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4.9 from 141 votes

Sri Lankan Love Cake

This Sri Lankan Love Cake recipe is brought to you by Chef Peter Kuruvita, an Australian-based award-winning Chef

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 10 servings
Course: Dessert
Cuisine: Sri Lankan

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

    Cup of Yum
  1. Preheat oven to 200°C (390° Fahrenheit)
  2. Place the semolina and butter in a tray.
  3. Place in an oven until the butter has melted.
  4. Meanwhile, whisk the egg yolks in a large bowl.
  5. Add the sugar and mix until combined.
  6. Stir in the crystallized pumpkin.
  7. Stir in the honey and cashews.
  8. Add the rosewater and stir to combine.
  9. Add the nutmeg and cinnamon and stir until the mixture is pale.
  10. In a clean dry bowl, beat the egg whites until soft peaks form.
  11. Fold the egg whites into the cake mixture.
  12. Stir in the lime zest.
  13. Add the semolina-butter mixture to the cake mixture.
  14. Pour into a tray lined with baking paper.
  15. Bake in preheated oven for 1 hour or until firm to touch.
  16. Remove from oven and set aside to cool slightly.
  17. Dust with icing sugar and cut into slices to serve.

Notes