Hindustani Cake No. 2
A distinctively spiced Parsi tea cake combining fine corn flour and wheat flour for a unique, tender crumb. Flavored with warming notes of dry ginger and cinnamon, this "Hindustani" cake offers a dense, satisfying texture that pairs perfectly with hot beverages. The traditional preparation involves beating eggs and butter to create a rich batter before baking to a golden brown.
Ingredients
- 1 pound Fine corn flour (cornstarch or fine cornmeal) (Originally 'Makai no barik aato ratal 1'.)
- 1/2 pound Powdered sugar (Originally 'Sundeli khand sher 0.5'. Sifted.)
- 1/4 pound Butter (Originally 'Sojju makhan sher 0.25'. Softened.)
- 1/4 pound All-purpose flour (Originally 'Mill no pehla number no ghau no aato ratal 0.25'.)
- 1 teaspoon Dry ginger powder (Originally '1 flat spoon'. Very fine powder.)
- 1 teaspoon Cinnamon powder (Originally '1 flat spoon'. Very fine powder.)
- 4 large Eggs (Quantity estimated (not specified in original text, but required for binding).)
- 1 tablespoon Butter (for greasing) (As needed for molds.)
Instructions
- 1Preheat oven to 350°F (175°C). Generously grease your cake molds with butter.
- 2Break the eggs into a large bowl and beat them very thoroughly until frothy and well-mixed.
- 3Mix the softened butter into the beaten eggs. Then, gradually add the fine corn flour, all-purpose flour, powdered sugar, dry ginger powder, and cinnamon powder. Mix everything together thoroughly until a uniform batter is formed.
- 4Pour the batter into the prepared greased molds, filling them slightly less than full to allow room for the cake to rise.
- 5Bake in the preheated moderate oven (350°F/175°C) for 30-40 minutes, or until the cakes are golden brown and cooked through.