Bulla is a school-lunchbox cake that has remained much the same on the island for a century: it contains no eggs or baking powder and does not rise. Molasses, baking soda, and ginger make a dense, dark, slightly chewy dough that is shaped into flat rounds. On the island, it is eaten with avocado slices or a piece of cheese because it is very sweet on its own. The Toto cake in this collection is fluffy and made with coconut; bulla is molasses-rich, firm, and plain.
Whisk the flour, ginger, nutmeg, cinnamon, and salt together in a large bowl. Preheat the oven to 180°C / 355°F and line two baking sheets with parchment paper.
Whisk the molasses, melted butter, and water in a separate bowl until smooth. Stir in the baking soda; the mixture will foam and expand immediately. Continue without waiting.
Pour the wet mixture into the center of the flour. Mix with a spoon, then bring the dough together by hand. It should be sticky but firm enough to shape; if it is too soft, add 2 tablespoons of flour. Do not knead it too much; 1 minute is enough.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it with your palm into a disk 1.5 cm thick and 10 cm across. Arrange the disks on the baking sheets with 4 cm between them. The dough will not spread, but the edges will rise slightly.
Bake at 180°C / 355°F for 25 minutes. The cakes are ready when the surface is matte, it does not spring back when pressed with a finger, and the edges lift easily from the baking sheet. Cool completely on a rack; serve with avocado slices or a piece of white cheese.
As soon as you combine the molasses and baking soda, bring the dough together and put it in the oven. The reaction ends within a few minutes, and dough left to stand becomes very hard. The cakes are soft when they come out of the oven and firm up as they cool, so do not overbake them.
Melası ölçerken kaşığı önce yağladım, yoksa yarısı kaşıkta kalıyor. Karbonatı da melasla buluşunca hemen fırına verin, beklerse kabarma gücü düşüyor ve kek yassı kalıyor.
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