Cook with Ulin

Christmas cake නත්තල් කේක්



Ingredients

Fruit mixture
100g currants
125g sultanas
125g raisins, chopped
125g pumpkin preserve (candied winter melon, puhul dosi), chopped
100g Ginger preserve or candied ginger, chopped
100g candied lemon peel, chopped
100g chow chow preserve, chopped
Zest of 1 lemon
125g cashew nuts, chopped
1 heaped teaspoon mixed spice: Equal parts of cinnamon, nutmeg and cloves
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons rose extract
¼ cup jam (marmalade, pineapple or strawberry)
¼ cup honey
¼ cup brandy

Cake
5 egg whites
6 eggs yolks
250g sugar
50g red glace cherries, chopped
50g green glace cherries, chopped
125g semolina
125g butter
Extra brandy to brush the top of the cake

Marzipan
½ egg white
150g ground almond or cashews
200g icing sugar, sifted, plus extra for kneading and rolling out
1 teaspoon almond extract

Method

Step 1
• Add all the ingredients listed under “Soaked fruit mixture” section in a large mixing bowl and mix well.
• Cover with an airtight lid.
• Give the bottle a shake every day to make sure all the fruits get a chance to absorb the alcohol.
• Allow the mixture to soak at room temperature for a week (minimum 3 days).

Step 2
• Preheat the oven to 150°C/ 300°F.

Step 3
• Cake tray size: 23cm x 23cm x 8cm
• Grease cake tin/tray.
• Add line the cake tin with 4 baking papers (you can also line the tin with 3 papers and 1 with baking paper).

Step 4
• Add semolina into a pan and toast it over low heat for about 5 minutes, stirring occasionally.
• Add butter to a bowl and add toasted semolina. Mix until the butter melts. Set aside.

Step 5
• Cut red and green glazed cherries. Set aside.
• Whisk the egg whites until soft peaks form. Set aside.
• Add egg yolks and sugar in a bowl. Beat until the mixture is creamy and pale.
• Add semolina and butter mixture. Beat until combined.
• Add chopped cherries followed by soaked fruit in batches and beat until combined. Make sure not to over mix.
• Add whisked egg whites in batches. Fold in the egg whites with a wooden spoon.
• Pour the cake mixture into the lined cake tin.

Step 6
• Bake the cake at 150°C/ 300°F (130°C/ 265°F fan) for 1 ½ - 2 hours or until a toothpick inserted comes out moist and clean.
• Every oven is different. So the baking time may vary.
• Texture (moisture) of the cake will depend on how long you bake the cake. If you over bake the cake, it will dry out (will not be moist). So keep an eye on the cake while baking.
• Leave the cake to cool completely on a wire rack.

Step 7
• Add all the ingredients listed under “Marzipan” section in a mixing bowl. Mix until combined.
• Knead briefly with your hands. Do not overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake.
• Dust the surface with icing sugar.
• Roll the marzipan into 2mm thickness.

Step 8
• Brush the top of the cake with brandy.
• Place the marzipan on top of the cake.
• Trim the excess marzipan.
• Cut the cake into pieces.