I always thought that I knew what palm sugar was. Somehow I thought that Indonesian gula djawa is palm sugar but it turns out that it is actually a mixture of palm sugar and cane sugar. This new found knowledge made me curious about real palm sugar. I managed to find some at an Asian grocery. It was much lighter than gula djawa and also harder. It had sort of the same taste as cane sugar but more intense, I would call it sugar candy 🙂
The recipe for these cakelets is a basic pound cake recipe. The Asian touch is the palm sugar and also the ground ginger that I used for flavouring and the sesame seeds that I used for decoration. I wanted to take these cakelets to my friend Y. who doesn’t eat wheat so I used spelt flour instead.
The cakelets were a bit denser than regular pound cake. Probably a combination of the spelt flour which is a bit heavier than wheat flour, and the palm sugar. Contrary to regular sugar, palm sugar is much finer (when you’ve beaten it with a meat tenderizer) more like coarse confectioners sugar.
I loved the ginger taste of the cakelets, the amount was just right in my opinion. The sesame seeds looked nice enough for decoration but texture-wise I didn’t think it was that good. It kind of interfered with the whole cakelet eating experience. Wouldn’t add it next time.
Besides making these very small cakes, I also made some bigger ones. One of those was lucky enough to receive a pretty marzipan decoration which you can see in the previous post.
Palm sugar cakelets with toasted sesame seeds
makes at least 36 small or 18 medium cakelets
140 g (5 oz) spelt flour
1 ts ginger, ground
140 g (5 oz) butter
140 g (5 oz) palm sugar, beaten to (more or less) a powder with a meat tenderizer
2-3 tbs sesame seeds, lightly toasted
Preheat the oven to 150Â°C (300Â°F). Line one or more mini muffin pans with paper cups.
Sift the spelt flour together with the ginger.
Cream the butter with the sugar until light and fluffy. Add the eggs one at a time. Mixing well after each addition. Mix for another few minutes. Add the flour and fold it in until just incorporated. Spoon the batter into the cups until about Â¾ full.
Bake for about 25 minutes or until a toothpick inserted comes out clean.