Thin Indian Cake
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
Mix the Indian meal with hot water until it forms a stiff batter.
Add sugar and a pinch of salt.
Bake
Spread the mixture very thinly on baking tins.
Bake in a 400°F (200°C) oven for one hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Forms the main structure of the cake as it sets in the oven.
- Hot water
- Hydrates the meal so it forms a stiff, spreadable batter.
- Sugar
- Adds sweetness and helps the cake brown lightly during baking.
The step that matters
Spreading the mixture very thinly. A thin layer lets heat reach the whole batter evenly, so it dries and sets through rather than staying soft in the middle. Thick layers bake unevenly and take longer to firm up.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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