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
Yields
1 Servings