Moist & Aromatic Indonesian Spice Cake: A Tropical Twist
1 hour
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About Moist & Aromatic Indonesian Spice Cake: A Tropical Twist
Transport your senses to Indonesia with the captivating aroma and incredibly moist texture of this fragrant spice cake. A secret ingredient – refined oil – creates a tender crumb that stays fresh for days, perfect for any climate.Warm spices like nutmeg, cloves, and cinnamon mingle beautifully, offering an irresistible taste of the islands. Surprisingly simple to make, this recipe welcomes both novice and experienced bakers.Enjoy a slice of pure spice heaven on its own or elevate it with a dollop of whipped cream and a drizzle of maple syrup or rich toffee sauce. Pure indulgence awaits!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Dry Ingredients
- 2 cup Self-Rising Flour
- 1/2 tsp Baking Powder
- 1 tsp Nutmeg ground
- 1/2 tsp Cloves ground
- 2 tsp Cinnamon ground
- 1 tsp Salt
Wet Ingredients
- 1 cup Refined Oil
- 1 cup Sugar granulated
- 4 Large Eggs
- 3 Large Egg Yolks
- 2 tsp Vanilla Extract
Topping (Optional)
- 2 tbsp Sugar powdered
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a metal baking pan. This will prevent the cake from sticking.
- In a large bowl, whisk together the self-rising flour, baking powder, nutmeg, cloves, cinnamon, and salt. Set aside.
- In a separate large bowl, cream together the oil and granulated sugar until light and fluffy. This creates air pockets for a tender cake.
- Beat in the eggs one at a time, followed by the egg yolks, ensuring each is fully incorporated before adding the next. Mix until smooth.
- Stir in the vanilla extract.
- Gently fold the dry ingredients into the wet ingredients, a few tablespoons at a time, until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Pour the batter into the prepared pan and gently tap it on the counter to remove any air bubbles.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional). Serve warm or at room temperature.
Recipe Notes
Good To Know
- You can use any pan for this recipe, including springform (circular or square), Bundt, tube, or angel cake pans.
- For a deeper flavor, toast the spice powders (nutmeg, clove, and cinnamon) gently in a dry pan for 1-2 minutes before adding them to the batter.
- For a richer texture, fold in a handful of toasted chopped nuts (such as cashews or walnuts) or golden raisins to the batter right before baking.
- For a layered effect, bake the cake in thin layers, spreading and briefly baking each one before adding the next.
Expert Tips
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely in the pan before inverting it onto a wire rack to prevent it from cracking.
Storage Instructions
- Store the cake wrapped in parchment paper and then foil at room temperature for up to 4 days.
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Recipe Nutrition
Calories: 403kcalCarbohydrates: 48gProtein: 9gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 285mgFiber: 1gSugar: 25g
Amrita Iyer
Articles: 68
9 Comments
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This looks so appetizing! Thank you.
This is fantastic! Thank you for sharing.
This looks amazing! Thanks for sharing.
This looks so good! Appreciate the share.
Thanks everyone..:)
Wow very nice????????
Just WOW
Love ur recipes 🙂
Looks so delectable! Thanks for posting.