(Bibikkan) - Sri Lankan
Ingredients
225 g jaggery
225 g coconut
50 g semolina
100 g dates
½ teaspoon fennel
1 cardamom
50 g winter melon preserves – I used chow chow preserve
25 g ginger preserves
25 g candied peel
50 g cashew nuts
¼ teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 egg – I used ½ cup of yogurt instead
Method
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 (160°C ) for 1½ hours.
Coconut cake (Bibikkan) Batter Ready to bake cake (Bibikkan)
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