16 Eggs
675 g Sugar
450 g Semolina
450 g Butter
900 g Cashewnuts
450 g Pumpkin preserve
1/2 Nutmeg
2 Cardamoms
2 Cloves
1/2 ts Cinnamon powder
25 ml Golden syrup
-grated rind 1 lime
25 ml Vanilla essence
2 ts Almond essence
3 ts Rose essence
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
From
Yields
1 Servings