Indonesian Pinch Cake

You'll Need

  • 200g granulated sugar
  • 4 eggs
  • 1 tsp Koepoe Koepoe Ovalett
  • 350g plain flour
  • 1 tsp Koepoe Koepoe Vanilla Flavouring
  • 1 tsp Koepoe Koepoe Baking Powder
  • 50g margarine, melted and cool
  • 200ml water


  1. Preheat the oven to 200C and brush the moulds with margarine. You can use any mould for Financier.
  2. With a mixer, beat eggs, sugar and Koepoe Koepoe Ovalett until fluffy.
  3. Add in flour, Koepoe Koepoe Vanilla Flavouring and Koepoe Koepoe Baking Powder and mix well.
  4. Gradually pour in the melted butter. Then, with the mixer still running, add the water and mix until well combined.
  5. Pour batter into the prepared mould and press any topping (cherries, flaked almonds, etc) you like on the centre of each mould.
  6. Depending on the size of the mould, bake for 15 – 20 minutes until golden brown.
  7. Best eaten while fresh or store in the freezer for a month.