Dina Begum first created this cake for a Bengali-inspired afternoon tea and wanted to share the recipe as it’s such a wonderful way of showcasing spices in a dessert.
The cake layers are reminiscent of fragrant masala chai and the frosting is inspired by rasmalai, the famous Bengali milk-based sweet, flavoured with rosewater and cardamom. Make it as an extra-special birthday cake, decorated with vibrant pink rose petals and pistachios, or as a perfect finish to your next dinner party.
"I’ve seen people’s eyes light up after a single bite of this cake and even those who don’t normally eat cake are usually converted. Of everything I cook, this is the thing most requested by family and friends."
This project has been taken from Dina Begum's book Brick Lane Cookbook with kind permission of Kitchen Press.
Dina Begum is a British-Bangladeshi food writer and cook who is passionate about food traditions and stories. Her recipes have been featured in The Telegraph, Huffington Post and Metro, for which she has written a series highlighting the delicious and underrepresented cuisine of Bangladesh. Dina's debut cookbook The Brick Lane Cookbook celebrates the diverse food culture of London’s iconic Brick Lane.