Sri Lankan Christmas cake | නත්තල් කේක් | Christmas cake | Christmas cake recipe | Rich cake recipe

Описание: Sri Lankan Christmas cake is thought to have originated from Western fruit cakes that were brought to Sri Lanka by the Portuguese and Dutch during colonization. The cake has developed over time to become a unique Sri Lankan specialty, with a rich, decadent and moist texture.

Hope you give this recipe a try.

රෙසපිය සිංහලෙන් කොමෙන්ට් එකේ දමා අත.

Ingredients

Soaked fruit mixture
• 100g currants
• 125g sultanas
• 125g raisins, chopped
• 125g pumpkin preserve (candied winter melon, puhul dosi), chopped
• 100g Ginger preserve or candied ginger, chopped
• 100g candied lemon peel, chopped
• 100g chow chow preserve, chopped
• Zest of 1 lemon
• 125g cashew nuts, chopped
• 1 heaped teaspoon mixed spice: Equal parts of cinnamon, nutmeg and cloves
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 2 teaspoons rose extract
• ¼ cup jam (marmalade, pineapple or strawberry)
• ¼ cup honey
• ¼ cup brandy

Cake
• 5 egg whites
• 6 eggs yolks
• 250g sugar
• 50g red glace cherries, chopped
• 50g green glace cherries, chopped
• 125g semolina
• 125g butter
• Extra brandy to brush the top of the cake

Marzipan
• ½ egg white
• 150g ground almond or cashews
• 200g icing sugar, sifted, plus extra for kneading and rolling out
• 1 teaspoon almond extract

Method

Step 1: Soak dried fruits
• Add all the ingredients listed under “Soaked fruit mixture” section in a large mixing bowl and mix well.
• Cover with an airtight lid.
• Give the bottle a shake every day to make sure all the fruits get a chance to absorb the alcohol.
• Allow the mixture to soak at room temperature for a week (minimum 3 days).

Brandy is normally used for this cake. You substitute brandy with whiskey or arrack.

Step 2: Preheat the oven
• Preheat the oven to 150°C/ 300°F (130°C/ 265°F fan).

Step 3: Line the cake tin/tray
• Cake tray size: 23cm x 23cm x 8cm
• Grease cake tin/tray.
• Add line the cake tin with 4 baking papers (you can also line the tin with 3 papers and 1 with baking paper).

Step 4: Semolina & butter mix
• Add semolina into a pan and toast it over low heat for about 5 minutes, stirring occasionally.
• Add butter to a bowl and add toasted semolina. Mix until the butter melts. Set aside.

Step 5: Make the cake
• Cut red and green glazed cherries. Set aside.
• Whisk the egg whites until soft peaks form. Set aside.
• Add egg yolks and sugar in a bowl. Beat until the mixture is creamy and pale.
• Add semolina and butter mixture. Beat until combined.
• Add chopped cherries followed by soaked fruit in batches and beat until combined. Make sure not to over mix.
• Add whisked egg whites in batches. Fold in the egg whites with a wooden spoon.
• Pour the cake mixture into the lined cake tin.

Step 6: Bake the cake
• Bake the cake for 1 ½ - 2 hours or until a toothpick inserted comes out moist and clean.
• Baking time may vary from oven to oven.
• Texture (moisture) of the cake will depend on how long you bake the cake. If you over bake the cake, it will dry out (will not be moist). So keep an eye on the cake while baking.
• Leave the cake to cool completely on a wire rack.

Step 7: Marzipan
• Add all the ingredients listed under “Marzipan” section in a mixing bowl. Mix until combined.
• Knead briefly with your hands. Do not overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake.
• Dust the surface with icing sugar.
• Roll the marzipan into 2mm thickness.

Step 8: Assemble the cake
• Brush the top of the cake with brandy.
• Place the marzipan on top of the cake.
• Trim the excess marzipan.
• Cut the cake into pieces.
Enjoy!!!

If your cake is dry and crumbly, your cake will tend to break when slicing.

• The semolina adds structure, but overdoing it results in a dense texture. Careful, accurate measuring is key.

• Butter and sugar help the cake stay soft. Sugar does not just sweeten the cake, it also retains moisture during baking.

• Overbaking dries out the cake. Cakes bake at different speeds depending on the oven and cake tin, So check 5–10 minutes early and use the toothpick test.

• Overmixing the batter will lead to a tough, dry cake.

• Fruits are not soaked enough.

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