Delectable Petite Pandan Almond Cakes by Bakeomaniac
Try these amazingly fluffy and fragrant Pandan Almond cakes in the form of adorable little bears and bunnies by Bakeomaniac! Made with the pleasant aroma of Pandan and the nutty taste of almond, this combination cannot go wrong and simply goes really well with a cup of tea!
PETITE PANDAN ALMOND CAKES
This recipe is developed by Javier Tan of Bakeomaniac and uses the Rabbit & Bear Silicone Mould but you may also make them as it is.
Makes 10-12 rabbits & bears pandan almond cakes*
½ Cup or 50g Almond Flour
¼ Cup or 30g All-Purpose Flour
2 Large Eggs (55g each, incl shell)
¼ Cup + 2 Tablespoons or 70g Caster Sugar (Can reduce to 50g for less sweet)
1/3 Cup or 75g Butter, Melted and Cooled to Room Temp (60g for batter, 15g for greasing)
½ Teaspoon to 1 Teaspoon Pandan Extract (To taste)
Pinch of Cream of Tartar (optional)
- On a hand mixer or stand mixer, beat the 2 eggs and caster sugar on medium speed until frothy or tripled in volume (6 – 8 minutes). You can add a pinch of cream of tartar or lemon juice at the start to make it easier to whip.
- Fold in the sifted almond flour and all-purpose flour until a single consistency is achieved and there are no more clumps of dry ingredients. Do not overfold.
- Fold in the pandan extract and 60g butter.
- Refrigerate the batter in a piping bag for 30 minutes. In the meanwhile, preheat your oven to 160 degrees C.
- Once ready, use the remaining 15g butter to oil the mould. Then, pipe the batter until it’s 2/3 filled.
- Bake for about 15 – 19 minutes or until golden brown around the edges and the finished cakes will shrink slightly away from the mould.
- Cool for about 10 minutes before un-moulding.
- Decorate if necessary.
- Store in an airtight container at room temp for up to 3 days, and refrigerator for up to 5 days.
- Please do not copy and paste the recipe without permission, but feel free to link back to Bakeomaniac or us!
- If you like this Petite Pandan Almond cake, be sure to visit our Cake Page and Bakeomanic for more luscious recipes!
*More about Pandan
This is an exceptionally fragrant tropical plant with leaves that are used widely for flavouring in the cuisines here in Southeast Asia. The herb is known for its bright green appearance and sweet fragrant smell; its leaves have a hint of rose, almond, and vanilla giving it a unique flavour to cakes. Not only does it taste nice but Pandan has been identified for a number of important vitamins, minerals, and antioxidants supporting our health! It’s rich in Vitamin A which is essential for eye health and oils made from pandan extract are known to relieve symptoms of arthritis.
Javier Tan, the face behind Bakeomaniac, is a self-taught baking enthusiast and influencer (@bakeomaniac) who is extremely passionate about baking. He started his journey in baking at the tender age of 15 and has been regularly sharing his recipes, experience and his bakes. He hopes to grow and improve as a community and together, improve one’s baking skills! “We might come from diverse backgrounds but I am sure we are united through our hobby of baking.” – Javier Tan
*This is a collaborative effort with Bakeomaniac