Indonesian Spice Cake

So back with a bang with a decadent and delicious cake for you all!This time from Indonesia all the way into our hearts comes one of the most magnificent looking,soft,spongy and delicious cake – the Spice Cake from Indonesia!This was given as a challenge in Priya Suresh and Mayuri Patel’s Shhhhh Secretly Cooking Challenge!I was paired with Sharanya Palanisshami who blogs at Sara’s Tasty Buds.

Sharanya gave me 2 great ingredients – Cloves and Vanilla which are two of the prominent ingredients in this cake!I chanced to come upon this lovely cake on the site – leitesculinaria.com

Here is the link for the authentic recipe :

http://leitesculinaria.com/3203/recipes-indonesia-spice-cake.html

The only change I made in my recipe was to add Refined Oil in place of the unsalted butter they used.Butter turns out a fluffier cake but in tropical countries like India and hot regions like Mumbai,the butter in the cake tends to go bad after a couple of days thus ruining the cake completely.While refrigerated,the butter solidifies which does not offer a tasty bite as intended.So the best substitute is ordinary refined Oil which we use for cooking!Neither does it solidify on chilling nor go sour at room temperature.It can be safely kept at room temperature for 24 hours thereafter has to be refrigerated to maintain the freshness.Then it stays fresh tasting for approximately 15 days.Whenever you want to have it,keep it outside 1 hour before eating.Or pop into a microwave to warm it!Follow the recipe without any other adjustments for a completely perfect and awesome cake which will be always there as a keeper recipe.It is so for me!Thank you Sharanya for making me explore this cake and fall in love with it!Thank you Priya and Mayuri for the great Challenge!Check out the recipe now :

The logo for the Challenge ….

Preparation Time : 1 hour

Makes : A 9 inch Spice Cake

Use any pan for this – Springform circular or square,Bundt,Tube or Angel Cake Pan.I used a silicon mould used for Greek Cakes I picked up at Heathrow Airport some years ago!

INGREDIENTS

2 cups cake flour/self raising flour/all purpose flour mixed with 2 tsp baking powder

1/2 tsp baking powder

1 tsp Nutmeg powder

1/2 tsp Clove powder

2 tsp Cinnamon powder

A pinch of salt

1 1/2 cups refined oil/unsalted butter

1 2/3 cups powdered sugar plus 2 tbsp (I used 1/2 cup granular demerara sugar for a more rustic taste)

4 large eggs

3 large egg yolks (not the whites)

2 tsp Vanilla extract

METHOD

Preheat oven to 160°C and prepare as in grease a metallic pan if using!

In a large bowl sift flour with baking powder,nutmeg,clove,cinnamon powders and salt.Keep aside.

In another large bowl,beat butter till creamy and add sugar.Beat for 5 – 7 minutes till well blended.Add eggs one at a time beating after each addition.Then add the yolks and beat till smooth.Add vanilla extract and mix well.Now fold in the prepared dry ingredients 2 tbsp at a time till it is completely used up.Fold with an up and down motion so that air is well incorporated into the batter.

Spoon into the baking pan and thump the pan on a flat surface to release any air pockets.Bake for 45 minutes – 1 hour till a toothpick inserted in the centre comes out clean.

Let the cake cook for 15 – 20 minutes and loosen the sides with a sharp knife.Invert onto a plate and sift the remaining 2 tbsp powdered sugar on top.

Serve warm with tea or as a dessert with whipped cream or toffee sauce!