Garam Massalla Cake

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  Serves 4

  • 4oz Butter
  • 1 Teaspoon ground cinnamon
  • Pinch ground cloves
  • Pinch ground green cardamom pod seeds
  • Pinch ground star anise
  • Pinch ground nutmeg
  • 2 Teaspoons Ground Ginger
  • 8oz Self Raising flour
  • 5oz Caster Sugar
  • 2 Large or 3 Small Eggs

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.


Preheat the oven to 180 degrees. Whiz the butter and sugar in a food processor, slowly add the eggs then the flour, add a little milk to get a dropping consistency then stir in the spices well. Pour into a buttered cake tin and bake for about 15-20 minutes at 180 then drop the temperature to 100 for approx another 10 minutes, this should ensure the cake is cooked through but does not burn. You may need to adjust times and temperatures based on your oven and experiences. I call this Garam Massalla Cake but don't use standard garam massalla powder as some contain spices you will not want, the ginger and cinnamon are mandatory the rest can be ommitted or use half a teaspoon of a chinese 5 spice powder instead. Serve with rum and raisin ice cream for a great spicy after dinner pudding. We make our own Ice cream with the aid of an Ice cream maker, so easy the kids do it and love making up their own recipes. I have to admit I was unsure if it would be one of those flash in the pan purchases but this gets used 2-3 times a week and we have even made chilli ice cream which is wonderful.

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© Gavin McArdell 2006. All rights reserved.