NOTE: this receipe should be prepared at least 2 months
before baking to get the best out of it.
1/2 kg dates
1/2 kg cherries
1/2 kg cadju nuts
1/2 kg raisins
1/2 kg candid peel
1/4 kg ginger preserve
1/4 kg chow chow
1 bottle strawberry of jam
1 bottle blackcurrent of jam
3 tablespoons of vanilla
1 teaspoon full of crushed cardamoms, cloves and cinnamon
1/2 bottle of arrack
2 cups of bees honey
Chop finely all the ingredients listed in part 1.
Add strawberry jam, blackcurrent jam, honey, vanilla, crushed spices
one cup of bees honey, and two cups of arrack and mix well. Leave at least two month for marination.
>From time to time mix well the ingredients.
Beat egg white and yolk separate. Lightly roast semolina until its light brown
and add butter into it. Beat lightly. Add butter/semolina mixture, beated egg yolks and whites
into the step 1 ingredients and mix with a wooden spoon well. Chop few cherries to give the colour.
Line well (few layers) of a baking tray and bake until is it done in a moderate oven. Don't bake
Once the cake is done, leave it for cooling. Mix one cup of bees honey into one cup of arrack well
until disolved. Using a clean thick brush apply this mixture on top of the cake. Do this for couple
of days. If needed you can ice the cake with almond paste. If you add colour to the almond paste it
will give a rich look!
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