Butter (for greasing)
For the batter
500 g of dried tamarind, without seeds
1 cup of water (240 ml)
2 spoons of baking soda
2/3 cup of softened butter (130 g)
1 1/3 cups of cornstarch (240 g)
4 eggs
3 cups of all-purpose flour (360 g)
2 spoons of active dry yeast
1 pinch of salt
1 1/2 cups of chopped nuts (180 g)
For the glaze
1 1/3 cups of cornstarch (240 g)
1/2 cup of water (120 ml)
500 g of dried tamarind, without seeds (for the topping)
Butter (for greasing)
For the batter
500 g of dried tamarind, without seeds
1 cup of water (240 ml)
2 spoons of baking soda
2/3 cup of softened butter (130 g)
1 1/3 cups of cornstarch (240 g)
4 eggs
3 cups of all-purpose flour (360 g)
2 spoons of active dry yeast
1 pinch of salt
1 1/2 cups of chopped nuts (180 g)
For the glaze
1 1/3 cups of cornstarch (240 g)
1/2 cup of water (120 ml)
500 g of dried tamarind, without seeds (for the topping)
Grease a 22 cm diameter cake pan with butter, line the bottom with parchment paper, grease it again and reserve
Prepare the batter: grind the tamarind, place it in a small bowl, add water mixed with baking soda and let it rest for about 15 minutes
Meanwhile, mix in a medium bowl: butter, cornstarch, eggs, flour, yeast, and salt
Add the tamarind and nuts and mix
Pour into the prepared cake pan
Put the cake pan in a cold oven
Turn on the oven to 200°C (hot) and bake until a toothpick inserted into the batter comes out dry (about 40 minutes)
Remove from the oven and let it cool
Transfer to a large plate, remove parchment paper, and reserve
Prepare the glaze: mix cornstarch with water in a small pan, cook over high heat, stirring constantly until the cornstarch dissolves
Stop stirring and let the glaze caramelise (about 3 minutes)
Let it cool
Cover the top of the cake with dried tamarind, arranging them side by side and forming a spiral
Spread the cooled caramel sauce over the tamarind in thin strands
Serve
Approximately 700 calories per slice
