Parsi Coffee Cake
A distinctive historical Parsi cake recipe that infuses the bold flavor of brewed coffee into a dense, fruit-studded batter. This unique 'Cake Coffee' combines the deep sweetness of jaggery and brown sugar with the warmth of nutmeg and cloves, resulting in a moist, aromatic dessert that bridges the gap between a traditional fruit cake and a steamed pudding. The preparation involves a specialized method of mixing melted sweeteners with coffee decoction before folding in eggs and flour.
Ingredients
- 1 pound Wheat flour (All-purpose flour) (Mill No. 1 quality)
- 1/2 pound Brown sugar (Originally 'Sooji Lal Khand' (Granulated Red Sugar))
- 1/2 pound Currants
- 1/2 pound Black raisins (Seeded)
- 1/4 pound Jaggery (Pure jaggery, chopped)
- 1/4 pound Butter (Plus extra for greasing)
- 45 grams Ground coffee (Originally '4 tolas'. Used to make the decoction.)
- 2 cups Water (Originally '1/2 seer'. Boiling water for brewing coffee.)
- 1 teaspoon Nutmeg (Ground, heaping teaspoon)
- 1 teaspoon Cloves (Finely ground, level teaspoon)
- 8 Eggs (Fresh)
- 1/2 teaspoon Baking soda (Originally '5 val' (approx 2 anna weight))
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Instructions
- 1Pour the boiling water (approx. 2 cups) over the ground coffee. Cover and let it steep for about 10 minutes, then strain the liquid to remove grounds. Set aside.
- 2Clean the jaggery to remove any impurities. Wash the currants and raisins, dry them thoroughly with a cloth, and dust them with a small amount of the flour to prevent sinking.
- 3In a tinned vessel or large saucepan, add the butter, then the jaggery, followed by the sugar. Pour in the prepared coffee decoction and mix everything thoroughly until combined. (Ensure the mixture is not boiling hot before proceeding to the next step).
- 4Beat the eggs thoroughly with a fork. Add the beaten eggs to the butter-coffee mixture and mix well. Then, gradually add the flour in small batches, mixing continuously to avoid lumps.
- 5Add the remaining ingredients: the prepared currants, raisins, nutmeg, and cloves. Finally, stir in the baking soda until evenly distributed.
- 6Preheat oven to 350°F (175°C). Grease a baking tin or vessel generously with butter. Pour the batter into the tin. Bake for approximately 45 to 60 minutes, or until a skewer inserted into the center comes out clean. (Note: The original recipe suggests baking immediately on a stove/chula similar to a pudding or pie, implying a moderate, steady heat).
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