Tamarind cake boasts of its sweet-sour tangy flavor that activates your tastebuds. I’m not a great fan of savory treats, but I loved the cake when I tasted it. First, I didn’t think that Tamarind could give baked recipes a unique taste.
And the fact that I was trying to maintain a healthy weight while satiating my sweet tooth, I could not look any further than this amazing cake. My first time enjoying a Tamarind cake was at a friend’s party, and I was so eager to try it at home.
At first, I would agree I encountered some challenges and couldn’t achieve the same taste as I enjoyed at my friend’s party. But after several trials and, of course, with the help of my friend, I could comfortably bake one without any challenges.
And today, I will show you how to bake a tasty Tamarind cake like a pro. But before that, here are things you need to know about Tamarind fruit.
Interesting Facts About Tamarind Fruit
Tamarind fruit is a healthy fruit popular in Tropical Africa. The fruit grows in the wild and is popular in African countries like; Cameroon, Sudan, Kenya, Nigeria, Zambia, Malawi, and Tanzania. Though the fruit is indigenous to Africa, it is popular worldwide.
For years, the fruit has been used in cuisines due to its amazing taste and health benefits. The fruit is high in Vitamin B, C, E, dietary fiber, manganese, calcium, iron, potassium, and phosphorus.
Now let us fold our sleeves and get down to baking our Tamarind Cake.
50g dried Tamarind powder
2 eggs (lightly beaten)
50g fresh ginger
100g icing sugar
1tsp baking powder
200g all-purpose baking flour
100g brown sugar
¼ cup of lemon juice
- Add 100ml water in a saucepan and pour your Tamarind paste. Bring it to boil at medium heat for about three minutes; mashup the Tamarind and remove the hard bits.
- Finely grate your ginger and add to the mixture. Whisk the mixture until you get a consistent, smooth blend and set aside to cool down.
- Sift your baking flour three times to properly aerate it. Add baking powder and pour in an electric dough mixer. Mix at low speeds for about one minute.
- Once your mixture in step 2 has cooled down, add salt, sugar, eggs and whisk together to get a thick consistent mixture. Pour the mixture into the dough mixer.
- Put the remaining 100ml of water into the dough mixer and mix at medium speeds for about three minutes.
- Preheat the oven up to 1700 C.
- Grease a 17 cm loaf pan and add a baking sheet. Pour the batter prepared in step 5 and bake for 40-45 minutes.
- Leave the pan to cool for 10 to 15 minutes before placing the cake in a cooling rack.
Preparing the Icing
- In a bowl, pour all the icing sugar.
- Add lemon juice and stir for a consistent mixture. You can customize the consistency to suit your preferences with icing sugar or lemon juice.
- Mizzle the icing on the cake and add crystallized ginger for enhanced flavor.
- Enjoy your Tamarind cake within three days and in a fridge for up to a week.