This recipe takes its inspiration from the buttery cakes often served in the teahouses of Kerala. If using a homemade garam masala mix, don’t be tempted to add any more garam masala than the recipe calls for - a little goes a long way. However, if using store-bought spice mix, you can double the quantity.
- 55 g (⅓ cup) currants
- 1 orange, zested and juiced
- 185 g self-raising flour
- 35 g (¼ cup) plain flour, plus extra, for dusting
- 185 g unsalted butter, softened, plus extra, for greasing
- 165 g (¾ cup) caster sugar
- 2 eggs
- ½ tsp garam masala
- 150 ml milk
- 1 tbsp melted butter
- 1 tbsp caster sugar
- ½ tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 170°C. Lightly grease and flour a 20cm ring mould.
Combine the currants and orange juice in a bowl and set aside. Sift the flours into a bowl.
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange zest and garam masala and beat for 30 seconds. Using a large metal spoon, alternately fold in the flour, milk and drained currants until just combined.
Spoon the mixture into the prepared pan and smooth the top. Bake for 35 minutes or until a skewer inserted comes out clean. Remove from the oven and cool in the pan for 5 minutes. Invert onto a wire rack, then place a plate on top and turn right-side up.
For the cinnamon topping, brush the cake with melted butter, sprinkle heavily with the combined sugar and cinnamon, and serve warm with a cup of Ceylon tea.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd