Name: Indonesian Spice Cake recipe by Amrita Iyer at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
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 and 1/2 cup refined oil/unsalted butter; 1 and 2/3 cup 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

ABOUT Indonesian Spice Cake RECIPE

I came upon this lovely cake on the site– leitesculinaria.com. The only change I made in my recipe was to add refined oil in place of the unsalted butter they used. Butter turns out as 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. Thus 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 it has to be refrigerated to maintain the freshness.Then it stays fresh in taste for approximately 15 days.

Ingredients Serving: 12

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 and 1/2 cup refined oil/unsalted butter
1 and 2/3 cup 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

Instructions

Preheat the oven to 160°C and prepare to grease a metallic pan.
In a large bowl, sift the flour with baking powder, nutmeg, clove, cinnamon powders and salt. Keep it aside.
In another large bowl, beat the butter till it's creamy and add sugar. Beat for 5-7 minutes till it's well blended. Add eggs one at a time beating after each addition. Then add the yolks and beat till it's 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 to 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!

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