Sri Lankan Coconut Cake with Rooibos
The smooth, sweet, nutty character of Hope & Glory Rooibus is the perfect complement to the spicy, fruity Sri Lankan Coconut and semolina Cake.
Prep: 50min › Cook: 90min › Ready in: 2 hrs 20 min
50 g Semolina
225 g Coconut
1/2 ts Fennel
25 g Preserves, ginger
100 g Dates
50 g Nuts, cashew
1/4 ts Cinnamon, ground
25 g Candied peel
1/2 ts Baking Powder
1/4 ts Salt
50 g Preserves, Winter melon
225 g Jaggery
Grate the jaggery and coconut,
Dry roast the semolina and stone and chop the dates.
Roast and crush the fennel and crush the cardamom.
Chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts.
Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes.
Cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon.
Separate the egg and beat the white and yolk separately.
Fold into the cake mixture and pour into a buttered baking tray.
Bake in a moderate oven (160C: Gas Mark 3 ) for 1 1/2 hours
Now, time for some tea!
Hope & Glory Rooibos
This smooth, mellow tisane is 100% organic and naturally caffeine free. Our Rooibos derives from the finest leaves of the Rooibos or Red Bush plant in the Cederberg mountains of South Africa. Rooibos produces a wonderful deep amber brew, naturally sweet and smooth, and is perfect with or without milk.