DATES SEMOLINA JAGGERY CAKE


This is an awesome cake which tastes better by the day !

It’s like a love cake but with jaggery and little

brown sugar.

I have posted a lovely jaggery cake recipe

before . Do check on it too.

https://calinskitchen.com/2017/04/12/semolina-jaggery-cake/

People who cannot indulge in much sugar,can

try this recipe . Only a tbsp of flour was used ,

otherwise it’s a semolina and cashewnut cake .

Try once,you will make always !

So let’s get into the recipe

INGREDIENTS

100 gm butter

100 gm dates

2 eggs

100 gm semolina

1 tbsp flour ( to mix the pumpkin preserve and

half cashews ) – (you could omit the flour )

1 tsp coffee

50 gm pumpkin preserve chopped

1/4 cup dessicated coconut

75 gm finely chopped cashewnuts

50 gm jaggery powder + 3 tbsp brown sugar

1/2 tsp mixed spice powder ( cardamon,clove,

cinnamon,nutmeg ,fennel seed)

1/2 tsp rose water / essence

1/4 tsp vanilla essence

2 tbsp brandy

1 tbsp honey

1/2 tsp baking powder

1/4 tsp salt

METHOD

•Soak the seedless dates in 1/2 cup hot coffee

and allow to soak minimum 1 hour.( You could

soak overnight too).

•Lightly roast the semolina,and once it is warm

remove from fire and add the butter and mix

well.

•Mix in the baking powder ,and let it rest

till dates are done .

•Mash/ grind the dates,and add the jaggery

powder and rest of the ingredients except the

eggs.

•Add the semolina mixture and half of the

cashews and mix well.

•Beat eggs lightly with salt and fold into

mixture.

•Pour into a well greased baking tray,and

sprinkle the remaining cashews

•Bake in a preheated oven 180C for 15 minutes.

•Reduce heat to 170C and bake for another 20-

25 minutes or until done . (Skewer inserted

should come out clean).

•This cake can be kept out for a week even,

provided it’s left in the tray .🤪.

CHOCOLATE LOVE CAKE


Love cake is a famous cake of Srilanka. This is a

cake made with semolina and powdered

cashewnuts.

To get a good texture,you have to roast rawa,

mix butter and allow to sit for minimum 2-3

hours or overnight.

Now the recipe today is my innovate by

including cocoa powder and it was too

delicious !

This cake can be stored for some time, and the

older it gets, the tastier it becomes.

This recipe is the basic love cake recipe ,the

only difference I made was the addition of

cocoa powder. So go ahead and try with and

without cocoa powder and enjoy both tastes.

My kids like the chocolate love cake more than

the basic one !😀

To the recipe now ….

INGREDIENTS

125 gm butter

100 gm semolina

5 eggs

200 gm sugar

3 egg whites

100 gm cashewnuts

75 gm pumpkin preserve ( optional)

1/4 tsp. Lemon peel

2 tsp golden syrup or treacle

1 tsp vanilla essence

1/4 tsp almond essence

1/4 tsp grated nutmeg

1/2 tsp. mixed spice powder

1/2 wine glass brandy

3 tsp honey

1 tsp rose essence

1 heaped tblsp cocoa powder

a pinch of salt ( if using unsalted butter)

METHOD

First roast the semolina till it is lightly hot.

Switch off the flame and add butter. Mix well

and allow to rest overnight or 2-3 hours .

Cream the whole eggs sugar, and add the rest

of the ingredients except the whites of egg.

Mix in the rested semolina and butter.

Beat the egg whites stiff and fold into the

semolina mixture.

Line a baking tray with two parchment papers

or a brown paper/ newspaper at the bottom.

Then line with parchment paper ( to avoid

burning at the bottom).

Bake in a 170 C oven for 40-45 minutes or till

done.