This little cake recipe hails originally from Burma, where its subtly sweet richness arises only slightly from a very runny batter. It doesn’t go sky-high but its lowly stature belies its delicate taste, made from a lovely combination of coconut, cashews and some freshly ground cardamom. Any chance to make use of the mortar and pestle is a happy day in the kitchen for me. While the recipe calls for semolina flour, I used wheat flour for the first one I made, and bread flour for this one – and both turned out edible. The magic is in toasting the flour and coconut first, then letting the coconut milk soak into that for fifteen minutes. Some butter and brown sugar and eggs round out the main cake mix, and that dash of cardamom makes all the difference. Full recipe here – this is a grand yet rustic way to see out the winter
