The Sri Lankan Jaggery cake recipe
This is a somewhat new cake. I don’t remember having it when I was living in Sri Lanka. But it is rather popular now. I made it one time, and my family really enjoyed it. I found it similar to making the Love Cake but a lot easier.
Ingredients:
Flour 75 grams
Sugar 125 grams
Jaggery 200 grams
Butter 150 grams
2 eggs
Semolina 150 grams
Baking Powder 1 teaspoon
Vanilla extract 1 teaspoon
Half a cup of Coconut Milk
Nutmeg 1/2 teaspoon
Cinnamon Powder 1/2 teaspoon
Cardamoms 1/2 teaspoon
Cashew nuts 100 grams (this is optional, but I like it).
A teaspoon of Rose Water (optional).
Preparation:
Slightly roast the semolina until you get a pleasant smell and it has a golden color.
Separate the egg white and egg yolk.
Grate the jaggery.
Chop up the cashew nuts.
Create the spice mix by combining the nutmeg, cinnamon, and cardamom. Make sure you grind it into a fine powder.
Beat the egg whites until it reaches a soft feel and no liquid at the bottom of the bowl. Set it aside.
Mixing Instructions:
In a separate bowl, preferably in a mixer:
Add butter (room temperature).
Add the sugar.
Add the grated jaggery, and mix well.
Make sure they are mixed well.
Then add the two egg yolks and continue mixing.
Add the vanilla and continue mixing till it is nice and creamy.
In a separate bowl, mix all the dry ingredients together.
Add the flour.
Add the baking powder.
Add Spice mix.
Add slightly roasted semolina and thoroughly mix it all up.
Then add the mix of dry ingredients to the creamy butter and jaggery mixture (in the mixer bowl.)
Add the coconut milk to the mixture. Mix it up!
Fold the fluffy beaten egg whites into the mixture.
Lastly, add the chopped cashews.
Thoroughly mix it all up.
Prepare to bake:
Set oven to 160 Celsius (or 320 Farenhite)
Prepare a medium size baking pan by rubbing butter on the bottom, then line it with two sheets of parchment paper. Spread a little butter between the paper and also on the top. This will prevent the bottom of the cake from burning.
Pour the mixture into the pan.
Baking Instructions:
30 to 40 minutes.
Halfway into the bake (at around 20 minutes), remove it from the oven, add a sheet of parchment paper on the top, and put it back in the oven to bake. (This helps to prevent the top of the cake from burning.)
So, 15 minutes, remove from oven place parchment paper on top.
Another 15 minutes in the oven.
Check if center in cooked.
If not another 6 minutes.
Oven can be different, so keep checking. I generally use a toothpick and make sure that the cake is not sticky. You want it to be a little moist.
That is it! Enjoy the jaggery cake.
