Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 1/2 cup condensed milk
- 2 tablespoons cornstarch
- 1/2 teaspoon ube extract
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Whisk
- Saucepan
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the leche flan. In a medium saucepan, combine the evaporated milk, heavy cream, condensed milk, cornstarch, and ube extract. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
7. Remove from heat and pour into a small bowl. Set aside to cool.
8. Once the cake is done baking, let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
9. Once the cake is cool, spread the ube halaya over the top of the cake.
10. Pour the cooled leche flan mixture over the ube halaya.
11. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 6g
Substitutions for Ingredients
- Butter: coconut oil
- Evaporated milk: almond milk
- Heavy cream: coconut cream
- Condensed milk: coconut condensed milk
Variations:
- Add chopped nuts or dried fruit to the cake batter
- Use different flavors of jam instead of ube halaya
- Add a layer of cream cheese frosting
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter
- Make sure the leche flan mixture is cooled before pouring over the cake
- Let the cake cool completely before adding the ube halaya and leche flan
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds.
Presentation Ideas:
Garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers
Pairings:
Serve with a scoop of ice cream or a dollop of whipped cream.
Suggested Side Dishes:
Fried plantains, mashed potatoes, or a green salad.
Troubleshooting Advice:
- Make sure the cake is cooked through before removing from the oven.
- Make sure the leche flan mixture is cooled before pouring over the cake.
Food Safety Advice:
Make sure all ingredients are fresh and not expired.
Food History:
Ube is a type of purple yam that is popular in Filipino cuisine. It is often used as a flavoring in desserts, such as cakes and ice cream. Leche flan is a classic Filipino custard dessert that is made with eggs, milk, and sugar.
Flavor Profiles:
Sweet, creamy, and slightly nutty.
Serving Suggestions:
Serve with a scoop of ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Creamy, Sweet, Rich, Ube, Caramelized