Bengali-style Sękacz

Ingredients

In this Bengali adaptation of Sękacz, we incorporate the distinct flavors of Bengali cuisine. The original Polish recipe is transformed by infusing the cake with traditional Bengali spices like cardamom, cinnamon, and nutmeg. Additionally, the traditional Polish sweetener is replaced with jaggery, a popular sweetener in Bengali cuisine. These adaptations give the dish a unique Bengali twist while still maintaining the essence of the original Sękacz. We alse have the original recipe for Sękacz, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• Chopped nuts (such as almonds or pistachios) for garnish Chopped nuts (such as almonds or pistachios) for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, granulated sugar, jaggery, vegetable oil, eggs, milk, baking powder, cardamom, cinnamon, nutmeg, and salt. Mix well until the batter is smooth and well combined.
3. 3.
   Pour the batter into the greased cake pan and spread it evenly.
4. 4.
   Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
6. 6.
   Once the cake has cooled, garnish with chopped nuts and serve.

Treat your ingredients with care...

• Jaggery — Make sure to grate the jaggery finely to ensure it dissolves easily in the batter.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of rose water or kewra water to the batter.
• Serve the Bengali-style Sękacz warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you don't have jaggery, you can substitute it with dark brown sugar for a similar flavor profile.
• To enhance the visual appeal, you can sprinkle some powdered sugar on top of the cake before serving.
• This dessert tastes even better the next day, as the flavors have had time to meld together.

Serving advice

Bengali-style Sękacz is best enjoyed as a dessert after a traditional Bengali meal. Serve it warm or at room temperature for the perfect balance of flavors. You can also pair it with a cup of hot tea or coffee to complement the spices.

Presentation advice

To present the Bengali-style Sękacz, place it on a decorative cake stand or platter. The spiral shape of the cake will be the centerpiece of the presentation. Garnish with a sprinkle of powdered sugar and a few whole nuts for an elegant touch.