The East Indian Community

FRUIT CAKE

Ingredients

10 eggs                350 gms. Fine sugar

500 gms. Butter        200 gms. Sojee

100 gms. Maida        2 tsps. Baking powder

250 gms. Plums-cut        2 tsps. Vanilla essence

50 gms Ginger preserve    ½ tsp. Nutmeg powder

150 gms. Mixed preserve-cut

2 tsp. Caramel Colour (optional)

250gms. Cashew nuts/almonds - cut fine

Method:

Mix butter and sugar; add the beaten yolks, sojee and lastly whites of eggs beaten to a stiff froth and keep the same overnight. In the morning mix maida with baking powder. Add the dry fruits to the maida and gently fold into the mixture. Line two cake tins with butter paper. Put in the mixture and bake till done.

CUCUMBER CAKE

Ingredients:

1 Cucumber (large ripe cucumber)

200 gms Sojee

¼ kg jaggery

1 small coconut (grated)

6-7 Cardamoms crushed

Method:

Grate the cucumber mix all the above ingredients. Keep aside for 4/5 hour and bake till done.

BOLE DE MARIE

Ingredients:

1 large coconut        ¼ kg sugar

4 eggs                1 cup wheat flour

1 tbsp Rose water        2 tbsp ghee/butter

Few pistachios, almonds & plums

Method:

Blend sugar with yolks, add flour, ghee/butter and ground coconut. Whisk the egg whites and add with the rose water. Keep overnight to rise. Next morning apply ghee to the thalies (shallow baking trays). Fill in the mixture and sprinkle dry fruits on top. Bake in a moderately heated oven.