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Pandan pound cake and mandarin compote

A creation by Jean-Marc Gaucher

Pandan pound cake and mandarin compote

Pound cake

  • Glucose syrup - 50 g
  • Butter - 150 g
  • Sugar - 110 g
  • Invert sugar - 10 g
  • Eggs - 150 g
  • Almond powder - 80 g
  • Cake flour - 45 g
  • Bread flour - 45 g
  • Baking powder - 6 g
  • Pandan essence - 20 g
  • Vanilla essence with seeds - 10 g
Combine all sugars together and mix with soft butter.
Add the eggs one by one.
Add vanilla.
Add the powders.
Incorporate the mandarin compote.
Bake in a 160˚C oven for 30-40min.

Mandarin compote