Yes! Curry in Cake. This is by far the most unusual cake I have baked in my life and I thought it was a disaster when I took the cake out of the oven. But it turned out that everyone LOVED it!
Baked this ultra funky cake for an Indian colleague and you don’t have to be Einstein to figure out why we made this cake ;-) To be honest this recipe was suggested by another colleague and I was initially a little reluctant to bake this because it sounded totally weird!!
We did a vote and no one voted against this so that was how I ended baking it. Alright its a CAKE but I made it into 4 mini CUPCAKES because I wanted to try the cake first to get an idea of what it taste like because come on curry in cake? Also in case something goes really wrong I should think of a plan B.
This cake is not light or fluffy. The texture it kinda like tapioca cake. Dense and chewy. Almost like the paranakan kueh, a dessert/snack commonly found in Singapore/Malaysia/Indonesia. Hence I was a little concern that it may taste too unusual. Oh well it all turned out great actually! This recipe is adapted from Cookthink.
The original recipe is actually Curry banana coconut coffee cake with coconut flakes. I substituted the coconut flakes with oats one to one.
Feed at least 12 people.
Butter and flour to grease pan (or baking spray)
1/4 cup (packed) brown sugar
1/2 cup oat (1/2 rolled oat and 1/2 quick oat)
1/2 teaspoon curry powder
1 teaspoon ground cinnamon
2 3/4 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
3/4 cup oat (only quick oat)
2 large eggs
1/2 cup sugar
1/2 cup (packed) brown sugar
1 teaspoon vanilla
1/2 cup sour cream
3 very ripe bananas, mashed
2/3 cup light coconut milk
1/4 cup vegetable oil
Preheat the oven to 175 degree celsius and position the rack in the middle of the oven.
Butter and flour a 10-inch springform pan, and set aside.
Mix the topping ingredients together in a small bowl, and set aside.
Next, make the batter: Whisk the flour, baking powder, salt, curry, cinnamon and oat in a mixing bowl, and set aside.
In the work bowl cream the eggs and both sugars together until light, about 3 minutes on medium speed.
Add the remaining wet ingredients, and mix until well blended.
Add the flour mixture in three separate parts, mixing on low speed between each addition until incorporated.
Scrape down the sides of the bowl with a spatula, and mix again.
Pour the batter into the prepared pan, sprinkle the topping over the batter, and bake for 45 to 55 minutes, until the top is cracked and the cake tests clean with a wooden skewer.
Let the cake cool for 10 minutes in the pan, then run a small knife around the edges, and invert the cake first onto a large plate, then right-side up onto a serving platter, reserving as much crumble topping as possible.
If you are planning to make these into cupcakes. Shorten the baking time to about 20 mins.