Sago Cake
This traditional Parsi dessert transforms simple sago pearls into a rich, cake-like pudding with a delightful chewy texture. Cooked in fresh milk and sweetened with sugar, the mixture is lightened with beaten eggs and studded with crunchy, blanched almonds for a sophisticated finish. Baked until golden brown, it is best enjoyed warm, served with a decadent chocolate or vanilla sauce.
Ingredients
- 2 cups Whole milk (Originally '1 Sher' (approx 1 lb or 2 cups).)
- 1/2 pound Sago (Tapioca Pearls) (Originally '0.5 Ratal'.)
- 1/2 pound Sugar (Originally '0.5 Ratal'.)
- 2 ounces Almonds (Originally 'Navtank' (approx 2 oz). Blanched and sliced.)
- 4 Eggs (Large, fresh.)
- 1 tablespoon Butter (For greasing the pan. Quantity estimated.)
- 1 cup Chocolate or Vanilla Sauce (For serving. Quantity estimated.)
Instructions
- 1Pick over the sago to remove any debris and wash it thoroughly. Place the sago in a tin-lined pot (or heavy-bottomed saucepan) and mix it with the milk. Place on the stove uncovered and bring to a boil. Let it bubble twice (boil briefly), then remove from heat.
- 2Blanch the almonds, peel off the skins, wash, wipe dry, and slice or shred them finely.
- 3Break the eggs. Separate the yolks and whites. Beat the yolks well. In a separate bowl, beat the egg whites until stiff and frothy.
- 4Add the sugar, prepared almonds, and beaten egg yolks to the sago and milk mixture. Mix thoroughly. Finally, gently fold in the beaten egg whites until well combined.
- 5Preheat oven to 350°F (175°C). Generously grease a large round cake tin (or baking dish) with butter. Pour the mixture into the tin to a depth of about one inch. Bake in the oven for 30-40 minutes until the cake is set and golden brown.
- 6Serve warm, accompanied by chocolate or vanilla sauce.