Nasi Goreng Inspired Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the spiced cake:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground turmeric</li><li class="ingredients-single-item">1/8 tsp ground white pepper</li><li class="ingredients-single-item">175g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml coconut milk</li><li class="ingredients-single-item">For the caramelized pineapple filling:</li><li class="ingredients-single-item">300g fresh pineapple, diced small (canned in juice if fresh unavailable)</li><li class="ingredients-single-item">75g brown sugar</li><li class="ingredients-single-item">1 tbsp lime juice</li><li class="ingredients-single-item">1/2 tsp soy sauce (adds umami depth)</li><li class="ingredients-single-item">For the coconut cream frosting:</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">100ml coconut cream (thick part from top of can)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the crispy rice topping:</li><li class="ingredients-single-item">60g puffed rice cereal</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/8 tsp ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 × 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease and line two 20cm round cake tins with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, turmeric, and white pepper until well combined. These warming spices mirror the aromatic profile of traditional nasi goreng.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the butter and sugar using an electric mixer for about 5 minutes until pale and fluffy. This extended beating incorporates air that helps create a light, tender crumb. Add eggs one at a time, beating well after each addition. If the mixture looks curdled, don't worry – adding the dry ingredients will smooth it out.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix in the vanilla extract, then gradually add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with flour. Mix on low speed just until combined – overmixing will develop gluten and make your cake tough. The batter should be smooth and drop easily from a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the batter evenly between the prepared tins, smoothing the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back slightly when gently pressed. Cool in the tins for a10 minutes, then transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the cakes are cooling, prepare the caramelized pineapple filling. In a non-stick frying pan over medium heat, combine the diced pineapple, brown sugar, lime juice, and soy sauce. Cook, stirring occasionally, for about 15 minutes until the pineapple is golden and the liquid has reduced to a thick syrup. The caramelization process enhances the natural sweetness while the soy adds that signature umami note found in nasi goreng. Cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the coconut cream frosting, beat the cream cheese and butter together until smooth and fluffy, about 3 minutes. Gradually add the sifted powdered sugar, mixing on low speed to avoid a sugar cloud, then increase to medium-high and beat until light and fluffy. Add the coconut cream and vanilla, beating until well incorporated. The frosting should hold soft peaks and spread easily. If too soft, refrigerate for 15-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the crispy rice topping by melting butter in a medium saucepan over low heat. Stir in honey, salt, and cinnamon until combined. Add the puffed rice cereal, stirring gently until evenly coated. Spread the mixture on a parchment-lined baking sheet and bake at 150°C for 10 minutes, stirring halfway, until golden and crisp. Allow to cool completely – it will crisp further as it cools, mimicking the crispy texture of perfectly fried rice.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting over the top, then add the caramelized pineapple filling, leaving a 1cm border around the edge (this prevents it from seeping out). Place the second cake layer on top, gently pressing down. Apply a thin crumb coat of frosting around the entire cake and chill for 20 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the cake with the remaining frosting, creating smooth sides and top. The coconut cream in the frosting represents the creamy element often found in modern nasi goreng dishes. Just before serving, sprinkle the crispy rice topping around the edge of the cake or over the entire top, creating a decorative border that provides textural contrast to the soft cake layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the most authentic flavor experience, let the cake sit at room temperature for 30 minutes before serving to allow the spices to bloom. This unique fusion dessert will stay fresh in an airtight container in the refrigerator for up to 3 days, though the crispy topping is best added just before serving to maintain its delightful crunch.</li></ol>