Love Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
16: Eggs,
675 gram: Sugar,
450 gram: Semolina,
450 gram: Butter,
900 gram: Cashewnuts,
450 gram: Pumpkin preserve,
1/2: Nutmeg,
2: Cardamoms,
2 Cloves: ,
1/2 tsp: Cinnamon powder,
25 milliliter: Golden syrup grated rind 1 lime,
25 milliliter: Vanilla essence,
2 tsp: Almond essence,
3 tsp: Rose essence,
Directions:
Separate the eggs and beat the yolks and sugar together in a
bowl to form a smooth cream. Dry roast the semolina and mix well with
the butter. Mince the cashewnuts, chop the pumpkin preserve, grate
the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg
whites. Beat the semolina and butter mixture into the egg yolks, then
fold in the stiffly beaten egg whites followed by the
cashewnuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon,
golden syrup, lime rind and essences and mix well together. Put
mixture into a greased cake tin and place in a moderate oven (170
C:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake
comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera,
ISBN #962 224 010 0
Source from luhu.jp
bowl to form a smooth cream. Dry roast the semolina and mix well with
the butter. Mince the cashewnuts, chop the pumpkin preserve, grate
the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg
whites. Beat the semolina and butter mixture into the egg yolks, then
fold in the stiffly beaten egg whites followed by the
cashewnuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon,
golden syrup, lime rind and essences and mix well together. Put
mixture into a greased cake tin and place in a moderate oven (170
C:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake
comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera,
ISBN #962 224 010 0
Source from luhu.jp
Tags
Main dish