Sri Lankan Love Cake
User Reviews
4.9
141 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
10 servings
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Course
Dessert
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Cuisine
Sri Lankan
Sri Lankan Love Cake
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This Sri Lankan Love Cake recipe is brought to you by Chef Peter Kuruvita, an Australian-based award-winning Chef
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Ingredients
- 300 grams semolina lightly toasted
- 125 grams butter
- 10 eggs separated
- 400 grams sugar
- 1/4 cup crystallized pumpkin available at Sri Lankan grocers
- 80 grams honey
- 185 grams cashews crushed
- 40 milliliters rosewater
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2-3 lime zest only
- icing sugar
Instructions
- Preheat oven to 200°C (390° Fahrenheit)
- 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 crystallized 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.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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