Maldivian-style Spiced Chocolate Cake

Ingredients

In this Maldivian adaptation, the traditional Italian Pampepato di Terni is infused with Maldivian spices such as cinnamon, cardamom, cloves, and nutmeg. These spices add a unique flavor profile that reflects the vibrant culinary culture of the Maldives. Additionally, the Maldivian-style Spiced Chocolate Cake incorporates local nuts and dried fruits, giving it a distinct texture and taste. We alse have the original recipe for Pampepato di Terni, so you can check it out.

• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 50g (1/2 cup) unsweetened cocoa powder 50g (1/2 cup) unsweetened cocoa powder
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp baking soda 1/2 tsp baking soda
• 1/2 tsp salt 1/2 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 100g (1/2 cup) chopped mixed nuts (cashews, almonds, pistachios) 100g (1/2 cup) chopped mixed nuts (cashews, almonds, pistachios)
• 100g (1/2 cup) mixed dried fruits (raisins, dates, apricots), chopped 100g (1/2 cup) mixed dried fruits (raisins, dates, apricots), chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 43g, 25g
• Protein: 6g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, cardamom, cloves, and nutmeg.
3. 3.
   In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Fold in the chopped nuts and dried fruits.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Dust the cooled cake with powdered sugar before serving.

Treat your ingredients with care...

• Nuts — Toast the nuts lightly in a dry pan before chopping them for a richer flavor.
• Dried fruits — Soak the dried fruits in warm water for 10 minutes before chopping them to soften them slightly.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of freshly grated ginger to the batter.
• Serve the cake warm with a scoop of vanilla ice cream for a decadent dessert.
• Experiment with different combinations of nuts and dried fruits to personalize the cake to your taste.
• Dust the cake with cocoa powder instead of powdered sugar for a richer appearance.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Maldivian-style Spiced Chocolate Cake as a delightful dessert after a traditional Maldivian meal. It pairs well with a cup of Maldivian black tea or a refreshing glass of coconut water.

Presentation advice

Present the Maldivian-style Spiced Chocolate Cake on a decorative cake stand or plate. Dust the top with powdered sugar and garnish with a sprinkle of chopped nuts and dried fruits for an elegant touch.