An unusual combination of ingredients - custard powder, cream cheese, and sour cream, along with a few kitchen and pantry staples come together in this recipe.I found a recipe on Aparna’s blog that I used as a reference point but ended up making a whole lot of changes to it, adapting it to suit the ingredients I had on hand.
Preheat oven to 350 F. Grease your baking pan of choice. I used silicone bakeware (a mini loaf pan and a rose-shaped baking mold). This gave me a mini loaf and 6 mini cakes.
In a large bowl, mix together:
- 1 ½ cups all-purpose flour
- ¾ cup vanilla flavored custard powder (I used the Brown and Polson brand)
- 2 tsp baking powder
- A pinch of salt
In another bowl, mix the following very well:
- 5 Tbsp softened butter
- 3 Tbsp sour cream
- 4 Tbsp cream cheese
- ¾ cup + 2 Tbsp sugar (the cake was not sweet enough for me in the end)
- 1 egg
- 2 tsp vanilla extract
- ¾ cup milk
Combine the dry and wet ingredients together and then stir in:
- ¼ cup chopped sun-ripened cranberries
- ½ cup chopped toasted hazelnuts (reserve some for sprinkling on top of the prepared batter)
Transfer the batter to the prepared pans and sprinkle the reserved hazelnuts on top.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. My mini loaf took about 40 minutes while the small cakes were done in 30-32 minutes.
Notes: The cakes were a little too dry for my taste and I was not very happy with their texture. I had to use a chocolate glaze to top the cakes since they were not sweet enough; I’ll increase the amount of sugar if I ever make these again. I’m glad I decided to add the toasted hazelnuts to the batter and as a topping for the cakes- in the end that was what gave the cakes their flavor. I’m not sure I’d make the custard powder cakes again without completely changing a lot of things about the recipe!