1 pack of 400 gr Pondan Bika Ambon

  6 eggs (3 whole eggs and 3 egg yolks)

  12 g instant yeast (inside the pack

  50 mL of water

  25 g melted margarine

  300 ml cooked coconut milk

  grated lemon skin

  Mandarin oranges

  Red cherry

  Mint leaves


Pour the instant yeast into 50 ml of water, stir and let it settle.
Whisk the eggs at high speed for 8 minutes until expands.
Pour Pondan Bika Ambon flour and yeast that has been dissolved into eggs whisk, stir well with a hand.
Add grated lemon skin (take the yellow one).
Add coconut milk and margarine, mix well and let it settle for 1 hour 30 minutes.
Grease a mold with vegetable oil and cook over low heat for 10 minutes.
Put the batter into hot mold, wait until the surface nestling and then flip back until the color turns yellow.
Arrange the cake on a serving plate, d├ęcor the cake with Mandarin orange slices, put the red cherry and mint leaves.