INDONESIAN SPICE CAKE
Provided by James Oseland
Categories Egg Dessert Bake Ramadan Spice Vanilla Cinnamon Clove Nutmeg Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch tube cake
Number Of Ingredients 13
Steps:
- 1. Preheat your oven to 325 degrees Fahrenheit. Grease and lightly flour a 9 x 3-1/2-inch tube cake pan (or - my preference - use a nonstick pan of that size, and don't grease and flour it).
- 2. In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt. Resift the flour mixture one more time, then set it aside.
- 3. In another bowl, beat the softened butter until it is soft and very pliant, about 1 minute (or about 4 to 6 minutes by hand with a wooden spoon). Gradually add the sugar, and beat on high speed until it is pale and fluffy, about 3 to 5 minutes (or about 6 to 8 minutes by hand).
- 4. Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
- 5. Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter and eggs. Add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
- 6. Pour the batter into the prepared pan, spreading it until the surface is even.
- 7. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour. This cake will nearly double in size as it cooks.
- 8. Remove the pan from the oven and set the cake on a wire rack to cool in the pan for 10 minutes. If necessary, run a thin knife around the perimeter and the inner rim of the cake to help detach it from the pan. Invert the cake, turning it out upside down onto a wire rack to finish cooling.
- 9. Transfer the cake to a serving platter and sprinkle the top with sifted confectioners' sugar, if desired.
INDONESIAN SPICE CAKE (SPEKKUK BUMBU)
This recipe is one of my favorites that I make often, it's from the cookbook, Cradle of Flavor: Home Cooking from the Spice Island of Indonesia, Malaysia, and Singapore, by James Oseland. It's a butter rich cake that was introduced into Indonesian cookery during 4 centuries of Dutch rule. This version of the cake is made in a bundt pan .The cake has traditionally been made in thin layers, however as James Oseland points out,, " although the layered cake is lovely to look at, it tastes the same as single-layer spekkuk, it's made with the same batter; but the bundt pan version is much easier to make."
Provided by lynnski LA
Categories Dessert
Time 1h20m
Yield 1 bundt cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.
- In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.
- In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.
- Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.
- Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
- Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.
- Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.
SPEKKOEK (THOUSAND LAYER SPICE CAKE)
A Dutch/Indonesian butter cake, best-known for being served with coffee after the ever-popular Dutch/Indonesian rijsttaffel. A good Spekkoek will have at least 12 layers or more. The heat of the grill browns the top of each layer, giving the cut cake its neat horizontal striped look. Spekkoek will keep moist and fresh in a cake tin or in the fridge for a week, well wrapped in a greaseproof paper. It can also be frozen if wrapped in a layer of aluminium foil. Because of the richness of the cake, it tends to be served in very small pieces, usually thin slices.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream butter and sugar together with an electric mixer. Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour.
- Divide batter between two bowls. Add combined spices to one bowl; stir well.
- Line the bottom of a buttered 9" round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin layer. Place pan under a preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.
- Let cake cool, then remove from pan. Sprinkle top with confectioners' sugar. Serve in thin slices with strong, hot coffee.
Nutrition Facts : Calories 3663.8, Fat 233.6, SaturatedFat 132.8, Cholesterol 2348.1, Sodium 2493.3, Carbohydrate 322.1, Fiber 7.1, Sugar 218.1, Protein 78.2
SAYUR LODEH (VEGETABLE SOUP WITH PRESSED RICE CAKES)
This vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore and Malaysia, too. Make it with coconut milk, carrots, turnips, and more.
Provided by Patricia Tanumihardja
Time 35m
Yield 4 to 6 Servings
Number Of Ingredients 18
Steps:
- Rinse the rice 2 to 3 times until the water runs clear. Cook in a rice cooker if you have one (measure rice using a standard measuring cup, not a rice-cooker cup), or on the stovetop, with 2 cups of water.
- To prepare the banana leaves, gently unfold them and run one leaf under hot running water to soften. Trim off the tough outer edge with scissors. Cut a length of banana leaf-it has to be big enough to line a loaf pan and have enough overhang, about 5 to 6 inches (12 to 15 cm), to fold over and cover the top.
- Line a loaf pan with the banana leaf, shiny-side down (the side with the ridges). If it tears, just patch it with another.
- While the rice is still hot, pack it into the pan, pressing down to compress. Fold the two ends of the leaf over so they overlap in the middle. Tuck in the edges. If the leaf isn't long enough, cover the gap with another leaf.
- Leave to cool for at least 2 hours. (You can also refrigerate it to speed up the process.) If you leave it in the pan overnight, the rice will be imbued with the delicate, tea-like flavor and fragrance of the banana leaves.
- Unmold carefully and peel off the banana leaves. Slice crosswise like a bread loaf and then cut into smaller rectangles or squares.
- Make the spice paste by combining the chiles, garlic, shallots, ginger, and ground coriander in a mini food processor. Blitz to form a rough paste the texture of oatmeal.
- Swirl the oil into a medium Dutch oven or heavy-bottomed pot and set over medium heat. When shimmering hot, add the spice paste and fry until it becomes aromatic and turns a few shades darker, 2 to 4 minutes.
- Stir in the coconut milk and water. Add the chayote, turnips, carrots, green beans and tofu, and bring to a boil, adding more water to cover the vegetables if necessary. Drop in the galangal, if using, and lemongrass. Reduce the heat to a gentle simmer and cover. Simmer until the chayote and turnips are almost cooked through, 10 to 12 minutes.
- Stir in the kale, salt, pepper and sugar. Continue to simmer until the kale is just tender, 2 to 4 minutes. Taste and adjust seasoning as needed. If possible, let the soup sit for 1 to 2 hours so the flavors can meld.
- To serve, distribute Pressed Rice Cakes among 4 to 6 large shallow bowls. Pour ½ to ¾ cup (125 to 200 ml) sayur lodeh and vegetables into each bowl. Sprinkle with fried shallots and serve.
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