Hindustani Cake
A unique historical tea cake that blends the rustic, golden texture of maize flour and semolina with the richness of eight fresh eggs. This "Hindustani" style cake features a dense yet tender crumb flavored with aromatic fresh nutmeg, bridging traditional Indian ingredients with colonial baking techniques. The result is a savory-sweet delight with a beautiful yellow hue, perfect for serving alongside afternoon tea or coffee.
Ingredients
- 1/2 pound Maize flour (fine cornmeal) (Originally 'Makai no ato'.)
- 1/2 pound Granulated sugar
- 1/4 pound Semolina (Rava/Soji) (Originally 'Soji'.)
- 1/4 pound Butter (Originally 'kathan makhan' (hard butter).)
- 8 whole Eggs (Use large fresh eggs.)
- 1 whole Nutmeg (Grated. Approx 1-2 teaspoons.)
- 1 tablespoon Butter (For greasing the mold. Quantity estimated.)
Instructions
- 1Preheat your oven to 350°F (175°C). Generously grease a cake mold with butter.
- 2In a large mixing bowl, combine the butter and sugar. Cream them together thoroughly until the mixture is soft, pale, and fluffy.
- 3Break the eggs into a separate bowl and beat them vigorously with a fork or whisk until well blended and frothy.
- 4Add the beaten eggs to the creamed butter and sugar mixture, mixing well. Gradually add the maize flour and semolina (soji) little by little, stirring constantly to incorporate. Finally, grate the whole nutmeg into the batter and mix until evenly distributed.
- 5Pour the batter into the prepared mold, leaving about one inch of space at the top for the cake to rise. Bake in the preheated moderate oven (350°F/175°C) for 40-50 minutes, or until the cake is golden brown and cooked through.
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