Coconut soaked in milk combines with cardamom to make a soft cake that brings the fragrant spices of Indian cooking to teatime. Giving the coconut time to soak keeps the crumb moist with a little texture.
Mix the coconut with the lukewarm milk and leave for 15 minutes, until all the milk has been absorbed.
Whisk the eggs and sugar until frothy, then stir in the cooking oil and soaked coconut.
Sift the flour, baking powder and cardamom into the wet mixture. Stir until free of lumps, then pour into the pan.
Place the cake pan on the middle shelf of an oven preheated to 170°C / 340°F. Bake for 45 minutes, until a wooden skewer comes out clean.
Do not skip soaking the coconut in milk: dry coconut will dry out the cake. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
Kakule yerine tarçın kullansam kekin dengesi bozulur mu, yoksa ikisini yarı yarıya karıştırmak daha mı iyi olur? Ayrıca hindistan cevizini biraz daha uzun süre sütte bekletmek dokuyu daha da yumuşatır mı diye merak ediyorum.
45 dakikalık pişirme benim fırınımda tam kıvamını buldu, kürdan tertemiz çıktı ve kek hiç kurumadı. Hindistan cevizini 15 dakika sütte bekletmek gerçekten dokuyu fark edilir derecede yumuşatıyor.
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