Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Teaspoon | Baking Powder | |
| Half | Ounce | Brandy | If available |
| 200 | Grammes | Butter | |
| 1 | Tablespoon | Cardamom Powder | |
| 10 | Medium | Eggs | |
| 250 | Grammes | Flour, Gram /Chana Ata | |
| 5c | Grammes | Ginger Preserve | If available |
| 3 | Tablespoon | Milk | |
| 50 | Grammes | Plums | Large` |
| 100 | Grammes | Rava/Soji/"Semolina" | |
| 1` | Tablespoon | Rose Water | |
| 500 | Grammes | Sugar |
Method
Clean and cut all plums, almonds etc. into small bits. Wipe then dip in dry flour and remove. Cream butter and sugar. Beat the whites and yolks of eggs, well, separately. Add the beaten yolks to the butter and sugar cream. Mix soji and flour little by little to this mixture. Then add beaten whites, little at a time and mix well. Now add plums, almonds etc. Add also juice of half lime. Line the tin with buttered paper, pour into it the cake mixture to three quarter of the tin. Bake in a steady oven.
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