Southeast Asian

Peach and Almond Pandan Sponge Cake

Name: Peach and Almond Pandan Sponge Cake
Total time: 32 min
Yield: 8 servings
Cuisine: Southeast Asian
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup coconut milk; 1/4 cup pandan extract; 1 teaspoon baking powder; 1/4 cup unsalted butter; 1/2 tsp peach puree; 1/2 tsp almond extract

Introduces a sweet and nutty flavor with peach and almond

32 minutes8 servings

Method

Mix peach puree and almond extract into the batter before baking.
Preheat oven to 180°C (350°F).
Cream butter and sugar until light and fluffy.
Beat in egg, then add flour and baking powder alternately with coconut milk.
Stir in pandan extract and pour into a greased cake tin.

Sponge Pandan Desserts Southeast Asian

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