I must say that drafting an unnecessarily long ‘About’ page was not the original plan. But in my defense, I was high on an exceptionally strong dose of frozen chocolate, and I’m nearing insanity with the wedding season upon us.
The best part of attending a wedding is when you discuss the food on your way back home. I don’t really know about the rest of the world, but we Indians like to sample each dish served at the reception, complain about the dessert, gossip about the budget dedicated to the catering and all in all have a full-on executive meeting on dissecting the menu. We haven’t really had anything home-cooked since last week. Indian weddings do not last hours…they last for days and its a little about the bride’s trousseau, a little about running around making sure the flowers are set up, the caterer knows what to do and monitoring who the car has to pick up from the airport. But mostly its about food. For the last few days its been fried fish, steamed fish in mustard sauce, yogurt chicken, mutton curry, fried rice, pilaf, luchi, naan, dal, grilled prawns, Mughlai chicken, an array of ice-cream, the best of Bengali sweetmeats and paan, of course. Followed by heavy doses of antacid. And I still found time to bake for you.
Now, since I’m running late for the next party, I’ll quickly deal with this seriously strong coffee cake before I go.
Coffee, Cinnamon and Cardamom Cake
1 1/2 cups of plain all-purpose flour
2 tsp baking powder
1 pinch salt
1 tsp ground cinnamon
1 tsp ground cardamom
1 tbsp cocoa powder
1 tbsp instant coffee powder
1 cup granulated white sugar
1/2 cup strongly brewed espresso
1/2 cup vegetable oil (like canola or sunflower)
Pre-heat the oven to 170 deg C. In a large bowl whisk together the sugar, espresso, oil and eggs till the sugar dissolves. In a smaller bowl, sift the flour, baking powder, salt, cinnamon, cardamom, cocoa powder and coffee together. Mix well with a fork. Add the dry ingredients into the wet and stir till everything is just combined. Pour in a greased 8-9″ baking tin and bake for 35-40 minutes or till a toothpick inserted through the center comes out clean. Top with some cream cheese frosting and grated chocolate after the cake’s cooled. I find that resting the cake in the refrigerator for a couple of hours before serving makes it infinitely better.
Cream Cheese Frosting
100gm (1 stick) unsalted butter
100gm cream cheese
1 3/4 cups powdered sugar
1 tbsp vanilla extract
Whisk together the butter and cream cheese till pale and creamy. It is best if you use an electric beater since whisking by hand would be a little tedious. Beat in the sugar spoonful by spoonful till its combined well. Beat in the vanilla essence.