RECIPES: Melanie Witt’s Muscovado Cake

Recipe | Melanie Witt · Curator | Hakan Burcuoğlu · Venue | Melanie’s Home · Gear | Leica

We’ve formed mawkish allegiances to the plasticized heroes that run the pastry cosmos, but Chef Melanie Witt’s Muscovado [aka Khandsari and/or Khand] Cake is anything but parvenu—in fact, its pervasive, buttery perfume is said to induce poignant pirouettes. So ash your cigarette, separate them yolks and put on your apron—it’s steamy cake time. It eats like an Aero, goes down like butter [literally] and smells of majestic molasses. This one’s not chemistry, it’s simple math. Steam it like it’s hot in 10 easy steps, including pirouette.

Method [Recipe serves 3-4 as individual sized-portions]

01. Separate yolks and whites.

02. Whisk together yolks with sugar, molasses, oil, and milk.

03. Sift dry ingredients, set aside.

04. Whip egg whites until you reach stiff peaks.

05. Fold whites gently into yolk mixture, alternating between whites and dry ingredients.

06. Grease a glass container with coconut oil, and fill 2/3 of the way with batter.

07. Steam for 20-30 minutes, depending on the size of your cake pan.

08. Shamelessly shave cold, salted butter on top. [Use carrot slicer for street cred.]

09. Serve with peaches, and thin-sliced rhubarb.

10. Pirouette time.

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