Brunei Cakes
Sultanas, golden syrup and puff pastry come together in this Bruneian cake, scented with ginger and baked in the oven. Finish with demerara sugar.
50 min · Serves 10 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 20 min · 50 min total
- easy
- 1
Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
- 2
Allow to cool to room temperature. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
- 3
Place a rounded desert spoon of the cool filling onto centre of each pastry disc. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
- 4
Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
- 5
With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray.
- 6
Brush with milk and sprinkle with a little extra Demerara sugar. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges. Place on a wire rack and allow to cool.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
