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25. Hello Everyone!
In this video my mum and i make a Sri Lankan Christmas Fruit Cake! I have never made this cake before so i am also learning with you all! If you also tried this recipe please do let us know! We hope you enjoy.
Here is my mum's recipe -
Sri Lankan Christmas Fruit Cake Recipe:
1st Step -
Pumpkin preserve 200g
Ginger preserve 200g
Chow chow 200g
Mixed peel 200g
Cherries 200g
Sultana 200g
Currants 200g
Raisins 200g
Mixed peel fruit 200g
Jam 1 Jar
SOAK FOR MINIMUM OF 3 DAYS AND KEEP IN A AIR TIGHT CONTAINER!
2nd Step -
Bicarbonate of soda x1 teaspoon
Baking powder x1 teaspoon
Honey 2 tablespoon
Wine 30ml
Brandy 30ml
Cherry 30ml
Nutmeg 1 teaspoon
Clove 1 teaspoon
Cardamom 1 teaspoon
Cinnamon 1 teaspoon
Almond essence 1 tablespoon
Rose flavouring essence 1 tablespoon
Vanilla essence 1 tablespoon
Mixed essence 2 tablespoon (Not compulsory)
YOU CAN KEEP THIS STORED FOR UP UP 6MONTHS
3rd Step -
18 Egg whites + 1/2 teaspoon of sugar
12 Egg yolk
Butter 500g
Brown soft sugar 500g
Flour 500g + Baking powder 1 teaspoon + Bicarbonate of soda 1 teaspoon
Vanilla essence 1 tablespoon
Temperature & cooking instructions:
175°C for 1hr
150°C for 2-3hrs
Stick a toothpick in the middle of the cake and it should come out clear!
Icing Recipe:
200g Cashew/Almonds
200g Icing sugar
Rose essence 1/2 teaspoon
Almond essence 1/2 teaspoon
Glucose Syrup 120g
Icing Instruction:
1. Powder the cashew/almond
2. Put the powder into a mixing bowl and mix the icing sugar.
3. Then add the glucose syrup gradually and after add the rose essence and almond essence.
4. On a clean surface add some icing sugar and take the mixture out of the bowl and start kneading into a soft dough like consistency.
5. After you have received the perfect texture, place a sheet of grease proof paper on a surface and then place your icing.
On top of the icing place another sheet of grease proof paper.
This will allow you to easily roll out your icing with a rolling pin.
6. Now lightly spread some jam on top of your cake and place the icing onto your cake and cut to size.
7. Enjoy!
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