Sri Lankan Love Cake
food processor, nonstick pan (large), stand mixer with whisk, electric whisk, 2 baking tins, baking parchment
- food processor
Finely dice the cashews and the pumpkin preserve (Puhul Dosi) and set them aside.
- 17 g semolina
- nonstick pan (large)
Roast the semolina in a non-stick pan over medium heat for approximately 10 minutes.
- 10 g unsalted butter
Add the butter to the roasted semonlina and mix together, until the butter is combined well.
- ⅓ egg yolks
- 7 g caster sugar
- stand mixer with whisk
Beat sugar with egg yolks until creamy and the sugar is dissolved.
- 14 g cashew nuts
- ⅛ kg pumpkin preserve
- 1 ml milk
On low speed, alternatively add spoonfuls of the pumpkin perserve, chopped cashew nuts,the semonlina mixture and milk to the egg yolk mixture.
- 1¾ ml rose water
- ⅝ ml almond extract
- 1¾ ml honey
Add rose water, almond extract and honey into the cake mixture and mix well.
- ⅛ egg whites
- electric whisk
Beat the egg whites, until stiff.
Fold in the egg whites into the cake mixture.
Preheat the oven to 170°C (150 fan).
- baking tin
- baking parchment
Line 2 rectangular baking tins (size: 13 x 9 x 2 inches) with baking parchment. *I used 2 rectangular tins- you can use whichever sized baking tins you have.
- baking tin
Bake the cake for 30-45 minutes, till the cake is golden brown (or insert a toothpick and see the middle of the cake is cooked). *I used two rectangular baking tin- the number of cake pieces dependent on the baking tin used.
Remove the cake from the baking tray and place on a clean board and cut the cake into desired sizes,