I have followed the method of Rose Levy Beranbaum, a process of making butter-rich cakes which is unique in itself.

Not that I shun the classic way of making butter cakes, where you beat the sugar and butter till fluffy method as opposed of the below mentioned, BUT I’ve found this new discovery simply a breeze to make – resulting in a fine crumb, moist interior in every way! I was very surprised and pleased in my first try during Xmas last year, and now this method will stand for all my future butter-cake batter! I have checked some other recipes for other cake flavour like chocolate, Rose uses this method for her other cakes as well.

I decided to make this quick cake, my standard recipe for most butter cake batter.

Oh ya, what is Pabana??? It’s a fruit puree I purchased from a food supplier, Ravifruit purees, from France. Delicious stuff and of course it serves well for lazy days but you still want to have AND Enjoy delicious breakfast cakes! I’ll use the pre-blended fruit puree in this case.

Pabana is a mixture of 3 fruits puree – banana, passion fruit & mango. Heady mixture which I definitely think we could remake in the kitchen with a food processor. Anyway, I secretly is thinking of this mixture in a creamy, tall and sinful CHEESECAKE?! Perhaps my next bake project…..

Now here is Pabana cupcakes (or you may make it in a loaf pan).
(Makes 24 cupcakes or 1 loaf tin cake)

Ingredients

100g sultanas or raisins (coated with a light dust of flour)
240g cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp grated nutmeg
180g castor sugar
170g unsalted butter, room temperature
3 eggs
100g sour cream
150g Pabana fruit puree
2 tsp vanilla extract, or 1 vanilla bean (caviar scraped out)

*for sprinkling on top: Rolled oats & sugar mixed together

Preparation

• Preheat oven to 180 Deg C, with rack placed in the middle.
• Sift the cake flour, baking powder, baking soda and spices together.
• In a jug, stir sour cream, fruit puree and 3 eggs together and set aside.
• In a clean dry Kitchen Aid mixing bowl, combine the sifted flours, salt, sugar and butter.
• Beginning with lowest speed and increased to medium-low, beat for 2 minutes until the butter and flours are well combined, you will have a smooth batter. Do not overdo the beating at this stage. Scraped down the sides to ensure everything is evenly mixed.
• Next, pour in the milk-cream-eggs mixture in 3 intervals while the machine is running on medium-low.
• At the last pour, stop once the liquids are well blended with the dry dough.
• With your hand, fold in gently coated sultanas with a spatula.
• Pour cake batter into a tube pan, or a 9-inch round/square pan OR scoop batter into lined muffin trays.
• Bake for 50 – 60minutes for loaf/pan cake, OR 30mins for cupcakes. The cakes are ready when a skewer when inserted comes out clean. Cool cake on a wire rack.

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