- currants - 525 Grams
- kishmish - 240 garaam
- sabiibta - 240 garaam
- miro khudrad leh - 120 garaam
- Gorma - 180 Grams
- bur - 300 garaam
- cusbo - 1 qanjaruufo
- oo dhir udgoon u ah bocorka - 1/2 qaado shaah
- 1/2 qaado shinbir dhulka ah
- Gogosha dhulka - 1/2 qaado shaah
- subagga jilicsan - 300 garaam
- Sonkorta bunka - 300 garaam
- liin, dhoobo - 1/2 Jir
- ukunta waaweyn - 6 qaybood
- cognac - 3 st. qaadooyin (oo lagu daray cognac dheeraad ah ee waraabinta)
1. Ku buuxi foomka wax lagu dubo ee dibadda leh warqad ama wargeys laba lakab si aad u ilaaliso cake kaaga gubanaya. Ku dhaji labo lakab oo ah xawaashka ku yaal hoose ee caaryada. 2. Iska yaree qeybta qarkood. Isku dhaji miro nacnac leh. Isku qasbo kareemka saxanka, sultana, sabiibta, miraha la shiiday, geedka, burka, milixda, dhir udugga bocorka, qorfe iyo dhirta. 3. Waraaq gaar ah, garaaca subagga jilicsan iyo sonkorta bunni. Isku qas leh liin jilicsan oo jilicsan. 4. Ku dar ukunnada, hal mar, iyo qashin. 5. Isku dar kala badh isku dar ah iyo isku dar ah miro, qaso. Kadibna ku dar burka iyo miro kale. Iska ilaali calaamadda. Ugu dambeyn, ku dar cognac. 6. Ku daadi cajiinka caaryada. Qeybta dambe ee qaadada waxay xajisaa dabacasta waxayna ka dhigeysaa meel yar oo xariiqda ah - taasi waxay abuuri doontaa dusha si siman u codsiga kareemka inta lagu jiro dubista. Geli caaryada ku jirta xaashida dubista ee lagu rakibay hoose ee foornada, ku dheji xaashi laba dabaq ah. 7. Diyaarso in la kariyo ilaa 150 darajo oo foorno ah 4.5 saacadood, isku day inaadan furin albaabka foornada si aan macquul ahayn. Haddii mindhicirka la geliyo bartamaha cake-ka soo baxa nadiif, cake ayaa diyaar u ah. 8. U ogolow inuu keegku ku qaboojiyo foomka ilaa qiyaastii saacad, ka dibna gebi ahaanba ku qaboojiyo xarkaha. Iyada oo fargeeto ah, samee shabeelada dusha sare ee boorka iyo ku dar 2-3 qaado oo cognac ah. Haddii aad rabto, waxaad dufan kartaa keega kiriimka.
Adeegyada: 10