Sri Lankan Love Cake
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
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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