Nut and Spice Cake
This cake is in memory of my aunt Villie fui who left me with so many wonderful memories in the kitchen.
It is her constant interest in food we shared that encouraged me to start teaching. Experimenting and never being afraid to interchange ingredients, never waste and use up bits and pieces of good food. She taught me how to clean a fish, debone and cut a whole chicken and how to use all parts of a fruit vegetable or piece of protein.
These were her favourite fruit, nut and spices she loved best. Caramel was also her very favourite sweet. And so this is her cake - just for her.
Prepare an 9 inch square or 9 inch round cake pan with a parchment and butter.
Preheat the oven to 350FMeasure out all the ingredients before you start
For the caramel
Melt 2 tbsp sugar until its a lovely dark golden brown
Add 1/4 cup of water and bring it to a boil to make the syrup. Cool and add
2 tbsp of orange juice OR rum OR brandy
Bowl of dry ingredients
180 gm / 6 oz flour - sift it twice
1/2 tsp salt
1 tsp baking powder
1 tsp ginger powder
1/4 tsp each powdered clove and cinnamon
60 gm / 4 tbsp/ 1/4 cup /2 oz semolina
180 gm/ 6 oz salted butter
250gm/8 oz /1 cup sugar
4 eggs - room temperature
Lower the speed to low and gently fold in the bowl of dry ingredients alternating with the caramel syrup mixture.
Pour into the pan and bake for 35 minutes. Test to see a clean skewer.
This cake tests best when its fresh and warm from the oven. It does not need a frosting but will work well with a soft cream cheese frosting. Also you can offer it with slices sharp cheddar, gruyere or gouda.
Photo courtesy Niloufer Mavalvala.