225 g Jaggery
225 g Coconut
50 g Semolina
100 g Dates
1/2 ts Fennel
1 Cardamom
50 g Winter melon preserve
25 g Ginger preserve
25 g Candied peel
50 g Cashewnuts
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Cinnamon powder
1 Egg
Grate the jaggery and coconut, dry roast the semolina and stone and chop
the dates. Roast and crush the fennel and crush the cardamom. chop the
winter melon preserve, the ginger preserve, the candied peel and the
cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut
and cook for 2-3 minutes. cool the mixture and then stir in the semolina,
dates, fennel, cardamom, winter melon preserve, ginger preserve, candied
peel, cashewnuts, salt, baking powder and cinnamon. Separate the egg and
beat the white and yolk separately. Fold into the cake mixture and pour
into a buttered baking tray. Bake in a moderate oven (160C: Gas Mark 3 )
for 1 1/2 hours. From “A taste of Sri Lanka” by Indra Jayasekera, ISBN #962
224 010 BIANCO MANGIARE
From
Yields
1 Servings