Although making a love cake can be laborious, Williams explained that organization is key. During the festive season, he manually chops 10-15kg of cashews, which he describes as “the most difficult task”. “There are no shortcuts,” she says, “but you can use a cake mixer to mix leftover sugar and eggs so you don’t have to beat by hand.” Although perfecting this Sri Lankan delicacy takes time, it becomes much easier “once you get the right flavor profile and texture,” Williams adds.
As I learn about the long-held cake-making traditions that are firmly rooted in the heritage of the Sri Lankan Burghers and welcomed by all Sri Lankans, I now know that the beautifully textured, exquisitely delicious love cake of my childhood represents goodwill, love and comfort. Last time at my own wedding, it was cooked by my Tamil aunt and wrapped in gold foil, one for each guest to take home.
Sri Lankan Love Cake Recipe
by Dhayanie Williams
20-24 people
Contents:
180 g semolina
245 g softened butter
11 large egg yolks
365 g powdered sugar
490 g cashew nuts, coarsely chopped
245 g pumpkin jam/candied melon, chopped
1/2 teaspoon ground coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 teaspoon almond extract
2 teaspoons vanilla extract
2 teaspoons of rose water
1 tablespoon honey or golden syrup
20ml brandy
1 lemon zest
4 large egg whites
Method:
Step 1
Lightly fry the semolina in a dry pan over medium heat (about 3-4 minutes). Place the roasted warm semolina and soft butter in a bowl and stir with a spatula until the butter melts and is absorbed into the semolina. Set aside until needed.
Step 2
In a mixing bowl, whisk the egg yolks and sugar until a fluffy and light-colored cream forms.
Step 3
When the egg and sugar mixture is ready, add the semolina and butter mixture to the eggs and mix well using a spatula. Then add chopped cashews and follow the same process. Add the chopped candied melon and mix well until everything is well mixed. The mixture will be very sticky and thick at this stage.
Step 4
Mix ground nutmeg, cinnamon, cloves and cardamom. Add almond essence, vanilla extract, rose water, honey or golden syrup and brandy. Add lemon zest and mix well, set aside until needed.
Step 5
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the mixture, stirring carefully to keep the mixture airy.
Step 6
Preheat the oven to 150C (300F). Grease and coat a baking pan (8x8in or similar).* Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes or until the top is golden and a skewer inserted comes out clean. The cake should have a slightly chewy texture.
Step 7
Let the cake cool in the pan for at least 8 hours (do not place on a wire rack) before cutting into squares or diamonds. Store in an airtight container. It keeps well for several weeks and its flavor deepens over time.
Step 8
Serve a slice of Sri Lankan love cake with a cup of tea or coffee.
Notes
*When laying greaseproof paper on the cake tray, be sure to lay greaseproof paper on top of it, so you can easily remove it after the cake has cooled.
Sri Lankan Love Cake Recipe