| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 11g | 7g | 57g |
| sugars | fibre | protein | salt |
| 33g | 1g | 6g | 0.38g |
I must confess, my adoration for the Rambutan Cake has been quite unexpected – coming from New England where our dishes are most renowned for their seafood, exploring flavors from tropical lands was not a common journey in my kitchen. But one bite of this whimsical dessert was not unlike a fresh sea breeze; it swept me away to new culinary horizons. Delightfully moist with a splendid balance of tart and sweet, the Rambutan Cake has quickly taken a leading role in my dessert repertoire.
A Twist on a Timeless Favorite
For those unfamiliar with this concoction, the Rambutan Cake takes inspiration from the classic lemon drizzle cake, but injects a vibrant hint of the tropics into its traditional profile. The rambutan, with its distinct sweet and sour notes, pairs wonderfully with the cake’s lemon undertones, providing it with a distinctive, delectable palate that’s nothing short of innovative.
More Than Just a Tasty Treat
Aside from engaging in a symphony of flavors, the Rambutan Cake brings notable healthful attributes to the dessert table. The rambutan, in particular, is a powerhouse of nutrients. Loaded with antioxidants, Vitamin C, and other essential minerals, it provides a boost to our bodies’ overall wellbeing. Incorporating this wonderful tropical fruit into a dessert was simply an aesthetic and healthful choice – which just happened to bring forth an exquisite taste sensation.
I love serving this tropical treat after enjoying a hearty, rustic seafood stew, like a New England Clam Chowder. The Rambutan Cake serves as a sweet, refreshing finale to climax a perfect meal. Its exotic yet familiar flavor invites excitement, helps in digestion, and perfectly rounds up a splendid repast.
Whether I’m sampling it alone with a cup of fresh-brewed coffee or serving it to Erin and Samantha (who are always eager for a slice), its ability to transport us to an indulgent tropical paradise has made the Rambutan Cake a cherished dessert in our family. I wholeheartedly encourage every baker and food-lover to introduce this glorious cake into their lives – it truly is a vibrant symphony you don’t want to miss out on!
What You’ll Need
- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh rambutans, peeled and pitted
- For the glaze:
- 1/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- For the topping:
- 1/2 cup powdered sugar
- 2 tablespoons fresh rambutan juice
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch round cake pan.
Step Two
In a medium bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set the bowl aside.
Step Three
In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Gradually beat in the flour mixture alternately with 1 cup buttermilk, mixing just until incorporated. Fold in the 1.5 cups of peeled and pitted fresh rambutans.
Step Four
Pour the batter into the prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Five
While the cake is baking, make the glaze by combining 1/3 cup granulated sugar and 1/4 cup fresh lemon juice in a small saucepan over medium heat. Stir until the sugar is dissolved. Once the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a wire rack. While the cake is still warm, drizzle the glaze over it. Allow the cake to cool completely.
Step Six
For the topping, combine 1/2 cup powdered sugar and 2 tablespoons fresh rambutan juice in a small bowl. Drizzle over the cooled cake. Allow the topping to set before serving the cake. Enjoy your Rambutan Cake!
