The Singapore Cake
 
Prep time
Cook time
Total time
 
Celebrating Singapore's favorite fruits and icons in a cake. Durian and pitaya frostings on an Esplanade of vanilla sponge.
Author:
Recipe type: Dessert
Cuisine: Singaporean
Serves: 8-inch cake
Ingredients
Sponge Cake
  • 1 cup chickpea flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ⅓ cup coconut oil
  • ¼ cup coconut nectar or liquid sweetener
  • ¾ cup almond or non-dairy milk
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
Durian Frosting
  • 1 cup frozen durian flesh
  • 2 tablespoons coconut milk or non-dairy milk.
Pitaya Mousse
  • 100 g pink pitaya
  • 30 g coconut butter
  • 1 teaspoon agar powder
  • 1 tablespoon hot water
Directions
Make the cake
  1. Grease a 6-8 inch cake tin.
  2. In a large bowl, combine the dry ingredients for the cake in a bowl and mix together.
  3. In a smaller bowl, combine the wet ingredients for the cake and whisk together.
  4. Pour the wet ingredients into the dry and mix together lightly. Pour the mixture into cake tin. Bake in the preheated oven for 25 minutes or until golden brown and the top springs back when lightly touched. Allow the cake to cool slightly in the tin before removing and placing on a cooling rack to cool completely before frosting.
Make the frostings
  1. To make the durian frosting, place the frozen durian flesh in a food processor and pulse until broken down and creamy. Thin slightly with about 2 tablespoons of coconut milk or non-dairy milk of choice. Scoop out into a bowl and return to freezer.
  2. To make the pitaya mousse, place the pitaya and coconut butter in a food processor and blend. In a small bowl, dissolve the agar powder in the hot water and stir well. Transfer immediately to the food processor and blend with the pitaya mixture. The final texture should be slightly wobbly but not too thick. Scoop out into a bowl and set aside.
Assembly
  1. To achieve the star and crescent shapes, place paper cut-outs over the top of the cake. Using a piping bag and flower tip, pipe the top of the cake except for the covered areas. Remove the paper stencils and fill in the exposed portion with the pitaya mousse.
  2. Return the cake to the fridge to chill for at least 30 minutes. Slice and serve. Store leftovers in an air-tight container in the freezer.
Notes
Vegan, gluten-free and refined-sugar free. The pitaya mousse has a strong coconut taste; reduce the amount of coconut butter if desired. I would also recommend to crumb coat the cake before pipng for a more professional look (as you can see the some brown parts of the cake are peeking).
Recipe by NutriSabby at http://nutrisabby.com/the-singapore-cake/