source : the kitchen guardian
Ingredients
(A)
250g butter (I used canned Golden Churn...yummeh!)
80g condense milk
1 tsp mix spice
1/2 tsp vanilla powder (I also added another 1 tsp vanilla extract)
80g golden syrup
(B)
15 egg yolk (my!)
3 egg whites
120g castor sugar
80g superfine or HK flour
1 tbsp ovalette
20ml cold water
(C)
a few drops of yellow colouring
150g pitted prunes (I used 220g...also yummeh!)
melted butter (sinful!)
Method
1.Grease a 8x8x4 pan, preheat oven at 180C
2.Whisk A on high speed until thick and creamy, set aside.
3.In another bowl, whisk B on medium speed until thick and fluffy.
4.Add butter mixture (A) into egg mixture (B) and continue to whisk until well incorporated, do not overbeat!
5.Add in yellow colouring.
6.Separate batter into 10 portions, about 90g each...I didn't, but ensured that I weighed a 90g batter (sometimes terlebi 100g tee hee...) for each layer!
7.Spread a portion evenly into pan, grill for about 7 minutes or until golden.
8.Remove from oven and press cake layer to remove excess air...I didn't press enough, so there were air bubbles in the layers....dang! Brush layer with melted butter and spread another portion of batter over the cooked layer, titlt pan to level batter and arrange flattened prunes onto batter. Grill for 5 minutes or until golden.
9.Repeat process 7 and 8 until batter is finished.
10.Bake last layer using upper and lower heat for a further 10 minutes, and use aluminium fli top cover the top so as to prevent the top from turning too dark.
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