Wednesday, 13 October 2010

Korma cake, Korma 'Shortbread'

For this curry, I tried two different approaches to the problem.  The cake which I made was popular with some, but others complained that it was a little too dry and crumbly for their taste - so I made a 'shortbread' biscuit as well to take advantage of this property.  Here are both recipes, presented for your benefit - I hope you enjoy both of them.

Korma Coconut Cake with Turmeric Yoghurt Topping

200g ground almonds
100g dessicated coconut
100g butter
150g caster sugar
3-4 tsp ground ginger
1/2 tsp chilli powder
2-3 tsp coriander
1/2 tsp garam masala
250ml pack of creamed coconut, drained
2 eggs
150g self-raising flour
100g yoghurt
4 tablespoonfuls icing sugar
1tsp turmeric

Line a loaf tin with a strip of greaseproof paper.  Preheat the oven to 180 degrees Celsius.  'Breadcrumb' the first four ingredients by rubbing the lumps of butter between your fingers until you have an even crumbly mix.  Mix in the spices.  Drain the packet of creamed coconut (available in Sainsbury's, or 'all good supermarkets' in the 'foreign food' section) by cutting off a corner and pouring the watery substance down the sink.  Squeeze out all the creamy toothpastey coconut goodness into the mixture.  Mix; add the eggs, and the flour a little at a time.  Bake for approx.  one hour; check every 15 mins. and if need be put a tinfoil 'hat' over the tin if the top looks like burning.  Make up the icing and 'ice' the cake dribble-fashion when cool.

Korma 'Shortbread'

This recipe is based on the BBC Food recipe for generic shortbread, with key korma ingredients added, so some of the credit must go to Auntie...apologies for the Imperial measures for those metric fans among you, it won't happen again!  It does make doubling quantities easier though should the recipe prove especially popular ;)

1 ounce ground almonds
1 ounce dessicated coconut
4 ounces butter
2 ounces caster sugar
4 ounces plain flour
1/4 tsp chilli powder
1 tsp coriander
1/4 tsp garam marsala
1/4 tsp turmeric

Preheat the oven to 190 degrees C.  Line a baking tray with greaseproof paper and lay out a cooling rack.  Beat the butter and sugar til creamy.  Stir in the dry ingredients and spices.  Mould together into a dough; wrap in clingfilm and chill for 15 minutes in the fridge.  Take it out of the fridge, shape into approx. 8 big fat fingers with your hands and prick each one with a fork 3 times (you know, the way it looks in the shops with holes in.) Bake for about 15 mins til golden brown and cool them on the rack.  Careful, they're crumbly!

Next Week: Biriyani...

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