When I first read the name for this cake I read it wrong and thought a masala cake. Then I started on the recipe and I was like hey wait a second I left out the masala and when I went back to check the recipe again I saw that I had in fact recreated the recipe name and was completely mistaken.
When the year started, I invested in smaller cake tins, to prevent less food wastage. A normal cake can create a lot of waste, 5 slices at home, another 3 slices for my dad’s lunch and the rest remain in the fridge till I decide to clean it out or when garbage day comes and everything that has a funny smell gets dumped.
So when I came across this recipe and it said that it could easily fit into a 20cm cake tin or even an 18 cm cake tin I was all for it.
The cake was the easy part. The original recipe contained eggs, but I substituted it with vegan eggs and then the decorating part was the hard part. The original recipe said to decorate with pistachio nuts, when I went to the pantry to try and locate them I forgot that I used the last few a few weeks back and have been meaning to replace them, what with lock down in place I am not going to be riding to the shops just for a R99.00 packet of 100g nuts.
And because everytime single time I leave the house I get caught up in a road block and get questioned like I am smuggling something out of the country and because I drive a car with sun shades on the back window, they spy in there as if I am hiding an entire family. Yes yes, before I complain too much, I am well aware that the police are just doing their job, but seriously can’t they pick on someone else, someone who is actually breaking the State of disaster law???
Back to the nuts, I improvised I still had a packet of coloured almonds in the freezer from some Diwali in the past, don’t ask and I will not lie and I had just recently purchased a packet of freeze dried strawberries which I added to the cake to make it look pretty.
The cake itself was not sweet but my parents being my parents the took one look at the single layer of buttercream on the top, not even between the two layers and not around the cake, just on the top and were already complaining that the cake looked sweet.
My mother loved the cake she loved the freeze dried strawberries on the top, she discarded all the icing on her slice, my dad he kept complaining that his sugar feels high after every mouthful and yet he had two slices. I really should invest in a sugar machine so that when pulls his normal speech of his sugar feels high, I can just stab him and see how high it really is.
Ingredients for the cake batter:
- 10 x strands saffron dropped into 4 x tbsp. warm milk.
- 250g x butter, room temperature.
- 250g x castor sugar.
- 5 x vegan eggs.
- 250g x self raising flour.
- 1 x tsp baking powder.
Ingredients for the milk drizzle:
- 100g x milk powder.
- 150ml x boiling water.
- 1 x tsp cardamom powder.
Ingredients for the buttercream:
- 1 x tsp cardamom powder.
- 3 x tbsp. milk.
- 300g x butter, room temperature.
- 600g x icing sugar, sifted.
- In a bowl, cream together the butter and sugar till light and fluffy.
- Add in the eggs and beat till well combined.
- Add in the self raising flour, saffron milk and baking powder and fold till there are no visible flour lumps.
- Pour the batter into a lightly greased 20cm cake tin.
- Pop into a preheated oven and bake for 20 – 25 minutes or until the cake tester comes out clean.
- Mix together all the milk drizzle ingredients.
- As soon as you remove the cake from the oven, pour over the milk drizzle and allow to stand for 10 – 15 minutes in the cake tin, before turning out onto a cooling rack to cool completely.
- To make the buttercream, beat together all the ingredients till nice and smooth and well combined.
- To assemble the cake, either slice the cake into layers and sandwich each layer together with the buttercream or generously dollop the top of the cake with the buttercream.
- Top with chopped nuts and frozen berries of your choice.