Love Cake

This Sri Lankan love cake inspired by Portuguese colonial influence is made without flour or any baking agents. This semolina based flavourful cake is filled with spices and cashews, perfect to serve as dessert or tea time snack. 

3/4 cup unsalted butter 

1 and 1/2 cups coarse semolina

6 eggs, egg yolks and whites separated

1 1/3 cup sugar

1/4 cup honey

2 tbsp rose water

3/4 tsp almond extract if you have

2 tsp ground cinnamon

1 1/2 tsp freshly ground cardamom

1/2 tsp ground nutmeg

1 tsp lemon zest from one lemon

3/4 tsp salt

3/4 cup finely chopped raw cashews

Line a 9" square pan with parchment paper with a 2" overhang and butter it. 

In a largest skillet, over medium heat melt the butter and add the semolina and cook stirring until it is lightly toasted for about 2 to 3 minutes. Let this mixture cool to room temperature on a large plate. 

Beat the egg yolks with the sugar until the mixture is pale and thick. Beat in the honey, rose water, almond extract, nutmeg, cinnamon, cardamom, lemon zest, and salt. Beat in the cooled semolina mixture and fold in the cashews.

In a bowl with clean beaters, whip the egg whites until medium stiff but not dry peaks. Stir in quarter of the egg whites into the semolina mixture, then fold in the remaining egg whites into the batter. Pour the batter into the prepared pan and bake at 300F until the top is golden brown. It will take about 45 to 50 minutes. Insert a toothpick in the center and if it comes out with moist crumbs attached, let the cake cool in the pan. Transfer the cake to a cutting board when it cools and cut into diamonds. Store the cake in an airtight container at room temperature for up to 3 days.   

Recipe adapted from the sugar and spice cookbook. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2020 unless mentioned. Please Ask First