Sindhi-style Peppercorn Cake

Ingredients

In this Sindhi adaptation of Torta di pepe di Camaiore, we incorporate traditional Sindhi spices such as cumin, coriander, and turmeric to infuse the cake with the distinct flavors of Sindhi cuisine. Additionally, we use ghee instead of butter to enhance the richness and authenticity of the dish. We alse have the original recipe for Torta di pepe di Camaiore, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) ghee 1/2 cup (120ml) ghee
• 1 cup (240ml) milk 1 cup (240ml) milk
• 3 eggs 3 eggs
• 1 tablespoon freshly ground black peppercorns 1 tablespoon freshly ground black peppercorns
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a cake pan.
2. 2.
   In a mixing bowl, cream together the ghee and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, black pepper, cumin, coriander, turmeric, baking powder, baking soda, and salt.
5. 5.
   Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
6. 6.
   Pour the batter into the greased cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
9. 9.
   Once cooled, slice and serve the Sindhi-style Peppercorn Cake.

Treat your ingredients with care...

• Ghee — Make sure the ghee is at room temperature for easy creaming with sugar.

Tips & Tricks

• For an extra burst of flavor, toast the whole peppercorns before grinding them.
• Adjust the amount of black pepper according to your spice preference.
• Serve the cake with a dollop of sweetened yogurt or a dusting of powdered sugar for added sweetness.

Serving advice

Serve the Sindhi-style Peppercorn Cake as a dessert or enjoy it with a cup of hot tea for a delightful tea-time treat. It can also be served as a sweet snack during festive occasions.

Presentation advice

Dust the top of the cake with a sprinkle of freshly ground black pepper and garnish with a few whole peppercorns for an elegant presentation. Serve the cake on a decorative platter or cake stand to enhance its visual appeal.