Love Cake

"My mother's Sri Lankan cake."
 
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Ready In:
13hrs
Ingredients:
10
Yields:
1 cake
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ingredients

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directions

  • Warm Semolina in a dry pan.
  • Put it into a bowl and while still hot add the buter and lime rind.
  • Mix and leave overnight at room temperature.
  • Mix the minced cashew nuts and pumpkin preserve with the rose essence and leave aside.
  • Beat the yolks and sugar with the almond and vanilla essence until creamy and double in bulk and until there are air bubbles on the surface.
  • Add the semolina and butter mixture and beat until well mixed.
  • Add the nut and pumpkin preserve mixture and mix well together.
  • Lastly fold in 3 egg whites stiffly beaten.
  • Line a flat baking tray with 7 sheets newspaper and 2 sheets of oil paper.
  • Brush the oil paper with melted margarine.
  • Pour the cake mixture and bake in a pre-heated oven of 160C degrees for 15 minutes and the at 150C degrees for about 45-50 minutes.
  • When the top of the cake becomes golden brown, cover with a piece of foil so that it does not become too brown.
  • When cooked the center of the cake should be still moist.
  • Remove from heat and leave in the baking tray to get cold.
  • Do not turn out this cake.

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