Wednesday 6 February 2013

Longan And Cranberry Yogurt Cake

Chinese New Year (CNY) usually cannot go without some auspicious cakes like Kueh Lapis Legit (千层糕), Kueh Baulu ((鸡蛋糕), Walnut Cake and etc. This year, I have come up with a something new apart from the usual CNY cake using "orange zest, dried longan, cranberry, chia seeds, yogurt and Cointreau" to bake this Longan And Cranberry Yogurt Cake for Chinese New Year.


The cake itself is soft and moist due to the added Greek Yogurt and plus it has a light fruity aroma which comes from the dried longan, cranberry and Cointreau. And instead of adding poppy seeds which we cannot get hold in Singapore, I replaced it with some Chia seeds which helps to add extra "popping" texture to the cake. Other than the flavour, Chia seeds are also a good source of omega-3 fatty acids which our body needs.

(Make: 10- 12 Cupcakes | Preparation: 15 minutes | Cooking: 20 - 25 minutes)

  • 245g Self Raising Flour
  • 175g Unsalted Butter, cubes
  • 180g Caster Sugar
  • 3 Eggs (60g each)
  • 30ml Fresh Orange Juice
  • Zest of 2 Oranges
  • 1 Teaspoon Vanilla Extract
  • 4 Tablespoons Of Greek Yogurt
  • 50g Dried Longan, roughly chopped
  • 50g Dried Cranberry, roughly chopped
  • 2 Tablespoons of Chia Seeds
  • Some Almond Slices
  • Some Kumquat slices, optional
  • 40ml of Cointreau or Grand Marnier

1. In a small bowl, soaked dried longan and cranberry using either Cointreau or Grand Marnier for at least 30 minutes or more. Stirring twice or more in between.

2. Using an electric beater, cream butter and sugar till pale and creamy.

3. Beat in egg one at a time till combined. Add in orange zest and vanilla extract, beat well.

4. Next fold in sieved flour in 3 batches alternate it with orange juice and yoghurt. 

5. Stir in Chia seeds and mix it well before adding in the longan mixture. 

6. Divide cake mixture into cupcake cases (do not filled it to the rim, leaving about 1.5 cm allowance for the cake to raise)  or prepared loaf tin. Top with some Kumquat and almond slices.

7. Bake in preheated 180°C (degree Celsius) oven for about 25 minutes or when the skewer insert in the centre and comes out clean.

~ To make your cake taste better you can use vanilla sugar instead of normal caster sugar.

Longan And Cranberry Yogurt Cake:- A small token of appreciation for my friends

Since Kumquat (金橘) is available during Chinese New Year, I decided to add a few slices of the Kumquat on top of the cupcake together with some almond slices for auspicious out look and festive feel. But if you cannot find these two toppings you could always swap it walnuts, orange slices or etc according to your preferences.

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.


  1. Beautiful, Ellena! This is quite a combination of flavours. The cupcakes have a very funky look and I bet they taste super!

    1. Thanks Phong Hong! Here I also like to wish you and your loved one a Happy and Prosperous Lunar New Year!!!!

  2. Hi Ellena

    I tried out this recipe and it was really good :)
    I only have Bacardi so I used it to soak the dried cranberry/longans - taste great. Thank you!


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Ellena (Cuisine Paradise)