Sri Lankan Love Cake
Recipe by Miss Nasrin
Rich semolina, cashews, pumpkin preserve and a whisper of rose water and cardamom — the festive cake of our island.
- Prep
- 40 mins
- Bake
- 1 hr 15 mins
- Total
- 2 hrs 30 mins
- Yield
- One 23 cm square cake, about 30 pieces
- Level
- Intermediate
Want to bake this with an instructor beside you?
Browse workshopsInstructions
- 1
Line a 23 cm square tin with three layers of baking paper (love cake bakes long and low). Heat the oven to 150°C.
- 2
Warm the semolina in a dry pan until lightly fragrant, then stir in the butter and set aside to cool.
- 3
Beat the yolks and sugar until thick and very pale — about 10 minutes.
- 4
Add the semolina mixture, cashews, pumpkin preserve, honey, rose water, spices and lime zest; mix well.
Perfect your technique
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Why did my cake sink? 6 reasons and how to fix them - 5
Whisk the egg whites to stiff peaks and fold them through in two additions.
- 6
Bake 60–75 minutes until the top is deep golden. The centre should stay slightly moist — do not over-bake.
- 7
Cool completely in the tin, ideally overnight, before cutting into small squares.
