Jaggery cake | හකුරු කේක් | Sri Lankan Jaggery cake | Jaggery cake recipe

Jaggery cake also known as Hakuru cake, is usually made during Christmas and New Year. There are other variations for this cake. Today I am going to share my recipe with you.

This cake is made with semolina, jaggery, coconut milk, cashew nuts and more.

Jaggery can be purchased from Sri Lankan shops. If you can’t find this, panela (chancaca, piloncillo) or even brown sugar will work. However the taste of the cake will be slightly different.

The spice mix contains equal parts of cinnamon, nutmeg and cloves. You can add equal parts of these spices into a motor and pestle and pound it just before you make this cake.

The weight of this cake is around 2.7kg.

Cake tin: https://amzn.to/4evbMNj

Ingredients
- 500g semolina (1.1 lb)
- 250g butter (0.55 lb)
- 500g jaggery (1.1 lb)
- 200ml coconut milk (6.8 oz)
- 6 eggs (separated)
- 250g sugar (0.55 lb)
- 250g cashews, roughly chopped (0.55 lb)
- 1 teaspoon mixed spice
- 2 teaspoons vanilla essence
- 1 teaspoon rose water


Method
- Prepare the cake tray/tin.
Cake tray size: 20cm x 20cm x 5cm
Line the baking tray with 4 layers of paper. Then line 2 baking papers/sheets as shown on video. This will stop the bottom turning too dark.
- Preheat the oven to 150°C /300°F.
- Add semolina into a pan and roast it over low heat for about 5 minutes, stirring occasionally.
- Add butter into a bowl and add roasted semolina. Mix until the butter melts. Set aside.
- Grate jaggery (you can also shave the jaggery or crush into a fine crumb). Add grated jaggery into a bowl. Now add coconut milk. Stir and dissolve in coconut milk. Set aside.
- Separate the eggs and add egg whites to a bowl. Whisk egg whites until soft peaks form. Set aside.
- Add egg yolks into a large bowl (all the ingredients will be gradually added and mixed in this bowl). Add sugar. Beat until it becomes creamy and pale in colour.

From this point use a wooden spoon to mix the ingredients.
- Add jaggery and coconut mixture prepared earlier and give it a good mix.
- Add semolina and butter mixture followed by chopped cashews, spice mix, vanilla essence and rose water. Mix well.
- Add whisked egg whites in batches. Fold in the egg whites.
- Pour the cake mixture into the lined cake tin.
- Bake the cake at 150°C /300°F for 1 - 1 ½ hours until a toothpick inserted comes out moist and clean (Time will vary from oven and the size of the cake tin that you use).
- Allow the cake to cool completely before cutting.
Enjoy !!!

#jaggerycake #cake #srilankanfoodrecipes

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