g caster sugar
250 g self-raising flour
1 teaspoon baking powder
4 large eggs
120 ml milk
some ground black pepper
some dried parsley ( I used Italian herbs)
1/2 tin luncheon meat, cut into small cubes/pieces
1) Preheat oven to 200 degree C. Arrange some paper cups onto muffin pans. (about 16 - 18).
2) Put butter and sugar into a mixing bowl beat until the mixture is creamy and fluffy.
3) Add egg one at a time to the creamed butter mixture. Beat until well blended.
4) Fold in sifted flour, baking powder and milk alternately and mix mixture till blended.
5) Spoon the batter into paper cups. Add in luncheon meat, sprinkle black pepper and dried parsley on top.
6) Bake in preheated oven at 200 degree C for 15 - 18 minutes .
(Recipe adapted from Yum Yum 2010 Oct. Issue No. 69 )