Indian Celebration Cake
ready in 2 h. 45 min.
- ½ cup
- 0.333 cup
- ¾ cup
butter (for greasing)
- 2 tablespoons
- ⅗ cup
- 1 tablespoon
- 1 cup
softened butter (scant)
- ½ cup
- 2 teaspoons
lemon zest (grated)
- 1 ¼ cups
- 2 ¾ cups
Heat the oven to 170°C (150°C in a fan oven) 350°F, gas 4.
Boil 100 g/1/2 cup sugar in 100ml/3 fl oz water and in 10 minutes reduce to a syrup. Add the pistachios and slivered almonds to the syrup until they soften.
Greased a cake tin with butter and sprinkle 2 tbsp ground almonds in the bottom.
Separate the egg and beat the white until it forms stiff peaks. While beating gradually add the remaining sugar. Cover and chill.
Dissolve the saffron in the rum and mix the butter with the egg yolk and the icing sugar until a thick, light cream forms. Add the saffron-rum mixture and the lemon zest to the cream. Stir for a few more minutes until the cream is shiny and stiff.
Stir in the ground almonds and desiccated coconut and the egg white. Drain the softened nuts and carefully stir into the dough.
Pour the mixture into the cake tin and bake in the middle of the hot oven for approx. 90 minutes.
Loosen the cake from the tin and let cool on a wire rack.
To make the glaze, mix the icing sugar with the milk and 3-4 drops of food colouring. Spread the cake generously with the glaze and decorate with silver foil. Allow to rest for 1 day before serving.