Kanamadhu Cake

Kanamadhu Cake (Sea Almond Cake)

Ingredients for the cake 

- 250 gram butter
- 250 gram sugar 

- 5 large eggs

- 1/2 cup milk or plain yoghurt

- 250 gram flour
- 2 1/2 tsp baking powder
- 2 tbsp coco powder
- 1 cup sea almond (kanamadhu)
- 1/2 tsp salt
- 1/2 tsp vanilla extract

Ingredients for the frosting 

- 1 can condensed milk
- 3/4 cup brown sugar
- 3 egg yolks
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- Extra kanamadhu (sea almond)

Cake batter

- Prep:

- Grease a 9" cake pan or 9" springform pan. Line the bottom of the pan with parchment paper. Preheat oven to 350˚F

- In a large bowl whisk together your dry ingredients: 250 gram flour, 2 tbsp coco powder, 2 1/2 tsp baking powder and salt until there are no more coco lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it). 

- In a separate bowl using an electric hand mixer mix your wet ingredients: 250g butter and 250g sugar on high speed until light and creamy (about 5 minutes). 

- Beat in 5 large eggs, 1 at a time, allowing them to incorporate into batter in between each addition. Once eggs are in, beat another minute on medium-high speed. Add 1/2 cup milk or and 1/2 tsp of vanilla extract and beat another one minute.

- Whisk the dry ingredients into the wet ingredients and add  1 cup sea almond (kanamadhu) and whisk just until they combine.

- Pour batter into the prepared baking tray and bake 45 mins or until toothpick inserted into the center of cake comes out clean. Cool the cake completely before frosting.

Kanamadhu frosting

 

- in a heavy bottomed pot pour the condensed milk ,brown sugar, egg yolks, salt and vanilla. Whisk until completely smooth.

-   turn heat on to medium and stir constantly until it starts to boil.

-  When the mixture starts to boil, turn the heat to medium low and stir continuously until the mixture thickens enough to coat the back of a spoon.

-  Add 4 tbsp of sea almond and turn off the heat (normally it should take 5 to 9 minutes). The mixture will thicken further when it cools.

- -Let it cool for 5 mins in a room temperature and frost the cake. Sprinkle a generous amount of powdered sea almond (kanamadhu) on top and the sides. 

-Alternatively, you can layer the cake and frost  as well.

- Enjoy