Sunday, 3 September 2017

Almond and Murumba Cake

Almond and Murumba Cake
Almond and white pumpkin Cake

Preparing recipes in a test kitchen has lead me to create this recipe. A success story of a friend who has recently started her own business making marmelattas ( Italian for jam ) and caponatas called Le Bon Magot. It has won some awards, got great reviews and could be the little jar missing from your pantry.

This cake wonderfully moist with armatic yet delicate flavours of rose and cardamom. I love to add a locally produced Gin Rose that is rather unique but perfect for this cake.


Murumba Nu Cake ~ White Pumpkin Murumba Cake.




Prepare an 8x8 / 20cm square pan; grease and flour.
Preheat the oven to 350F/175C


Ingredients

6oz / 180 gm salted butter
1 cup sugar
3 eggs
2 cups sifted plain flour
¾ cup almonds, powdered or ground
2 tbsp cornflour/cornstarch
2 tsp baking powder
2 tbsp Rose Gin, Gin or Rose Water
1 cup Le Bon Magot White Pumpkin and Almond Murumba jar

Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time until the mixture is whipped and light.
Reduce the speed to slow or stir; add the dry and the wet ingredients alternating.
Starting and ending with the dry ingredients.
Pour into the prepared pan. Bake for 30 minutes. Test with a skewer for doneness. It can take up to 10 minutes more. Serve with a cup of good strong tea or coffee.


Tips

Mise en place is a great way to bake, (keep each ingredient in place before starting).
Mix all the dry ingredients into a bowl.
Keep the eggs and butter at room temperature before you start.

Do not over bake as the cake will dry out. An 8 or 9 inch/ 20 or 22 cm round pan will also work well.

For more Parsi Food recipes click for The Art of Parsi Cooking; reviving an ancient cuisine.



Photo Courtesy Niloufer Mavalvala

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