Sri Lankan’s tend to eat this cake quite often, substituting
the caramel for jaggery. For those not
familiar with this ingredient it’s a type of sugar made from the the treacle of
the Kithul
tree. You can buy this from your local
Indian supermarket. You should also be
able to source this ingredient from any Asian supermarket, just ensure you ask
for “Indonesian dark palm sugar” which has a very similar texture and taste.
The jaggery is paired with pineapple and lines the bottom of
the cake tin. A butter cake is then
poured on top. Once baked you turn your
cake “up- side down” and what you get is the oozy jaggery syrup on top.
This recipe literally only takes about an hour for
preparation and cooking time, so next time you want to bake something, give my
mum’s recipe a go!
Ingredients:
·
250g butter
·
250g self-raising flour
·
250g eggs (usually equates to about 4 eggs) separated
·
4-5 slices of pineapple (tinned is fine)
·
Jaggery
Method:
Beat together the butter and the egg yolks until well
combined.
Beat egg whites separately in a bowl until soft peaks form. Fold alternate spoonful’s of egg white and
flour into the butter and egg mixture.
Fold until well combined.
The mixture will be quite heavy at this stage and little air bubbles appearing.
Grease your cake tin.
Place pineapple slices on the bottom of the tin. Grate your jaggery and speckle on top of the
pineapple. When this eventually bakes in
the oven this will create that gorgeous sugary syrup.
Pour the cake mixture on top of the pineapple and jaggery.
Bake for about 30 minutes or until a golden brown. Rest for two minutes and then turn the cake onto a plate. You will need to do this quite quickly to ensure the syrup does not harden back in the cake tin.
Serve with vanilla ice cream or a dollop of cream.
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