How to make
Put the sugar and cardamom grains in a blender, turn it on at maximum speed, in order to blend them into a fine powder. Put the cashews in the blender along with the sugar and blend for a few seconds on medium speed. The nuts should be grinded into small pieces.
Beat the butter along with the fragrant cashew powdered sugar and when a fluffy cream is obtained, add the eggs one by one, while beating at all times.
Pour the yogurt and then the flour sifted with the baking powder. Beat until a homogeneous mixture is obtained.
Preheat the oven to 340°F (170 degrees) without a fan. Prepare a cake tin with a detachable bottom - 8.7″ (22 cm) in diameter and grease and flour the walls and bottom of it. You can also cover it with baking paper.
Pour the cake mixture into the cake tin, flatten it and place it in the preheated oven. Bake for 55 minutes or until it is fully baked.
Remove the finished cake from the cake tin and before detaching the bottom, run a knife along the walls. Before doing this, it is best to wait 3-4 minutes for it to cool. Then leave it to cool completely on a wire rack.
In a small cookware over medium heat, heat the water, sugar, freshly squeezed lime juice and grated lime peel. Boil the syrup for 5 minutes, then pour the syrup over the Sri Lankan Cake.
Wait for the syrup to be absorbed well and for the cake to cool and serve it. Uniquely fragrant and delicious! This fragrant syrup cake will enchant your senses.
Enjoy!
