Ethiopian Custard Fir Cake
A moist and flavorful cake infused with the warm spices of Ethiopia and the subtle flavor of fir.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●2 tsp Ethiopian spice blend (berbere)
- ●1 tsp grated fir (fir needle)
- ●1/2 cup whole milk
- ●1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
- 2
In a medium bowl, whisk together flour and spice blend. Set aside.
- 3
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
- 4
Beat in the eggs, one at a time, followed by the fir and vanilla extract.
- 5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
- 9
Transfer the cake to a wire rack to cool completely.
- 10
Once the cake is cool, use a serrated knife to level it, if necessary.
- 11
Dust the cake with powdered sugar, if desired.