These yummy little cakes, native to Sri Lanka and the state of Goa in India can be eaten on their own or with whipped cream and fresh fruit. Best slightly warm. This recipe has been adapted from Samatha Seneviratne’s recipe from The Immigrant Cookbook. The Immigrant Cookbook.
makes 10 muffins
- Preheat the oven to 325F. Line 10 muffin pans with paper. Melt the butter in a pan on medium heat. Add the semolina, flour, cinnamon & cardamom and roast until golden brown in color, stirring constantly (a slight aroma of the spices and toasting flour will emanate). Remove and cool slightly.
- In the bowl of a stand mixer using the whip attachment, whip the 6 egg yolks (reserve 4 of the whites) on high speed until pale and thick (around 3-4 minutes). Add the sugar, honey, rose, kevra water & camphor essence. Beat in the cooled flour mixture and fold in the orange zest, salt & cashews.
- With clean beaters, whip the 4 egg whites on medium they are firm with soft peaks. Gently fold in a quarter of the mixture then fold in the rest in small increments until mixed through. Pour the mixture into the muffin pans and bake for 15-18 minutes or until toothpick inserted comes out clean.
ideas / variations
- Serve this cake with whipped cream tinted with beet juice.
- Serve it with ice cream or a chocolate ganache.