Sri Lankan Love Cake

Too few ratings

Difficulty

Medium 👍
45
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Pieces:-100+
700 g cashew nuts
1 kg pumpkin preserve
850 g semolina
500 g unsalted butter
16 egg yolks
350 g caster sugar
egg whites
90 ml rose water
30 ml almond extract
90 ml honey
50 ml milk

Utensils

  • food processor
  • nonstick pan (large)
  • stand mixer with whisk
  • electric whisk
  • 2 baking tins
  • baking parchment
  • Step 1/12

    • food processor

    Finely dice the cashews and the pumpkin preserve (Puhul Dosi) and set them aside.

  • Step 2/12

    Roast the semolina in a non-stick pan over medium heat for approximately 10 minutes.
    • 850 g semolina
    • nonstick pan (large)

    Roast the semolina in a non-stick pan over medium heat for approximately 10 minutes.

  • Step 3/12

    Add the butter to the roasted semonlina and mix together, until the butter is combined well.
    • 500 g unsalted butter

    Add the butter to the roasted semonlina and mix together, until the butter is combined well.

  • Step 4/12

    Beat sugar with egg yolks until creamy and the sugar is dissolved.
    • 16 egg yolks
    • 350 g caster sugar
    • stand mixer with whisk

    Beat sugar with egg yolks until creamy and the sugar is dissolved.

  • Step 5/12

    On low speed, alternatively add spoonfuls of the pumpkin perserve, chopped cashew nuts,the semonlina mixture and milk to the egg yolk mixture.
    • 700 g cashew nuts
    • 1 kg pumpkin preserve
    • 50 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.

  • Step 6/12

    • 90 ml rose water
    • 30 ml almond extract
    • 90 ml honey

    Add rose water, almond extract and honey into the cake mixture and mix well.

  • Step 7/12

    Beat the egg whites, until stiff.
    • egg whites
    • electric whisk

    Beat the egg whites, until stiff.

  • Step 8/12

    Fold in the egg whites into the cake mixture.

    Fold in the egg whites into the cake mixture.

  • Step 9/12

    Preheat the oven to 170°C (150 fan).

  • Step 10/12

    • 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.

  • Step 11/12

    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.
    • 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.

  • Step 12/12

    Remove the cake from the baking tray and place on a clean board and cut the cake into desired sizes,

    Remove the cake from the baking tray and place on a clean board and cut the cake into desired sizes,

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