Kummas: A unique almond cake

By ParsiCuisine.com 10 comments

Kummas Cake

Kummas: A unique almond cake

by Rita Jamshed Kapadia

 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.

Parsi Kummas made with Saffron, cardamom and nutmeg

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


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


Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback https://www.amazon.com/dp/1090868391 Hardcover https://www.amazon.com/dp/B0962FML7W Indian Parsi Kitchen https://www.amazon.com/dp/1535410132 Celebrations: Celebrating Zoroastrian Festivals and Traditions https://www.amazon.com/dp/152381845X Dhansak: Parsi Cuisine https://amzn.to/4d92fuv



Aug 8, 2018, 7:29 pm

Hi Ketty,
For the Kumas, Yes I do use Almonds for the kumas cake mix and garnish. They should be grated and blanched.
Use approx 1/4 cup for sprinkling the almonds on top and another 1/4 cup for the kumas flour mix.
I have updated the recipe – thanks. http://www.parsicuisine.com/kumas-cake/
Best wishes for a Happy Navroz for Aug 17th 2018.


Oct 10, 2018, 12:12 pm

Loved your video on Kumas cake, Rita!


Oct 10, 2018, 2:11 pm

Yes I had fun doing the video.


Oct 10, 2018, 9:41 am

This sounds wonderful! Great recipe 🙂


Oct 10, 2018, 9:55 am

Thank you so much Freda. Rita


Nov 11, 2018, 7:51 am

This cake looks delish, Rita! I’d love to have one slice right now! Thanks for sharing at Fiesta Friday party! x


Nov 11, 2018, 12:38 pm

Rita – your cake sounds delicious with all those ingredients. I don’t see saffron in your list of ingredients – that’s why it’s important to read a recipe completely (or watch your video). Yogurt, nutmeg – I would love to try this. Thanks for bringing your Kumas Cake to Fiesta Friday.


Nov 11, 2018, 1:08 pm

Thanks for pointing the typo. (will correct).
Do try the cake it is good and a very ancient recipe. Something old, something new 🙂

Huban Baria

Jan 1, 2024, 12:21 am

Hello Rita, thanks for the recipe ….the cake looks so delicious.
Just 1 clarification, the recipe says the yogurt should be measured and left at room temperature the day before. Is this done to make it khattu dai? .
I live in a hot and humid climate so am concerned about how many hours it should be left at room temperature and also want to know the reason to leave it out for so long.
Please help.


Jan 1, 2024, 9:40 am

Hi Huban, The reason to leave yogurt out is indeed to make it a little sour. Yes khattu dai. Kummas gets it’s flavor from yogurt, saffron and eggs. It is NOT cake-like. Kummas once had is usually unforgettable. If you are in hot humid climate. Leave out for 1 hour only. Health is important.

Ask Rita