I’m back! This week’s menu items came at the request from SimmeringSouppot from Reddit! We’ll be diving into the quaint little world of Ascendance of a Bookworm and recreating the Parue Cakes from Episode 3 season 1 and the Pound Cake from Episode 11 season 1.

On one hand, we’ve got soft, fluffy pancakes infused with the flavours of coconut milk and vanilla! On the other hand, a dense, buttery, slightly crisp (possibly too crisp, but we’ll get into that later!) and caramelly outer shelled pound cake.

Pull up a chair, unfurl that napkin, and welcome to the Anime Kitchen!


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Ingredients:
Parue Cakes
• 1 cup/130 grams ap flour
• 1 cup/250ml coconut milk, full fat
• 1 large egg
• 2 tbsp white sugar
• 2 tbsp/ 28g unsalted butter, melted
• 1 gram fine sea salt
• 1 tsp/5 grams baking powder
• 2 tsp/10ml vanilla extract

Pound cake
• 225g unsalted butter softened to room temperature
• 225g caster sugar
• ½ tsp/2 grams of salt
• 225g eggs
• 195g AP or cake flour sifted
• 1tsp baking powder
• 2tsp/10ml vanilla extract

Recipes:
Parue Cakes:
1. In a mixing bowl, add the flour, salt and baking powder and whisk to combine.
2. Add the coconut milk, egg, salted butter, and vanilla to the dry ingredients. Whisk everything together until JUST combined. Lumps are okay, don’t overwork the batter.
3. Heat a nonstick frying pan over medium to mediumlow heat. Add 1 tsp of butter and melt. Add 1/3 cup of batter to the frying pan and cook for 2 minutes or until bubbles start to form on the surface, and the bottom turns a golden brown. Flip the Parue cake and cook for an additional 2 minutes or until golden brown.

Reserve on a plate, in a warm oven. Repeat with remaining batter until all Parue cakes are made.
4. Stack the Parue cakes high on a plate, serve warm.

Pound Cake:
1. Preheat oven to 170C. Grease a 4x8 inch loaf tin, or Bundt cake tin with butter and then lightly coat with flour.
2. To the bowl of a stand mixer, add the softened unsalted butter and beat on medium speed until light, creamy and fluffy (about 57 minutes). Scrape down the sides of the bowl, as necessary.
3. While the mixer is still going, add the sugar in a slow and steady stream. Mix for an additional 23 minutes to fully incorporate the sugar and butter. Scrape down the sides of the bowl, as necessary.
4. With the mixer still set on medium, crack in 1 egg and allow to mix for 2030 seconds or until incorporated. Scrape down the bowl and then repeat this process with the remaining 3 eggs. In addition to adding the final egg, add 2 tsp of vanilla extract. Turn off the mixer when combined.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Add the flour mixture to the cake batter ¼ at a time. Gently fold the flour into cake batter until no dry flour remains before adding in another ¼ of the mixture. Repeat until all the flour is folded into the batter.
7. Transfer the cake batter into your buttered and floured loaf/Bundt tin. Level the batter using an offset spatula and give it a gentle shake. Place into the centre of your preheated oven and bake for 40 minutes. Rotate the loaf tin 180 degrees, then bake for an additional 20 minutes or until a cake tester can be inserted into the cake and comes out clean.
8. Allow cake to cool for 1015 minutes before removing from the pan and allowing to cool on a wire rack.

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