Coming from Kerala's tradition of spiced baking, this dessert is made by folding grated coconut into a batter blended with fresh ginger and black pepper, then baking it. The distinct warmth from the black pepper becomes the cake's signature.
Whisk the eggs with the sugar, then add the melted butter, grated ginger and freshly ground black pepper.
Fold in the flour and baking powder a little at a time, then stir in the grated coconut.
Pour the batter into a greased cake tin.
Bake in an oven preheated to 170°C for 35 minutes, until a skewer inserted in the centre comes out clean.
Grind the black pepper fresh at the last moment; pre-ground pepper loses its aroma over time and its warmth weakens. Allergens: contains wheat (gluten), egg, milk and dairy (butter).
Starting with less black pepper than the recipe states and tasting as you go makes it easier to adjust to everyone's heat tolerance.
Admin DadaGastro · verified in test kitchenTarifte yazan 1 tatlı kaşığı karabiber bende çok acı kaçtı, yarım kaşığa düşürsem tat dengesi nasıl değişir acaba? Zencefil miktarını da azaltmak gerekir mi sizce?
Karabiberi yarım kaşığa indirmeniz kekin sıcaklığını belirgin şekilde yumuşatır, zencefili aynı bırakabilirsiniz çünkü ikisi farklı bir sıcaklık türü veriyor.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.