XMas Semolina Cake


Perfect addition to your Christmas table. Made with Semolina, cashew nuts, Almonds, apples, currants and red cherries. Yummy!


Ingredients:

  • 150g Semolina
  • 100g dried cashew nuts
  • 10g raw almond (chopped)
  • 75g plums
  • 50g currants
  • 50g fruit candies
  • 50g red cherries (rinsed, dried and chopped)
  • 50g apple (diced into cubes)
  • 5g cinnamon powder
  • 5ml essence of rose
  • 50g brown sugar
  • 50g unsalted low fat butter
  • 10ml bee honey
  • 20ml brandy
  • 3 free range eggs
  • 35g ginger preserve
  • 10g lemon rind
  • 10g strawberry jam
  • 10g pineapple jam


  • Method:



    Preparation of this cake needs to be done 3 days before you can bake it.

    In a large mixing bowl combine finely chopped cashew nuts, almonds, currants, plums, raisins, red cherries, diced apple, 5g cinnamon powder, ginger preserve, 5ml essence of rose water and 20ml of brandy. Mix all the ingredients together. Cover the bowl well with a clean cloth and refrigerate for at least 2 nights. This will make sure that the fruits absorb the alcohol.

    Fry semolina over medium heat and mix thoroughly with butter, set aside.

    Separate the eggs yolks into a small bowl. Add sugar and lightly beat for few seconds until fluffy.

    Then combine the fried semolina with * beaten egg yolks and beat this mixture together for a few seconds until light and fluffy. * Add the beaten yolk one teaspoonful at a time whisking constantly. This makes sure that the egg yolk is mixed thoroughly with semolina.

    Beat the egg white (albumen) thoroughly until stiff. * Beating egg whites is deceptively easy, but these simple tips will make it even easier for you.

    • Separate the yolks from the whites in a way that there is absolutely no spot of yellow in your yolks, even a tiny bit of yolk in your whites will cause the whites not to beat up as you desire.
    • Use clean mixing bowls and whisks for beating. Any oil residue on your utensils will prevent the formation of air bubbles.
    • Always beat egg whites at room temperature.

    Preheat the oven over 160C.

    Combine the beaten egg whites with semolina paste that you made earlier. Again, mix the egg whites one tablespoonful at a time.

    Then combine the fruit and nut mixture (which has been sitting in your refrigerator for the last 3 days) with semolina. Mix thoroughly. Then add 10ml of bee honey, 10g of strawberry jam, and 10g of pineapple jam and mix well.

    Spoon the mixture on to a cake tray and place it on the lowest shelf of the oven. Bake for at least 2 hours. Do not open until at least 2 hours have elapsed. Temperature should be between 150C and 160C.

    * To test if the cake is done, gently press the centre of the cake and it will spring back to its original position and not leave a dent.

    Allow the cake to cool down for about 40 minutes then cut into any shapes you desire.

    A perfect addition to your Christmas table.

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    • Poultry (Chicken and Egg) recipes
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