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DUNDEE CAKE

Ingredients:
Butter - 200 gms
Castor sugar -200 gms
Eggs - 5
Self raising flour - 200 gms
Grated nutmeg - 1/2 tsp
Mixed currants and sultanas - 250 gms
Glace cherries - 50 gms (chopped)
Mixed candied peel - 50 gms
Split blanched almonds - 50 gms

Method:

  • Cream the butter and sugar until light ad fluffy, and add the eggs one at a time with a sprinkling of  flour to prevent the mixture curdling.
  • Beat well after each addition.
  • Stir in most of the flour, the nutmeg, the ground almonds, and lastly the fruit dusted with the rest of the flour.
  • Mix well.
  • Turn into a buttered  and lined 10" cake tin.
  • Smooth top and arrange the blanched split almonds on it.
  • Bake in a warm oven for 2 1/2 hours.


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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.