Sunday, 3 September 2017

Almond and Murumba Cake

An exclusive from Niloufer's Kitchen



Almond and Murumba Cake

Almond and white pumpkin Cake



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

Preparing recipes in a test kitchen lead me to create this recipe. It was also at the request of a friend who commercially prepares Murummba and was looking for ideas to incorporate it. 


Murumba Nu Cake ~ White Pumpkin Murumba Cake.




Prepare a loaf pan or 20cm/8x8 square pan; grease and flour.

Preheat the oven to 350F/175C

180 gm/6 oz salted butter
1 cup sugar
3 eggs
2 cups plain flour, sifted
¾ cup almonds, powdered or ground
2 tbsp cornflour/cornstarch
2 tsp baking powder
2 tbsp Rose Gin, Gin or Rose Water
1 cup Murumba (recipe included)


Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time until the mixture is whipped and lighter in colour.
Reduce the speed to slow or stir; add the dry and the wet ingredients alternating to start and end 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.
Rose petal Jam and 1/2 a tsp of ground cardamom would be a good substitute to Murumba.  
Do not over bake as the cake will dry out.


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



Photo Courtesy Niloufer Mavalvala

1 comment:

  1. Apple and murumba cake seems nice actually worth a try and my mother loves almonds so i'll tr it for her birthday .. i hope she likes it ... thanks for the recipie .. keep posting for us , thanks again .

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