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 was her constant interest in cooking and baking the food we shared that encouraged me to start teaching, experimenting, and never being afraid to interchange ingredients, never wasting and using up bits and pieces of good food. She taught me how to clean a fish, how to debone and cut a whole chicken, and how to use all parts of a fruit, vegetable, or piece of protein.
These were her favourite fruits, nuts, and spices that 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 g/ 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 g/ 4 tbsp/ 1/4 cup /2 oz semolina
180 g/ 6 oz salted butter
250g/ 8 oz /1 cup sugar
4 eggs - room temperature
Cream together the butter and sugar until fluffy and light. Add the eggs one at a time.
Lower the speed to low and gently fold in the bowl of dry ingredients, alternating with the caramel syrup mixture.
Pour it into the pan and bake for 35 minutes. Check to see if the skewer is clean.
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.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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