Spice Cake With Tamarind
Chef Isaiah Screetch was inspired by jam cakes from his native Kentucky when conceptualizing this recipe for spice cake that evokes warm West African flavors. The cake marries tart tamarind with the complexity and earthiness of calabash nutmeg (a nuttier, more fragrant nutmeg native to West Africa), ground cayenne and ginger. “The spice cake is primarily used for special occasions like birthdays and weddings,” he said. While it typically includes dairy to “create richness and keep the cake moist,” Mr. Screetch makes his cake using soy milk to keep it vegan-friendly. To save time, he recommends baking the cake the night before you plan to enjoy it and wrapping with plastic wrap to maintain moisture so it doesn't dry out.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- Cooking spray
- 1 ½cups/360 milliliters soy milk
- 2teaspoons apple cider vinegar
- 7cups/300 grams all-purpose flour
- 1 ¾cups plus 2 tablespoons/240 grams cake flour
- 1 ½cups plus 2 tablespoons/320 grams granulated sugar
- 2tablespoons baking powder
- 2teaspoons baking soda
- 1teaspoon kosher salt
- 3whole calabash nutmeg (see Tip)
- 1 ½teaspoons whole cloves
- 1 ½teaspoons whole ataiko (see Tip) or cardamom
- 1 ½teaspoon ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground cayenne or chile powder
- 1 ¼cups/300 milliliters vegetable oil
- ½cup/130 grams applesauce
- ½cup/160 grams tamarind paste
- 1 ½cups/340 grams vegan butter, at room temperature
- 1teaspoon vanilla extract
- 5cups/612 grams powdered sugar
- 1teaspoon fine sea salt
Instructions
Step 1
Heat your oven to 350 degrees. Lightly coat three 8-inch cake pans with cooking spray then line with parchment paper.Step 2
Prepare the cake: In a large bowl or liquid measuring cup, mix soy milk and apple cider vinegar; set aside.Step 3
In a separate large mixing bowl, whisk together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda and salt.Step 4
Add calabash nutmeg, cloves, ataiko, cinnamon, ginger and cayenne to a spice grinder and pulse until the whole spices are powdered and the mixture is blended. Pour the spice mixture into the bowl with the other dry ingredients and whisk to combine.Step 5
Using a rubber spatula, fold the oil, applesauce and soy milk mixture into the dry ingredients until thoroughly combined. Add one third of the cake batter to each prepared pan and spread evenly. Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center of each cake comes out clean. Let cakes cool completely on a wire rack.Step 6
While the cakes are cooling, make the frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until it is soft and pale, 2 to 3 minutes. Add vanilla and salt, then, with the mixer on low, slowly incorporate the powdered sugar. Turn the mixer to high and beat until the mixture is fluffy and resembling a pale buttercream, 3 to 5 minutes. If the frosting is too thick, add 1 teaspoon of water at a time until you reach the desired consistency.Step 7
When cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread half the tamarind paste onto the first layer of cake, leaving a 1/2-inch border around the edge. Place the second layer of cake on top, bottom side up, and spread with a layer of the remaining tamarind paste. Place the flat bottom of the third layer on top of the other two cakes. Use an offset spatula to frost all over, covering the whole cake with an initial layer of the frosting.Step 8
Chill the cake for at least 2 hours, then frost with remaining frosting. Serve in slices. Keep the cake covered at room temperature for 3 to 5 days, or up to 7 days covered and refrigerated.