Total Time
13hrs
Prep 12 hrs
Cook 1 hr

My mother's Sri Lankan cake.

Ingredients Nutrition

Directions

  1. Warm Semolina in a dry pan.
  2. Put it into a bowl and while still hot add the buter and lime rind.
  3. Mix and leave overnight at room temperature.
  4. Mix the minced cashew nuts and pumpkin preserve with the rose essence and leave aside.
  5. 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.
  6. Add the semolina and butter mixture and beat until well mixed.
  7. Add the nut and pumpkin preserve mixture and mix well together.
  8. Lastly fold in 3 egg whites stiffly beaten.
  9. Line a flat baking tray with 7 sheets newspaper and 2 sheets of oil paper.
  10. Brush the oil paper with melted margarine.
  11. 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.
  12. When the top of the cake becomes golden brown, cover with a piece of foil so that it does not become too brown.
  13. When cooked the center of the cake should be still moist.
  14. Remove from heat and leave in the baking tray to get cold.
  15. Do not turn out this cake.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a