Kummas: A unique almond cake
Also spelt as Kumas
Makes 24 pieces or mini cakes
· 6 oz. salted butter (melted)
· 2 cups sugar
· 5 eggs
· 1/4 cup grated blanched Almonds for cake mix
· 1 cup wheat flour
· 1 cup fine grain semolina
· 1/2 cup cake flour or baking plain flour
· 2 tsp. baking powder
· 1 tsp. salt
· 3 tsp. cardamom powder
· 2 tsp. nutmeg
· 1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)
· 5 -7 strands of Saffron
· 1/4 cup grated blanched Almonds for Garnish
1. Pre-heat oven to 350 degrees
2. On the day of baking grind 1/2 tsp. saffron and add to yogurt. Keep aside this is your wet mix.
3. Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.
4. Sift and combine the flours in a large bowl.
5. Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamom and nutmeg. Keep aside this is your dry mix.
6. In a mixer, cream the sugar, butter and eggs. Add eggs one by one.
7. Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.
8. Pour out in the baking tray.
9. If desired sprinkle 1/4 cup of chopped almonds on top.
10. 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 Kummas cake is baked. If the knife comes out clean without sticky dough, know the Kummas is done.
For icing the cake (optional)
300g icing sugar
Grated zest and juice 1 lemon or lime
1 tbsp dried rose petals
sift the icing sugar into a bowl and whisk in a little lemon/lime juice to make a thick icing. Spoon over the cooled cake, then sprinkle with rose petals and zest to serve.
Rita Kapadia is an online Chef / Teacher cum Cookbook Author who is enjoying giving live demo cooking classes from her kitchen in the Covid era. She has offered classes on Indian Sweet Pancakes called Chapats, Omelettes, Chutney Fish, Wedding Custard, Grilled Indian Chicken, and others. Pre-Covid, Rita has offered classes at the Gleason Library in Carlisle, Boston Arboretum and other venues.
Rita enjoys seeing people cook along and taste the food right away. Sharing recipes, stories, tips and caring was never so enjoyable! Living in Carlisle, she would frequently invite our friends for dinner. They wanted to know what spices were used in making in Dal, how did the brown rice come out so fluffy and flavorful? What is the secret behind the creamy custard? What goes in this Chutney?
Rita has published cookbooks. The MEGA “Parsi Cuisine Manna of the 21st Century” and 11 other books in the Parsi Cuisine Series are available on Amazon or www.ParsiCuisine.com