The best recipes, ones that are really loved, used and shared, invariably have history. This cake’s tale started with a Dutch colonial past that brought a taste for cake to Indonesia. Using a base of black rice flour with its bold, nutty flavour is a local addition. Aisah Wolfard learnt the recipe from her mother, and in turn shared it with my friend Julia Winterflood. They would sit together as students on the balcony of Aisah’s home in the northern hills