I decided to take Mila for a walk and thought I'd walk over to the Bank of American ATM and deposit some checks; about a 3 mile walk there and back.
Well, it wasn't until I was halfway back when I realized I had something in the oven! I ran all the way home and frantically ripped open the oven door, only to find the cake wasn't that bad at all.
I'm actually still very surprised... the crust was pretty dark and the sides were too burnt for my liking, but the top and inside was still completely edible!
I can't believe I actually left the apartment while something was in the oven, though. Has that ever happened to anyone else?!
It did turn out a bit dry though, probably due to over baking, and when I went for round two, I decided to try something completely different...
I've made pandan cakes before, but often in the form of chiffon and sponge varieties.
This is probably my favorite version of pandan cake I've ever had. It's not dry at all, and even after a few days, it was still soft and moist at room temperature. We really enjoyed eating this! My favorite part was the crust; it was just slightly chewy and wonderful.
If you've never had pandan cake, I urge you to find the nearest Asian grocery store and pick up some pandan extract.
And don't be alarmed by the green color, if they didn't add coloring it would be a jaundiced yellow.
Makes 1 loaf
1/2 cup veg oil
1 cup sugar
3/4 cup coconut milk
1 tsp pandan
1 tsp coconut extract
1/2 cup almond flour
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees F
Whisk each ingredient one at a time into a bowl in the order listed above, until well combined.
Pour batter into a greased loaf pan.
Bake ~35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.