Sri Lankan Christmas Cake
Prep time - 20 mins
Cook time - 45 mins
Total time - 65 mins
Ingredients
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Raisins - 200g
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Sultana - 100g
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Araliya Pumpkin preserve - 100g
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Araliya Ginger. Preserve - 100g
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Araliya Chow chow preserve - 100g
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Candid peel - 100g
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Glassed cherry - 125g
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Cashew - 125g
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Brandy - 1/2 glass
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Sweet sherry - 1/2 glass
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Bees honey - 1/2 glass
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Vanilla - 2 tblspn
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Rose Essence - 2 tblspn
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Almond Essence - 2 tblspn
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Mixed spices - 1 tblspn
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7 egg yolks
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3 egg whites
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Semolina flour - 125g
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Sugar - 450g
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Butter - 100g
Preparation
Day 1 -
Chop all ingredients and mix well with Vanilla, Rose and Almond Essence.
Day 2 -
Roast Semolina flour in a pan for a few mins and add butter and fold. Keep it overnight.
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Day 3 -
Beat the egg yolks and add sugar while beating and the semolina flour and the chopped ingredients while folding as shown in the video. Beat the egg whites and add into the mixture and fold well. Place the batter in a tray and bake the cake for 45 mins at 150 degrees.
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Araliya products used
