Kerala

Kerala plum cake

Dark caramel, spiced and stuffed with dried fruit. December smells like this.

90 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayCaramel, spices, dried fruit.

The original

288kcalsame

4 gproteinsame

1 gfibresame

90minutessame

Classic Kerala plum cake.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)1⅔ cups

Butter⅔ cup, soft

Sugar1 cup, of which 1/3 caramelised

Egg3

Raisins½ cup

Dates8, chopped

Dried apricot4, chopped

Cashews¼ cup, chopped

Whole spicescinnamon, clove and nutmeg, powdered

Baking powder1 tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Water¼ cup hot water, for caramel

5 steps

1Soak the raisins, dates and apricots in warm water for 2 hours. Drain well and toss in a spoon of the flour.
2Caramelise 70 g sugar until dark amber, then carefully add hot water and stir to a syrup. Cool.
3Cream the butter with the remaining sugar, beat in the eggs one at a time, then the cooled caramel.
4Fold in the flour sifted with baking powder, soda and spice powder, then the fruit and nuts.
5Bake at 160 C for 50 to 60 minutes until a skewer comes out clean.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.