Sri Lankan Love Cake
This light Sri Lankan Love cake recipe features a heady mix of cardamom, cinnamon, honey, nutmeg, rosewater and cashews. Semolina grains softened in butter, and chopped cashews add a little texture. All these ingredients create a fluffy, rich, squidgy cake packed with exotic flavour.
This light Sri Lankan Love cake recipe features a heady mix of cardamom, cinnamon, honey, nutmeg, rosewater and cashews. Semolina grains softened in butter, and chopped cashews add a little texture. All these ingredients create a fluffy, rich, squidgy cake packed with exotic flavour. Your kitchen will fill with intoxicating scents from your oven, with hints of Turkish delight, warm cinnamon, and meringue. When your cute neighbours arrive on your doorstep asking what you’re cooking, you can bat your eyelashes and say “Love Cake”.
SRI LANKAN LOVE CAKE
Makes: a 21cm square cake, serves at least 12
Difficulty: Easy
EQUIPMENT:
21cm Square cake tin (8 in)
Large baking tray
Electric mixer/stand mixer
INGREDIENTS:
250g Semolina
125g Unsalted Butter, softened room temperature
10 Eggs, with yolks and whites separated
500g Caster Sugar
185g Cashew Nuts, chopped finely
2 tablespoons Rosewater
2 tablespoons Honey
1/4 teaspoon ground Nutmeg
1/4 teaspoon Lemon Rind, finely grated
1/2 teaspoon ground Cardamom
1/4 teaspoon ground Cinnamon
Icing Sugar to dust
METHOD:
Preheat the oven to 150 degrees Celsius (130 fan-forced; 300F). Set the kitchen timer for 50 minutes. Line the bottom of the tin with baking paper and grease the sides with non-stick spray.
Spread the semolina over the baking tray and heat in the oven for 5 minutes.
Transfer the semolina to a medium bowl and stir in the soft butter.
In the bowl of an electric mixer add the egg yolks and caster sugar. Use the whisk attachment on medium speed to whisk together until light and creamy. Gently pour in the semolina mix. Use the paddle attachment to beat it all together. Stir in the cashew nuts, rosewater, honey, nutmeg, lemon rind, cardamom and cinnamon. Transfer the mixture to a large bowl.
Add the egg whites to the clean and dry bowl of an electric mixer. Use the whisk attachment on low speed to beat them together until they form soft peaks. Gradually build up the speed to medium while whisking the eggs.
Use a spatula to gently fold the egg whites into the cake batter.
Check the oven has reached the correct temperature. Place the cake on the middle rack of the oven. The cake is ready when the top becomes golden brown and the middle of the cake isn’t jiggly. A skewer test won’t work with the cake as it’s too sticky. If the cake isn’t done after 50 minutes, add another 5 to the timer and check again until the cake is ready.
Remove cake from the oven. Allow it to cool fully in the tin. Do not attempt to flip it out onto a wire rack. When cooled cut squares of cake from the tin and dust the tops with a little icing sugar.
BAKING TIPS:
- Cake will keep at room temperature in an airtight container for up to 3 days.
Ingredients
pieces- 250 g Semolina
- 125 g Unsalted Butter softened to room temperature
- 10 Eggs separate yolks and whites
- 500 g Caster Sugar
- 185 g Cashew Nuts finely chopped
- 2 tablespoons Rosewater
- 2 tablespoons Honey
- 1/4 teaspoon ground Nutmeg
- 1/4 teaspoon Lemon Zest finely grated
- 1/2 teaspoon ground Cardamom
- 1/4 teaspoon ground Cinnamon
- Icing Sugar to dust on top
Instructions
- Preheat the oven to 150 degrees Celsius (130 fan-forced; 300F). Line the bottom of a 20cm (8in) square baking tin with baking paper and grease the sides with non-stick spray.
- Spread the semolina over a baking tray and heat in the oven for 5 minutes, then transfer the semolina to a medium bowl and stir in the soft butter.
- In the bowl of an electric mixer add the egg yolks and caster sugar. Use the whisk attachment on medium speed to whisk together until light and creamy. Gently pour in the semolina mix. Use the paddle attachment to beat it all together. Stir in the cashew nuts, rosewater, honey, nutmeg, lemon rind, cardamom and cinnamon. Transfer the mixture to a large bowl.
- Add the egg whites to the clean and dry bowl of an electric mixer. Use the whisk attachment on low speed to beat them together until they form soft peaks. Gradually build up the speed to medium while whisking the eggs.
- Use a spatula to gently fold the egg whites into the cake batter.
- Check the oven has reached the correct temperature. Place the cake on the middle rack of the oven and bake for 50 minutes approximately. The cake is ready when the top becomes golden brown and the middle of the cake isn’t jiggly. A skewer test won’t work with the cake as it’s too sticky. If the cake isn’t done after 50 minutes, check again after 5 minutes.
- Remove cake from the oven. Allow it to cool fully in the tin. Do not attempt to flip it out onto a wire rack. When cooled cut squares of cake from the tin and dust the tops with a little icing sugar.
Recipe Notes
- Cake will keep at room temperature in an airtight container for up to 3 days.
You might like our other cake recipes, especially our Orange and Cardamom Cake, Rosewater Pistachio Cake with Rosewater Syrup, and Rosewater Pistachio Cupcakes.
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