Love cake recipe

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Created by Peter Kuruvita

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Cuisine: Sri Lankan

Peter prepares the classic Sri Lankan dessert best enjoyed with tea – love cake.

To make a gluten-free version of this cake, substitute semolina with corn or rice semolina.

Ingredients

300g semolina, lightly toasted
125g butter
10 eggs, separated
400g sugar
¼ cup grated crystallised pumpkin (available at Sri Lankan grocers)
80g honey
185g cashews, crushed
40ml rosewater
¼ tsp nutmeg
¼ tsp cinnamon
Zest of 2-3 limes
Icing sugar, to serve

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Preparation

Preheat oven to 200°C.

Place the semolina and butter in a tray. Place in an oven until the butter has melted.

Meanwhile, whisk the egg yolks in a large bowl. Add the sugar and mix until combined. Stir in the crystallised pumpkin. Stir in the honey and cashews. Add the rosewater and stir to combine. Add the nutmeg and cinnamon and stir until the mixture is pale.

In a clean dry bowl, beat the egg whites until soft peaks form. Fold the egg whites into the cake mixture. Stir in the lime zest.

Add the semolina-butter mixture to the cake mixture. Pour into a tray lined with baking paper. Bake in preheated oven for 1 hour or until firm to touch. Remove from oven and set aside to cool slightly. Dust with icing sugar and cut into slices to serve.

If you enjoyed this Love cake recipe then browse more Sri Lankan recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.

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