Recipe - Bibikkan (Coconut Cake)

225 g Jaggery
225 g Coconut
50 g Semolina
100 g Dates
One half teaspoon Fennel
1 Cardamom
50 g Winter melon preserve
25 g Ginger preserve
25 g Candied peel
50 g Cashewnuts
One fourth teaspoon Salt
One half teaspoon Baking powder
One fourth teaspoon Cinnamon powder
1 Egg

Grate the jaggery and coconut, dry roast the semolina and stone and chop
the dates. Roast and crush the fennel and crush the cardamom. chop the
winter melon preserve, the ginger preserve, the candied peel and the
cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut
and cook for 23 minutes. cool the mixture and then stir in the semolina,
dates, fennel, cardamom, winter melon preserve, ginger preserve, candied
peel, cashewnuts, salt, baking powder and cinnamon. Separate the egg and
beat the white and yolk separately. Fold into the cake mixture and pour
into a buttered baking tray. Bake in a moderate oven (160øC: Gas Mark 3 )
for 1 One half hours. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 BIANCO MANGIARE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini