There are two famous, somewhat similar cakes on the internet: David Liebowitz’s gingerbread cake, which I have made in Japan and can only rave about (it requires molasses, which is tough to obtain in Japan and therefore renders it inappropriate to the reach of this blog), and Laurie Colwin’s spice cake, which is delicious and sticky and which contains ingredients that are easy to find. So today, let’s make the latter.
Ms. Colwin was a food writer who died before her time, but her warm and sisterly recipe books live on. The story behind this cake is cute in itself, and some people have taken it for an updated version of an older Syrian nutmeg cake. I’m not sure if this can be corroborated, but I like the idea. Incidentally, I switched out the yogurt for cheaper tofu and it was still quite delicious.
Here’s the recipe as I modified it:
Spicier Spice Cake
- 1 stick cold butter
- 2 cups all-purpose flour
- 1.75 cup firmly packed brown sugar
- 4 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp black pepper
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1 egg
- 1/2 block (200g) silken (the softest you can find) tofu
- 1 tsp baking soda
- about 1/2 cup chopped nuts
- Line a round 10in/25cm or square 8x8in/20x20cm cake pan with parchment paper. This step is important; even if you oil the bottom well, the crust could possibly stick and become a crumbly mess. I suggest oiling the sides of the pan as well.
- Cut the butter up into tiny pieces and mix it with the sugar and the flour. Using a spoon or, preferably, your hands, mix together until you have a fine crumbly mixture.
- Take 2 1/2 cups of this mixture (there will still be some left over) and press it firmly into a layer in the bottom of the lined, oiled pan to make the shortbread “crust.”
- Add the spices to the remaining crumbly mixture and mix well. In a small separate bowl, mix the tofu and the egg together until they are smooth, then add to the dry ingredients. Mix well.
- Sprinkle the baking soda on top and mix this in, too.
- Pour the mixture on top of the crust layer. Sprinkle the nuts liberally over the top. Bake for 55 minutes in at 350˚F/175˚C.
—I had a picture but I’m updating my computer and it might be lost to the annals. But if I make it again . . .