Authentic Sri Lankan Love Cake
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Sri Lankan Love Cake is a confection believed to be influenced by the Portuguese, as Puhul Dosi (Pumpkin Preserve) is a fruit originating from Portugal.
The origin story of Love Cake is a result of Sri Lankan women trying to win the hearts of Portuguese men hence the name ‘Love Cake’, because just like love, the cake is sweet, delicious, and highly addictive, with an intoxicating fragrance from the rose water and almond extract.
Makes 2kg
Sri Lankan Love Cake is a confection believed to be influenced by the Portuguese, as Puhul Dosi (Pumpkin Preserve) is a fruit originating from Portugal.
The origin story of Love Cake is a result of Sri Lankan women trying to win the hearts of Portuguese men hence the name ‘Love Cake’, because just like love, the cake is sweet, delicious, and highly addictive, with an intoxicating fragrance from the rose water and almond extract.
Makes 8.5kg
45 mins.
Preparation
1 hr.
Baking
5 mins.
Resting
Love Cake Ingredients
- 500g puhul dosi (pumpkin perserve/ melon candy)
- 500g cashews- chopped
- 340g coarse semolina- roasted
- 340g unsalted butter
- 5 egg yolks
- 220g caster sugar
- 3 egg whites
- 125ml milk
- 15ml rose water
- 2 tbsp honey or golden syrup
- 2 tsp. almond extract
Extras
Utensils
- Food Processor
- Large Mixing Bowls
- Electric whisk
- Food Processor
- Baking Spatula
- Baking Trays
- Caking Tester Skewer
Instructions
1.
- 500g puhul dosi (pumpkin perserve/melon candy)
- 500g cashews- chopped
Finely dice the cashews and pumpkin perserve and add them to two separate bowls and set them aside.
2.
- 340g semolina
Raost the semolina in a non-stick pan over medium heat for approximately 10-15 minutes.
*Do not let the semolina get burnt.
3.
- 340g unsalted butter
Add the semolina into a mixing bowl and let it cool.
Add the unsalted butter and mix together with the semolina.
4.
- 5 egg yolks
- 220g caster sugar
Using a stand-mixer whisk together the sugar and egg yolks until pale and creamy and the sugar is dissolved.
5.
- 500g chopped cashews
- 500g chopped pumkin perserve
- semolina and butter mixture
Alternatively add spoonfuls of the pumpkin preserve, chopped cashews and the semolina mixture to the egg mixture and mix to combine well.
6.
- 15ml rose water
- 2 tbsp. honey or golden syrup
- 2 tsp. almond extract
- 125ml milk
7.
- 3 egg whites
Beat the egg whites until stiff.
Fold the egg whites into the cake mixture.
8.
Preheat the oven 120°C / 100 Fan oven.
Line 2 baking cake tins with parchment paper.
*Used 1 rectangular baking tins (size: 13x9x2 inches).
Size of the baking cake tin used- depends on the number of cake pieces and cake size.
9.
Divide the cake mixture equally into the prepared cake tins.
10.
Bake the cake for 1hr, till the cake is golden brown (or insert a cake tester skewer into the middle of the cake and it comes out clean). Take the cake out of the oven and place it on top of a cooling rack.
*If the skewer comes a little wet, switch off the ovwn and leave the cake in the oven for about 10 minutes; insert the cake skewer and if it comes out clean, then take the cake out of the oven.
11.
Carefully remove the cake from the baking tray and place in a clean tray and allow the cake the cool.
Cut the cake into desired pieces and enjoy.
12.
Store the cake in an airtight container in a cool and dry place and can be kept for up to about 4 weeks.
Have you tried this recipe?
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