Butter (for greasing)
For the batter
500g dried tamarind, carob-free
1 cup water (240ml)
2 tablespoons baking soda
2/3 cup unsalted butter at room temperature (130g)
1 1/3 cups whole wheat flour (240g)
4 eggs
3 cups all-purpose flour (360g)
2 tablespoons active dry yeast
1/2 teaspoon salt
1 1/2 cups chopped nuts (180g)
For the glaze
1 1/3 cups whole wheat flour (240g)
1/2 cup water (120ml)
500g dried tamarind, carob-free (for topping)
Butter (for greasing)
For the batter
500g dried tamarind, carob-free
1 cup water (240ml)
2 tablespoons baking soda
2/3 cup unsalted butter at room temperature (130g)
1 1/3 cups whole wheat flour (240g)
4 eggs
3 cups all-purpose flour (360g)
2 tablespoons active dry yeast
1/2 teaspoon salt
1 1/2 cups chopped nuts (180g)
For the glaze
1 1/3 cups whole wheat flour (240g)
1/2 cup water (120ml)
500g dried tamarind, carob-free (for topping)
Grease a 22cm diameter cake pan with butter, line the bottom with parchment paper, grease it as well and reserve
Prepare the batter: grind the tamarind, place it in a small bowl, moisten with water mixed with baking soda and let it rest for about 15 minutes
Meanwhile, in a medium bowl, combine the butter, whole wheat flour, eggs, all-purpose flour, active dry yeast and salt and mix with a wooden spoon
Add the tamarind and nuts and mix
Pour into the prepared pan
Place the cake in a still-warm oven
Turn on the oven to 200°C (hot) and bake until, when you insert a toothpick into the batter, it comes out clean (about 40 minutes)
Remove from the oven and let cool
Unmold onto a large plate, remove parchment paper and reserve
Prepare the glaze: in a small saucepan, combine whole wheat flour with water and cook over high heat, stirring constantly with a wooden spoon, until the flour dissolves
Stop stirring and let the glaze caramelize (about 3 minutes)
Wait for it to cool
Cover the top of the cake with dried tamarind arranged in a spiral pattern
Spread caramelized sugar cooled over the tamarind using a spatula, forming strands
Serve
700 calories per slice
