February 02, 2018
These yummy little cakes, native to Sri Lanka and the state of Goa in India can be eaten on their own or with whipped cream and fresh fruit. Best slightly warm. This recipe has been adapted from Samatha Seneviratne’s recipe from The Immigrant Cookbook. The Immigrant Cookbook.
Makes 10 muffins
170 grams unsalted butter
57 grams semolina
57 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
4 large eggs, separated (reserve whites)
2 large egg yolks
255 grams cane sugar
57 grams honey
1 tablespoon rose water
1 teaspoon kevra water
Few drops of camphor essence (optional)
1 teaspoon orange zest
3/4 teaspoon sea salt
1 cup ground cashews
Preheat the oven to 325°F. Line 10 muffin pans with paper. Melt the butter in a pan on medium heat. Add the semolina, flour, cinnamon, and cardamom and roast until golden brown in color, stirring constantly (a slight aroma of the spices and toasting flour will emanate). Remove and cool slightly.
In the bowl of a stand mixer using the whip attachment, whip the 6 egg yolks on high speed until pale and thick, 3 to 4 minutes. Add the sugar, honey, rose, kevra water, and camphor essence. Beat in the cooled flour mixture and fold in the orange zest, salt, and cashews.
With clean beaters, whip the 4 egg whites on medium until soft peaks. Gently fold in a quarter of the mixture then fold in the rest in small increments until mixed through. Pour the mixture into the muffin pans and bake for 15 to 18 minutes or until toothpick inserted comes out clean.
Serve this cake with whipped cream tinted with beet juice.
Serve with ice cream or a chocolate ganache.
December 02, 2022