Sri Lankan Love Cake

by | Jul 29, 2021 | Baking, Recipes

Sri Lankan Love Cake

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Sri Lankan Love cake is a traditional semolina cake that is served on special occasions – often for birthdays, weddings or at Christmas time. It is usually made for loved ones and is said to be called a Love Cake as it was baked to win the hearts of suitors. It is believed to have been introduced by the Portuguese in the 16th Century, but has evolved into a very unique and delicious cake unique to Sri Lanka.

The cake is nutty and fragrant – full of spice. There are soo many different versions for Love Cake, some use ground cashews, some use chopped, some roast the semolina and some don’t. Some even add pumpkin or fruit. No matter what the recipe, I am told they should be super moist and soft with a beautiful outside crust of the semolina.

 

 

This Sri Lankan Love Cake Recipe is courtesy of Angela Pulbrook Flynn (Elise Pullbrook’s (MasterChef) Aunty.  You can follow her on Instagram – @inneraunty

Sri Lankan Love Cake
Sri Lankan Love Cake
Sri Lankan Love Cake
Sri Lankan Love Cake

Sri Lankan Love Cake

Sri Lankan Love cake is a traditional semolina cake that is served on special occasions – often for brithdays, weddings or at Christmas time. This Sri Lankan Love Cake Recipe is courtesy of Angela Pulbrook Flynn (Elise Pullbrook’s (from MasterChef) Aunty.
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Cakes
Cuisine: Sri Lankan
Keyword: baking, cake, rosewater, semolina
Servings: 8 people
Calories: 709kcal

Ingredients

  • 6 eggs separated
  • 500 g brown sugar
  • 125 g soft butter
  • 250 g semolina
  • Juice and zest of 1 lime
  • 175 g cashews chopped
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tbsp ground ginger
  • 1 tsp ground cardamon
  • 1 tsp fine salt
  • ½ cup honey
  • 45 ml rose water
  • Icing sugar for dusting

Instructions

  • Preheat your Oven to 160 degrees Celsius
  • In the bowl of a stand mixer fitted with paddle attachment beat the egg yolks until pale.
  • Add the brown sugar and mix well.
  • Add the softened butter and beat until soft and fluffy.
  • Add semolina, lemon juice, lemon zest, spices, honey and rose water and mix well.
  • Remove the bowl from the stand mixer and stir through the cashews with a wooden spoon.
  • In a separate bowl, whip up the egg whites to soft peaks. Gently fold through egg whites in three batches into your cake batter.
  • Pour into a lined square cake tin or small brownie tray.
  • Bake for 10-15mins until browned on top.

Notes

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Disclaimer - Nutritional information is provided as a guide only

Nutrition

Calories: 709kcal | Carbohydrates: 111g | Protein: 13g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 471mg | Potassium: 374mg | Fiber: 3g | Sugar: 80g | Vitamin A: 576IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 4mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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