Sunday, October 7, 2012

Indonesian Spice Cake

This simple, but rich, cake is filled with aromatic spices. The batter smells amazing and the cake keeps very well for a nice afternoon snack with tea (or a morning breakfast if you're so inclined). This recipe does call for a lot of eggs. I cut back slightly by just using 5 eggs total. I have kept the original below.

One year ago: Sweet and Sour Napa Cabbage
Two years ago: Beef Rendang
Three years ago: Breakfast Tacos

Indonesian Spice Cake (from Cradle of Flavor)

2 cups (235 g) cake flour
1/2 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cloves
4 tsp ground cinnamon
pinch of kosher salt
1 1/2 cups (340g) unsalted butter at room temperature
1 2/3 cups (370g) granulated sugar
4 large eggs
3 large egg yolks, lightly beaten
2 tsp vanilla extract

1. Preheat oven to 325F. Grease a 9" bundt pan.
2. Whisk together flour, baking powder, nutmeg, clove, cinnamon, and salt in a medium bowl.
3. In another bowl, using an electric mixer, beat butter until soft. Gradually add sugar and beat until pale and fluffy.
4. One at a time, add whole eggs and beat until light and fluffy.
5. Add flour mixture to butter mixture in 3 equal parts until well combined.
6. Add egg yolks and vanilla and beat until well mixed.
7. Pour batter into pan. Bake until toothpick comes out clean, 1 hour.

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