I used a hand whisk when I prepared the batter for this cake. If you have an electric mixer, I would encourage you to use it instead. I have found that batter whisked by hand is not as light as batter whisked by electric mixer. If, however, you do not have an electric mixer, fret not. This cake is just as delicious.
The kaya was bought from Chin Mee Chin. Those who live in the eastern part of Singapore would be familiar with this confectionery which has been in operation for eons. Their business is so good that everything is sold out by teatime each day.
INGREDIENTS180g self-raising flour
1/2 cup pistachios
250g butter (softened)
100g castor sugar
4 eggs
1 tsp vanilla essence
1/2 cup kaya
METHOD1. Preheat the oven to 180 degrees celsius.
2. Grease and flour an 8" round cake pan. Set aside.
3. Sift the self-raising flour in a bowl. Set aside.
4. Use a walnut crusher to crush the pistachios. Alternatively, you can use a knife to cut the pistachios into small pieces.
5. Cream the butter and castor sugar until well blended, using either a hand whisk or an electric mixer.
6. Add the eggs, one at a time, mixing well with each addition.
7. Add the vanilla essence, kaya and pistachios. Mix well.
8. Fold in the flour using a wooden spatula and mix until blended.
9. Pour the batter into the prepared pan.
10. Bake for 45 to 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
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