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Short and Sweet

kewra cakes

Today’s post is going to be a quick one as it’s just a modified version of the eggless coconut sponge cake I made earlier. I have simply replaced the coconut in the recipe with almond extract and kewra water (screwpine leaf water). Kewra water is extracted from the pandan plant and often used for biryani in Indian and Pakistani cuisine. It doesn’t completely taste like pandan paste used in South-East Asian cuisine, however it imparts a perfumed and citrusy flavour upon the dish. I baked my cakes in a mini cork muffin tin from Ikea, which you can find here. If you don’t have one of these trays you can use a regular cupcake or muffin tin.

Kewra and Almond Mini Cork Cakes

(Makes approx 12-14 cakes)

200g plain flour
100g skimmed milk powder
160g icing sugar (confectioner’s sugar)
1 tbsp vanilla extract (or the seeds from 1 fresh vanilla pod)
100g butter, softened
2 tsp’s baking powder
1 tsp bicarbonate of soda
½ cup plain natural yogurt
½ cup water
½ cup milk
2 tbsp kewra (screwpine leaf) water
¼ tsp amond extract

For the whipped cream

250ml whipping cream, cold
¼ tsp almond extract
½ tsp kewra water
¼ cup icing sugar
Green food colour (optional)

1. Whip all of this together until it reaches stiff peaks (but don’t let it turn into butter!)


1. Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.

2. In a separate bowl cream together the icing sugar, vanilla, kewra water, almond extract and butter.

3. Gently mix in half of the sifted flour mixture.

4. Add the milk and water and mix until there are not any lumps (but don’t overwork it).

5. Add the yogurt and the remaining sifted flour mixture, then fold these in using a metal spoon. Take care not to beat it too much.

6. Grease and line your muffin tin, filling them just under ¾  of the way up. Bake in a preheated oven at 180 degrees Celsius for 20-25 mins.

7. Remove from the oven and allow to cool for 20 minutes and then remove the cakes from the tin (this will stop them from losing their shapes).

8. When completely cooled, pipe on the almond and kewra cream.

kewra cakes 2

These sweet little perfumed delights are perfect for children and grown-ups alike! Go on; treat your family and friends… They deserve it!

Do keep sending in your recipes for the Create for a Chilli Chopper competition!

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Mr. P

Monday 30th of November 2009

I am pleased to know what kewra actually is. I have pandan extract (and it's coming on to my blog soon), and always see kewra water next to the rose water in my local shop (I'm lucky and live close to a world food store... So I can get my kewra and garam masala where I get my cornflakes and peanut butter... God, I love Cardiff!).

I have been scared to buy it in case it was gross. But I might pick up a bottle and see how it works out in baking.

Good thinking using whipped cream. I've tried these types of waters with butter icing before, and they make it curdle. Tasty, but ugly.

LOVE the glitter too!


Saturday 28th of November 2009

Lovely pics but pls send them by courier

saint bapu


Friday 27th of November 2009

I'm not sure where I can get kewra around Chicago? I will check the 2 Indian markets near my house, but maybe I will look at pandan, too? Or maybe yuzu? I have to make these!

Kitchen Flavours

Friday 27th of November 2009

Oh that color....tempting and yum.....


Friday 27th of November 2009

Awesome delicacies.... Tempted to taste...tempted to taste....