Love cake (2)

Love cake (2)

By
From
The Complete Asian Cookbook
Serves
25
Photographer
Alan Benson

A very popular cake in Sri Lanka, though no one knows why it is called by this name. There are many recipes — some use butter while others do not; some insist that only egg yolks should be used and others include egg whites as well. This is my favourite version.

Ingredients

Quantity Ingredient
7 eggs, separated
500g caster sugar
250g coarse semolina
375g raw cashews, finely chopped
2 tablespoons rosewater
2 tablespoons honey
1/2 teaspoon lemon zest, finely grated
1/2 teaspoon ground mace or freshly grated nutmeg
1/2 teaspoon ground cardamom
1/2 tablespoon natural almond extract, (optional)

Method

  1. Preheat the oven to 150ºC. Lightly grease a 20 cm square cake tin and line with two layers of baking paper. Brush the paper with melted butter.
  2. Beat together the egg yolks and caster sugar until light and creamy. Stir in the semolina, cashews, rosewater, honey, lemon zest, spices and almond extract, if using.
  3. Beat the egg whites in a separate bowl until stiff peaks form. Fold into the cake batter then pour into the prepared tin. Bake for about 1 hour, or until the cake is golden on top and feels firm to the touch. If the cake starts to brown too quickly, cover the top with foil. Remove from the oven and leave in the tin to get quite cold before cutting. Do not attempt to turn out this cake — instead, cut into small squares and lift each one separately onto a serving plate.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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