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Self-raising flour - 100 gms
Salt -  pinch
Butter - 100 gms
Castor Sugar - 100 gms
Eggs - 2 (lightly beaten)
Walnuts - 100 gms

For the filling and covering:
Granulated sugar - 450 gms
Cold water- 115 ml
Egg whites - 2 (stiffly whisked)


  • Chop the walnuts reserving 7 halves for the top.
  • Sieve flour and salt.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time. Fold in dry ingredients with metal spoon.
  • Add chopped walnuts.
  • Divide mixture equally between 2 well greased 6-7" sandwich tins.
  • Bake in the centre of a moderate oven for 25-30 minutes. Turn out and and cool on a wire tray.
  • Dissolve sugar in the water, stirring continuously, and then allow to boil, without stirring.
  • Keep the mixture boiling until a teaspoonful dropped into cold water forms a soft ball.
  • Pour the syrup on to the stiffly whisked egg white.
  • Whisk until mixture is thick and will coat the back of a wooden spoon.
  • Quickly spread a layer in the centre of the cake and sandwich together.
  • Pour the remaining over the top and sides swirling decoratively.

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Dondakaya Masala (Gherkins Masala) curry

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

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.