Pumpkin Preserve -250g
Crystallized Ginger- 250g
Chow Chow - 250g
Unsalted Cashews -250g
Cherries - 300g
Raisins - 250g
Sultanas - 150g
Dates-150g
Candied Peel- 200g
Cardamom Powder- ½ Tsp
Cinnamon Powder - 1 Tsp
Grated Fresh Nutmeg - 1 Tsp
Clove Powder - ½ Tsp
Semolina - 500g
Unsalted Butter -250g
White Granulated Sugar -500g
Egg -15
Brandy - 500ml
Rose Water -2tbsp
Honey -250ml
Almond Essence -2tbsp
Vanilla Essence-2 Tbsp
Plum Jam- 250g
Maple Syrup- 2 Tbsp
INSTRUCTIONS
Make small pieces from the dates by de-seeding them and chopping them up. Also, chop the pumpkin preserve, chow chow, candied peel, cashews, and ginger preserve.
In a large bowl, combine all the ingredients. Stir it well.
Keep it in a cool, dry place overnight in large jars or containers.
In a pan, roast semolina until it becomes slightly grainy and golden brown.
Now mix the butter and sugar until it becomes fluffy.
Beat the egg white until it becomes a soft peak.
Then, mix egg yolks with this butter and sugar combination. Stir until it becomes creamy.
Combine the marinade ingredients, buttercream, egg white, and roasted semolina in a large bowl.
After that, prepare your oven by preheating 300F and set a large baking tray with parchment paper and brush butter in the parchment.
Then, bake your cake for 4 hours.
Then remove the cake from the oven and keep it aside to cool your cake and enjoy your cake.
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Recipe writer for Cuisinetutor.com
Khushi Hossain
I'm Khushi Hossain, a passionate cook and recipe developer who loves experimenting in the kitchen. As a food enthusiast, I enjoy exploring different cuisines and creating new dishes. I am sharing my love for cooking with others and inspiring them to try out new recipes.
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9 сен 2024
