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Suggest a better descriptionSeparate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashewnuts, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashewnuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together. Put mixture into a greased cake tin and place in a moderate oven (170?C: Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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Serving Size: 1 Serving (6998g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 18563 | ||
Calories from Fat: 10692 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1188g | 1584 % | |
Saturated Fat 439.3g | 2196 % | |
Monounsaturated Fat 493.7g | ||
Polyunsanturated Fat 141.7g | ||
Cholesterol 17887.5mg | 5504 % | |
Sodium 8392.9mg | 289 % | |
Potassium 11655.7mg | 307 % | |
Total Carbohydrate 1362.7g | 401 % | |
Dietary Fiber 51.4g | 206 % | |
Sugars, other 1311.3g | ||
Protein 703.3g | 1005 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18563
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