An Indian Parsi Heritage Video
Recipe by Rita Jamshed Kapadia
Makes 24 pieces
Ingredients
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6 oz salted butter (melted)
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2 cups sugar
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5 eggs
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1/4 cup grated blanched Almonds for cake mix
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1 cup wheat flour
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1 cup rava (fine grain semolina)
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1/2 cup cake flour or baking plain flour
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2 tsp baking powder
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1 tsp salt
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3 tsp cardamom powder
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2 tsp nutmeg
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1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)
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5 -7 strands of Saffron (see video for use of saffron)
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1/4 cup grated blanched Almonds for Garnish
Method
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On the day of baking Grind 1/2 tsp saffron and add to yogurt. Keep aside this is your wet mix.
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Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.
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Sift and combine the flours in a large bowl.
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Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamon and nutmeg. Keep aside this is your dry mix.
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In a mixer, cream the sugar and eggs. Add eggs one by one.
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Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.
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Pour out in the baking tray.
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Pre-heat oven to 350 degrees. Put tray in oven for 5 minutes till dough is hot. Now add all of the melted butter to the bubbly kumas, mix well and stir with a spatula till all the butter is absorbed. This is essential to a fluffy and moist kumas cake!
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If desired sprinkle 1/4 cup of chopped almonds on top.
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Bake 350 degrees for 40 minutes in a pre-heated oven. Now and then check with inserting a toothpick or a blunt knife, to make sure kumas cake is baked. If the knife comes out clean without sticky dough, know the kumas is done.
This sounds like a delicious cake! The can imagine all those flavors in my mouth…Thanks for sharing at the What’s for Dinner party. Have a fabulous week!
Thanks very much. Yes it is a delicious cake and different than the usual ready mixes.