Spice Autumn Cake with White Brigadeiro Gourmet


Warm up your Autumn days with this scrummy and flavorful cake. Easy-to-make recipe and yet adventures as it takes you to a culinary journey through the most famous brazilian treat: Brigadeiro ladies and gentlemen!

This recipe is my twist on the Brazilian cake Bolo Indiano. The reason why it’s called Indian Cake is obvious… the main ingredients are cinnamon and cloves originally from India. In my recipe I decided to add a few extra spices living up to the cake’s name. Therefore, cardamom, nutmeg, and peppercorns have also found their place in this rich spice cake!

I have a huge fascination for theses spices, not only for their great flavour but also for the way the trade of these spices changed the world!

This time I decided to make a mini version of this recipe. I used a silicone mold which is very easy to clean, and unmold the cake. Plus, it doesn’t need to be greased. When using a silicone mould, remember to put it on the top of a baking sheet. It gives stability and it’s safer when taking your cake out of the oven.

I used for my cake a mini rectangular silicone mold from Silikomart, an Italian professional brand specialized in silicone molds with a fantastic range of shapes and sizes. Prepare your cup of coffee (Brazilian beans, please!) and let’s bake!

Spice Autumn Cake with White Brigadeiro Gourmet

Perfect for an afternoon snack.
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine Brazilian


Spice Infused Syrup

  • 240 ml water
  • 2 g whole cloves
  • 1 stick cinnamon
  • 3 g mixed peppercorn
  • 3 g cardamom seeds
  • 2 g crushed nutmeg


  • 170 g caster sugar
  • 100 g muscovado sugar
  • 110 g butter room temperature
  • 5 eggs
  • 230 g all-purpose flour
  • 10 g baking powder
  • 120 ml spice syrup

White Brigadeiro Gourmet

  • 780 g condensate milk (2 cans)
  • 30 g butter
  • 60 g heavy cream
  • 3 egg yolks


Spice Infused Syrup

  • Bring it to a simmer for 10 min. Sieve it and let it cool down. Keep the solids.
  • Add 200ml of water and 50g of caster sugar to the solids. Bring it to a boil until the sugar dissolves completely. Reserve. You are going to use this sugar syrup to moisten the cake once it is baked.


  • Preheat oven to 180 C. Grease and dust a 20cm round cake pan.
  • Beat the egg whites until stiff. Reserve.
  • In a bowl, beat the sugars with the butter until it is pale and creamy. Add the egg yolks one at the time.
  • In a separate bowl, whisk together the flour and the baking powder. Incorporate half of the flour mixture to the first mixture. Add the spice syrup and then the other half of the flour mixture. Using a spatula, fold your egg whites into the mixture.
  • Bake it for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.

White Brigadeiro Gourmet

  • Bring all the ingredients to a low heat, stirring continuously. When you can see the bottom of the pan for 2-3 seconds it is ready. Pour onto a bowl and cover with cling film in contact to avoid creating a skin on the top.
    You can either spread a layer of brigadeiro on the top of your cake or play around with your piping bag 🙂


Nail your cake!
  • Always scrape down the sides of the bowl to incorporate all the ingredients.
  • Brigadeiro: very important to keep the heat low, and keep stirring your brigadeiro nonstop to avoid burning it.
Keyword autumn, brigadeiro recipe, cake recipe, mini cake, pumpkin, Quick & Easy, spices

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