Juz al-Hind Cake

Juz al-Hind Cake Recipe - Traditional Omani Dessert

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Juz al-Hind Cake is a delicious and traditional Middle Eastern dessert that is perfect for any occasion. This cake is made with a combination of white flour, cream of wheat, sugar, baking powder, desiccated coconut, eggs, milk, and pineapple flavoring. The cake is then soaked in a sweet syrup to add extra moisture and flavor.

History

Juz al-Hind Cake has been a popular dessert in Middle Eastern cuisine for many years. The name "Juz al-Hind" translates to "a portion of India," which reflects the exotic flavors and ingredients used in this cake. This dessert is often served during special occasions and celebrations, making it a beloved treat among families and friends.

Ingredients

0.5 cup of white flour
0.5 cup of farina ("khabeesa" or "cream of wheat")
0.33 cup of sugar
1.5 tbsp of baking powder
1 cup of desiccated coconut
2 eggs
1 cup of prepared milk
1 tsp of vanilla or pineapple flavoring

Syrup

0.75 cup of sugar
1 cup of water

How to prepare

To make the syrup, mix 0.75 cups of sugar and 1 cup of water in a saucepan.
Bring the mixture to a boil.
Reduce the heat to medium-low and let it boil for 5 minutes.
Set the syrup aside to cool.
In a bowl, combine the flour, farina, sugar, baking powder, and coconut.
In another bowl, mix together the eggs, milk, and vanilla.
Add the wet mixture to the dry mixture and stir until well combined.
Pour the batter into a lightly greased 8" x 11" cake pan.
Bake the cake at approximately 350°F (177°C) until a toothpick or knife inserted near the center comes out clean.
If the top of the cake is not already golden brown, broil it for a minute or two to achieve this color.
Remove the cake from the oven.
Pour the cooled syrup over the hot cake.
Allow the cake to cool completely before serving.

Variations

You can add chopped nuts or dried fruits to the batter for added texture and flavor.
Instead of pineapple flavoring, you can use almond or rose water for a different taste.

Cooking Tips & Tricks

Make sure to properly grease the cake pan before pouring in the batter to prevent sticking.

- Be careful not to overmix the batter, as this can result in a dense and tough cake.

- Allow the cake to cool completely before pouring the syrup over it to ensure that it absorbs the liquid properly.

- For added flavor, you can sprinkle some chopped nuts or dried fruits on top of the cake before serving.

Serving Suggestions

Juz al-Hind Cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to properly mix the wet and dry ingredients to ensure a smooth and evenly baked cake.

- Monitor the cake closely while baking to prevent overcooking or burning.

Ingredient Substitutions

If you don't have cream of wheat, you can use semolina or cornmeal as a substitute.

- You can use any flavoring of your choice, such as almond or rose water, instead of pineapple flavoring.

Make Ahead Tips

Juz al-Hind Cake can be made a day in advance and stored in an airtight container at room temperature. The cake will absorb more syrup and become even more flavorful as it sits.

Presentation Ideas

You can garnish Juz al-Hind Cake with a sprinkle of powdered sugar or a drizzle of honey for an elegant presentation.

Pairing Recommendations

Juz al-Hind Cake pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Juz al-Hind Cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave a slice for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Juz al-Hind Cake contains approximately 250 calories.

Carbohydrates

Each serving of Juz al-Hind Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Juz al-Hind Cake contains approximately 10 grams of fats.

Proteins

Each serving of Juz al-Hind Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Juz al-Hind Cake is a good source of calcium, iron, and vitamin A.

Alergens

Juz al-Hind Cake contains wheat, eggs, and dairy.

Summary

Juz al-Hind Cake is a delicious dessert that is relatively high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Juz al-Hind Cake is a delicious and moist dessert that is perfect for any occasion. This Middle Eastern treat is easy to make and is sure to impress your family and friends with its exotic flavors and sweet syrup. Enjoy a slice of Juz al-Hind Cake with a cup of tea or coffee for a delightful dessert experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl full of curiosity and a passion for cooking. I had always loved spending time in the kitchen with my mother, watching her create delicious dishes from scratch. But it wasn't until I stumbled upon an old cookbook in the attic that I truly began to explore the world of exotic flavors and spices.

The cookbook belonged to my great-grandmother, a woman of mystery and intrigue who had traveled the world in search of culinary inspiration. As I flipped through the yellowed pages, I came across a recipe for Juz al-Hind Cake, a traditional dessert from the Middle East. Intrigued by the combination of ingredients – almonds, dates, and rose water – I knew I had to try my hand at making it.

I begged my mother to help me gather the necessary ingredients, and together we set out to create this exotic delicacy. The process was laborious, with the almonds needing to be blanched and ground, the dates pitted and chopped, and the rose water carefully measured out. But as the sweet aroma of the cake filled the kitchen, I knew it was worth every moment of effort.

When the cake was finally done, I took a tentative bite, unsure of what to expect. But as the flavors exploded on my tongue – the nuttiness of the almonds, the sweetness of the dates, and the subtle floral notes of the rose water – I knew I had discovered something truly special.

From that moment on, Juz al-Hind Cake became a staple in our household, a dessert reserved for special occasions and celebrations. I would often make it for family gatherings, birthdays, and holidays, each time tweaking the recipe to suit my own tastes and preferences.

Over the years, I honed my skills in the kitchen, learning new techniques and experimenting with different flavor combinations. But no matter how many recipes I tried, Juz al-Hind Cake remained my favorite, a reminder of that fateful day when I first discovered the magic of cooking.

As I grew older, I began to share the recipe with friends and neighbors, passing down the tradition of making Juz al-Hind Cake to the next generation. I taught my own children how to make it, guiding them through each step and watching with pride as they created their own delicious creations.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for the journey that led me to this moment. The recipe for Juz al-Hind Cake may have come from a dusty old cookbook, but its legacy lives on in the hearts and stomachs of those who have tasted its sweet, nutty goodness.

And so, as I take a bite of the cake that I have made countless times before, I am filled with a sense of contentment and joy. For in this simple dessert lies the essence of my passion for cooking, a legacy that I hope to pass on to future generations. The memory of discovering this recipe for the first time will always be a treasured one, a reminder of the magic that can be found in a humble kitchen and a humble cake.