1. 1/2 lb rulang 2. 11/2 lbs soft sugar 3. 1/4 lb butter 4. 12 eggs 5. 1 wine glass rosewater 6. 1/2 grated nutmeg 7. 200 cadjunuts 8. 4 tsp vanilla 9. 1 tbs grated lemon rind 10. 1/2 tsp almond essence Method Beat the yolks of eggs and sugar till it risses in bubbles. Mix rulang after it has been sligtly roasted with the butter and add it to eggs and sugar. Pound cadjunuts and add rosewater and nutmeg to it. Add all to the mixture with part of the white of eggs stiffly beaten. Add vanilla, lemon rind, almond essence. Bake at once.
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