Asian Fruitcake | Bibikkan | Sri Lankan Recipe Collab

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding flavor.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture with lower cost.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds well.

Line an 8x8 inch cake pan with parchment paper.

Sift together 1.25 cups of all-purpose flour and 2 teaspoons of baking powder, then set aside.

Toast 1 teaspoon of fennel seeds, 3 whole cloves, and a cinnamon stick in a dry pan until the fennel seeds brown, then grind them into a powder.

In a large skillet over medium heat, add 3 ounces of shaved jaggery and 1.5 cups of corn syrup, heating until the jaggery dissolves.

Add 3.5 cups of unsweetened shredded coconut and the zest of 1 orange to the jaggery mixture and stir together.

Add 0.5 teaspoons of kosher salt, 2 teaspoons of vanilla extract, 0.5 cups of raisins, 0.5 cups of finely chopped crystallized ginger, 1 cup of chopped cashews, and 1 cup of chopped dates to the mixture.

Mix in the toasted spices, then add 0.5 cups of semolina in two additions.

Turn off the heat and allow the mixture to cool for 10 minutes.

Combine the cooled mixture with the dry ingredients until well mixed.

Transfer the mixture to the parchment-lined pan and spread it into an even layer using clean wet hands.

Place in a preheated 325°F oven and bake for 50 minutes.

Remove from the oven and brush the surface with a couple tablespoons of maple syrup, then place 16 cashew halves on top.

Return to the oven for another 20 minutes.

Allow to cool to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens