This post is by Mauritian chef, Brinda Bungaroo.
The time is perfect to talk about this cake (with Mauritian Republic Day on 12th March), we famously call “Gateau Maspin” in Mauritius, a very basic sponge cake, which is usually made in a loaf tin. Cut into thick slices and enjoyed either with a cup of tea or a glass of Coca-Cola or Pepsi. Or how about Limca or green or pink lemonade. Maspin takes me back to many wonderful memories, I love the simplicity yet finesse of these cake slices.
Sultana or “Tutti Fruity” Maspin is a very popular cake served at weddings, engagements and parties in Mauritius. The anticipation of being offered this slice of cake all individually wrapped up in paper bags or plastic bags was and still is a good enough reason to attend a wedding – even better when you get it with a mini bottle of your favourite drink. Just thinking of it gives me nostalgia….
Ingredients Serves 6-8
- 180 g self raising flour
- 20 g ground almond or you can substitute with semolina flour
- 120 g butter, room temperature
- 100g castor sugar
- 3 eggs
- 1tsp baking powder
- 50 g candied fruits, sultanas (if you can hold of tutti fruity, I suggest you out a handful in the cake mixture)
- 1/2 tsp vanilla extract
- Preheat oven to 180 C. Grease and line a 3×7 inch loaf pan.
- Sieve flour with baking powder in a separate bowl, leave aside.
- Cream butter and sugar in a large bowl until light fluffy.
- Add eggs one at time and vanilla. Mix until all well incorporated and the mixture is light and frothy.
- Fold in flour carefully with a spatula. Stir in dried fruit.
- Spoon batter into prepared pan and level surface.
- Bake for 15 minutes at 180 C then reduce the temperature to 150 C and bake for another 40-45 minutes or until skewer inserted in the middle comes out clean.
- Turn out on wire rack and cool completely before serving.
- Makes 8-10 slices.
Brinda’s Note: You can enjoy these slices just as they are. Alternatively, you can decorate with soft butter icing and sprinkle with desiccated coconut (as seen in picture).
By Brinda Bungaroo
This post is also available in: French