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Cake flour - 2 1/4 cup
Granulated sugar - 1 1/2 cup
Baking powder - 4 tsp
Salt - 1 tsp
Shortening - 1/2 cup
Milk - 1 cup
Vanilla extract - 1 tsp
Eggs - 2
Currant jelly - 2 cups (room temperature)
Chopped almonds - 2 cups


  • Combine flour, sugar, baking powder and salt. 
  • Add shortening, 3/4 cup milk and vanilla. Beat on low speed 2 minutes. Add eggs and remaining milk. Beat 2 minutes. 
  • Grease and flour 3 cake pans. Divide batter evenly among pans. Bake in 350 F oven 20 minutes or until done. Remove from pans; cool.
  • Whip jelly until spreadable. Spread between layers; stack layers. Cover sides of cake with in coat of jelly; Cover sides with 1 cup almonds before jelly sets. 
  • Pour remaining jelly on top of cake; cover top evenly. Spread remaining almonds around edge of cake and in circular design in centre of cake, as illustrated. Let jelly set before serving.
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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.