Love Cake Recipe
A very popular cake in Sri Lanka, though no one knows why it is called love cake. There are many recipes, some using butter while others do not, some insisting that only egg yolks should be used and others including the egg whites as well.Ingredients : Oven temperature : 150oC (300oF); Baking time : about 1 hour
| 7 | Eggs, separated |
| 500 g | Caster sugar |
| 250 g | Semolina |
| 375 g | Raw cashews, finely chopped |
| 2 tablespoons | Rose water |
| 2 tablespoons | Honey |
| 1/2 teaspoon | Finely grated lemon rind |
| 1/2 teaspoon | Ground mace or nutmeg |
| 1/2 teaspoon | Ground cardamom |
| 1/2 teaspoon | Almond essence, optional |
Method :
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Grease and line a 20 cm square tin with 2 thicknesses of greaseproof paper.
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Brush inner paper with melted butter.
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Beat the egg yolks and caster sugar until light and creamy.
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Stir in the semolina, cashews, rose water, honey, lemon rind, spices and almond essence.
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Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepared tin and bake in moderately slow oven until cake is evenly golden brown on top and feels firm to the touch.
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If cake starts to brown too quickly, cover top with paper or foil.
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When cooked the center of the cake should still be somewhat moist so the skewer test is not recommended.
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Remove from oven and leave in the tin to get quite cold before cutting.
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Do not attempt to turn out this cake.
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Cut into small squares and lift each one separately on to serving plate.
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