Wednesday, November 7, 2012

Poppy Seeds And Pandan Butter cake - 罂栗班兰牛油蛋糕

Recipe: Adapted from I love Butter Cake too (2) by Kelvin Chai

250g          butter
200g          caster sugar
4                eggs
250g          plain flour
5g              baking powder
100ml        fresh milk
50g            poppy seeds
1/4 tsp       pandan essence

1) Preheat oven to 160 degree C, grease and line a 18cm or 7 inches baking pan (I used 8 inches ).
2) Beat butter and sugar until creamy.  Add in eggs, one at a time, beating well after each addition.
3) Fold in sifted flour and baking powder, then stir in fresh milk,  mix well.
4) Divide batter into 2 equal portions, add in poppy seeds and pandan essence respectively, mix well.
5).Spread poppy seeds batter into the prepared pan, follow with pandan batter.  Bake in oven for 50 -60 minutes or until cooked.


  1. WOW! This is so pretty! I love the two layers but we can't get poppy seeds in SG.

  2. What a wonderful idea combining poppy seeds and pandan in layers. Looks awesome!

  3. Very nice! Love the two contrasting layers and I guess the poppy seed crunch when we eat the cake :)

  4. Hi Veronica, nice butter cake. Love the 2 layers effect, very pretty.