Love cake ~ Pride Blog Hop:
Nothing says “I Love You” quite like a homemade cake; and if it’s even a Love Cake, what can possibly go wrong?
This recipe is from Sri Lanka; I’m planning to make it for our 10th anniversary next weekend so I thought I’d share it on the occasion of the Pride Blog Hop. Love is Love, after all, and cake is cake. 😉
Sri Lankan Love Cake
- 300 g semolina, lightly toasted
- 125 g butter
- 10 eggs, separated
- 400 g caster sugar
- 80 g honey
- 185 g unsalted cashews, crushed
- 2 tbsp rosewater
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2-3 limes, zested
- icing sugar, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
The recipe uses Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All eggs are 55-60 g, unless specified.
Preheat oven to 200°C/390°F
Place the semolina and butter in a tray. Place in oven until the butter has melted.
Meanwhile, whisk the egg yolks in a large bowl. Add the sugar and mix until combined. Stir in the honey and cashews. Add the rosewater and stir to combine. Add the nutmeg and cinnamon and stir until the mixture is pale.
In a clean, dry bowl, beat the egg whites until soft peaks form. Fold the egg whites into the cake mixture. Stir in the lime zest.
Add the semolina-butter mixture to the cake mixture. Pour into a tray lined with baking paper. Bake in preheated oven for 1 hour or until firm to touch. Remove from oven and set aside to cool slightly. Dust with icing sugar and cut into slices to serve.
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