November 25, 2009

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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27 responses to “Short and Sweet”

  1. Tasty Trix says:

    You have made me instantly hungry.

  2. Vegetable Matter says:

    I have never heard of kewra water, sounds like an unusual flavor. Will have to seek it out for our next baking project.

  3. SE(Denufood) says:

    hey Sanjana…these are so tempting…would love to grab one..

  4. Pari says:

    Wow,love the fragrance of kewra water..the cake looks very tempting.

  5. alison says:

    lovely !and perfect!

  6. Rohini says:

    Just thinking how gorgeous the cakes look and how simple it is to make.. Thanks for sharing it!

  7. MaryMoh says:

    Really pretty cakes. I wish I can hv some. I can imagine the beautiful flavour of the pandan and coconut. I use that a lot in my desserts. Thanks for sharing.

  8. Siddhi Shirsat says:

    Hi sanjana,
    thnx for visiting n commenting in my blog…hey i liked ut blog…nice recipes…specialy gujrati ones… liked batate wadas n dal dhokli..this cakes also luks yummy…

  9. Siddhi Shirsat says:

    i vl be visiting thsi blog frequently now…liked most of the recipes…m following ur blog…was interested in gujrati food but never got gud recipes…i am happy that i found them here

  10. Nandini says:

    Miss your humour:(

  11. My cooking experiments says:

    A mouth watering dish!

  12. Sushma Mallya says:

    wonderful cakes..looks yummy .

  13. Divina Pe says:

    They're very nice. Now, I'm aware yo also use pandan flavor in your desserts. They look exactly like a wine cork. 😀

  14. jayasri says:

    that looks gorgeous, can I scoop a little bit of it!!, will try it soon, love coconut 🙂

  15. Vidya Rao says:

    Great flavors..good twist indeed.

  16. Malar Gandhi says:

    Love kewra water aroma…very interessting, pictures looks awesome…bet it tasted great.:)

  17. DEESHA says:

    that looks beautiful & delicious

  18. Vrinda says:

    So tempting cakes…yummm

  19. Oraphan says:

    These cakes look absolutely beautiful and delicious! I'm so impressed with your talent:)

  20. Cool Lassi(e) says:

    They are a pure pleasure to look at. I am sure it tastes equally good.Good Job!

  21. cmiranda says:

    These cakes look too cute to eat.Another yummy creation.

  22. Gulmohar says:

    So tempting and fabulous 🙂

  23. AshKuku says:

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


  24. Kitchen Flavours says:

    Oh wow…love that color….tempting and yum…..

  25. Mae says:

    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!

  26. Anonymous says:

    Lovely pics but pls send them by courier

    saint bapu

  27. Mr. P says:

    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!

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