If there ever was a truly Maldivian food trend that swept the country, it is the Kanamadhu Cake. No cake has ever made into so many birthday parties or Instagram posts than this cake. And it’s not showing any signs of slowing down. The Kanamadhu Cake is staying strong in popularity and we cannot stop at just one slice!
There is a reason why this cake is so popular. It is absolutely delicious; chocolate and kanamadhu are a great flavour pairing. Plus, the layer of cocoa and condensed milk glaze that soaks through the warm cake really makes it a winner. I daresay that the cake wouldn’t be half as good as it is without that glaze.
In this recipe, you can make a beautiful double layer cake. This two-tiered cake is perfect as a celebration cake with a cake topper. You can serve the two cakes separately as well; the thickness of the cake is perfect when you divide it into the two cake tins. Or you can bake it in a bigger tin (about 23cm or 25cm cake tin) for one big cake. Your friends and family will all be cheering you on for your baking skills after this!
Kanamadhu Cake Recipe
- 115 g butter
- 1 1/2 cup castor sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 1/2 cup flour
- 1 1/2 cup ground kanamadhu (and extra for filling and decorating)
- 2 teaspoon baking powder
- 2 tablespoon cocoa powder
- 3/4 cup sour cream
- 70 g butter, melted
- 3/4 cup condensed milk
- 1 tablespoon cocoa powder
Pre-heat oven to 180 degrees Celsius (160 degrees celsius fan forced). Grease and line two, 20cm cake tins.
Place butter, vanilla extract and sugar in a bowl and whisk with an electric mixer, until the mixture becomes pale and fluffy.
Add the eggs, one at a time, whisking well after adding each egg.
Once the eggs are mixed well, fold in the flour, kanamadhu, baking powder, cocoa powder and sour cream in two batches. Fold gently till combined.
Divide the mixture equally between the two prepared cake tins. Bake for about 23-30 minutes, or until skewer comes out clean.
While the cake is in the oven, make the chocolate glaze. Whisk the butter, condensed milk and cocoa powder in a bowl until smooth.
When cooked, remove cakes from the tins and cool for a few minutes on a wire rack. Pierce the cake using a skewer. Pour the chocolate glaze over the cakes while they are still warm (try to focus on the edges of the cakes; they are the hardest to soak). Leave the cakes for about 5 minutes to let the glaze soak into the cake.
Top one cake with some ground kanamadhu and place the other cake on top. Sprinkle ground kanamadhu on the cake.
Serves 6-8 people
Recipe, photography and food styling by: Thooha Adley