Pothi Cake, Kerala Tea Cake Recipe

As I got older, my love for Pothi Cake faded a bit. Other snacks like egg puffs and meat cutlets took over, and my tastes changed. But every time I smell that familiar buttery scent, I’m transported back to those good old days of my childhood, standing at the bakery with wide eyes. It's amazing how certain smells can instantly transport us back in time, isn’t it? That buttery aroma seems to have a magical quality—it's like a direct link to the past, where every bite of Pothi Cake felt like a small, but perfect, moment of happiness.

Common Ingredients Used

1. Self-Rising Flour
   Self-rising flour is the key ingredient in Pothi Cake because it already contains baking powder and salt, which makes the cake rise perfectly without any extra effort. If you can’t find self-rising flour, don’t worry. You can substitute it with all-purpose flour. Take 250 Grams of all-purpose flour, remove 1 tablespoon of the flour and replace it with 2.5 teaspoons of baking powder and 0.5 teaspoons of salt. Mix it well before adding it to the batter.

2. Butter
   Butter is essential for the soft, rich texture of the cake. It’s what gives the Pothi Cake that melt-in-your-mouth quality and that unmistakable buttery aroma. If you want a slightly lighter version, you can replace half the butter with oil—just use equal amounts of both.

3. Caster Sugar
   Finer than regular sugar, it dissolves quickly. To make it at home, just grind granulated sugar in a blender for a few seconds—don’t overdo it or it’ll turn to powder. Sugar adds sweetness to the cake and helps in creating a light, soft texture when beaten with butter. It’s the perfect balance with the buttery richness.

4. Milk
   Milk adds moisture to the cake, making it tender and helping all the dry ingredients come together. It also enhances the flavor without overpowering the butter.

5. Eggs
   Eggs act as a binding agent, helping hold all the ingredients together. They also help in making the cake light and fluffy. Beating the eggs with the butter gives the cake its smooth texture.

6. Vanilla Essence
   Vanilla essence adds a warm, sweet flavor that complements the buttery base of the cake. It gives the cake that comforting, home-baked scent.

7. Pineapple Essence
   Pineapple essence gives the cake that unique Kerala bakery-style Tea Cake aroma that sets it apart from other cakes. So don’t skip it—it adds a hint of fruity sweetness that balances the richness of the butter.

Making Pothi Cake: The Steps

1. Butter the Pan
   Butter and line your baking pan with parchment paper. This ensures that the cake doesn't stick and makes it easier to remove once baked.

2. Cream Butter and Sugar
   Beat the butter and sugar together until the mixture is light and creamy. This step is important as it helps incorporate air into the batter, making the cake soft and fluffy.

3. Add Eggs
   Crack in the eggs, two at a time, and beat them well into the butter-sugar mixture. This helps create a smooth batter. Keep mixing until it’s nice and creamy.

4. Fold in the Flour
   Gently fold in the self-rising flour. Don’t overmix; just stir until everything is combined. You want to keep the air in the batter for that light texture.

5. Add Milk, Vanilla, and Pineapple Essence
   Pour in the milk, vanilla essence, and pineapple essence and mix until well combined. This adds moisture and flavor to the batter, making it deliciously fragrant.

6. Fill the Pan
   Pour the batter into the prepared pan and level the top with a spatula. Tap the pan gently on the counter to release any air bubbles, ensuring the cake bakes evenly.

7. Bake the Cake
   Preheat the oven to 325°F (160°C). Bake the cake for 50-55 minutes or until a wooden skewer inserted in the center comes out clean.

8. Cool the Cake
   Let the cake cool in the pan for 10 minutes before removing it. Take off the parchment paper and allow the cake to cool completely on a wire rack. This helps it set properly.

9. Cut and Wrap
   Once the cake has cooled, trim the sides, cut it in half, then slice into 3.4-inch thick pieces. Wrap each piece in oil or butter paper. Now you’re ready to enjoy!

Tips and Tricks to Improve the Flavor

• Don’t Overmix: When folding in the flour, be gentle. Overmixing can make the cake dense and heavy. Just fold until combined.

• Let It Rest: Let the cake rest for a while after baking. The flavors tend to settle and become even better after a few hours.

Serving Suggestions

• With Tea: Pothi Cake is a classic tea-time snack. Serve it with a cup of hot masala chai or your favorite black tea for a nostalgic treat.

Pothi Cake is more than just a dessert; it's a piece of childhood wrapped in the scent of butter and nostalgia. Whether you make it yourself or grab a slice from your local bakery, it will always bring back those simple, happy memories of childhood. Enjoy the buttery goodness and let it transport you to that happy time.