Bombay Cake (Diamond Cake)

Bombay Cake (Diamond Cake)

Last updated:

A beloved Parsi and Bombay bakery style tea cake, dense yet buttery, studded with tutti-frutti and baked flat before being cut into its signature diamond shapes. A nostalgic teatime classic that pairs perfectly with a hot cup of chai. Baked in the Cumin Co. Baking Tray, it bakes up evenly with a golden top and moist, tender crumb.

The cookware that makes it

Moringa (Green)
Moringa (Green)
5.0
Baking Tray (8x8)
₹2,899 ₹3,699
Save 22%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%
Sarso (Mustard)
Sarso (Mustard)
5.0
Ceramic Mini Cocottes (Set of 2)
₹2,749 ₹3,999
Save 31%

Time

Prep
15 min
Cook
35 min
Total
50 min

Ingredients

1 serving
  • 1.5

    cups all-purpose flour (maida)
  • 1.5

    tsp baking powder
  • 0.25

    tsp salt
  • 0.5

    cup unsalted butter, softened
  • 0.75

    cup sugar
  • 2.0

    large eggs
  • 0.5

    cup milk
  • 1.0

    tsp vanilla extract
  • 0.5

    cup tutti-frutti (candied papaya), plus extra for topping
  • 2.0

    tbsp all-purpose flour, extra, for dusting the tutti-frutti

Method

  1. Preheat the oven to 180°C (350°F). Grease the Cumin Co. Baking Tray and line with parchment paper.

  2. Sift together flour, baking powder, and salt in a Mixing Bowl.

  3. In a separate bowl, cream the butter and sugar until light and fluffy, about 4 – 5 minutes. Add eggs one at a time, beating well after each addition.

  4. Fold in the flour mixture in batches, alternating with milk, mixing gently until just combined and do not overmix, or the cake will turn dense and tough.

  5. Stir in vanilla extract.

  6. Toss the tutti-frutti in the extra 2 tbsp flour before folding it into the batter — this keeps the pieces evenly suspended instead of sinking to the bottom.

  7. Pour the batter into the prepared Cumin Co. Baking Tray, spreading evenly with the Cumin Co. Silicone Spatula. Scatter a few extra tutti-frutti pieces on top for colour.

  8. Bake for 30 – 35 minutes, or until a skewer inserted into the centre comes out clean and the top springs back gently when pressed.

  9. Let the cake cool completely in the tray before slicing.

  10. Once cooled, cut into the traditional diamond shapes using a sharp knife — score straight lines across the cake in one direction, then cut diagonal lines across those to form diamonds.

Serving suggestions

Serve at room temperature with a hot cup of chai and savoury snacks arranged on a platter or boxed up individually for festive gifting.

Cumin Co. Expert Tip

Let the cake cool completely before cutting into diamonds since slicing while warm causes the edges to crumble and lose their clean shape, while a fully cooled cake holds sharp, defined cuts.

Cleaning & care guide

Once cooled, wipe the Cumin Co. Baking Tray with a damp cloth, then wash with mild soap and warm water so any buttery residue lifts off easily without needing a heavy scrub.