Sri Lanka · Asia
Sri Lankan Love Cake
A dense semolina-cashew cake baked low and slow so the middle sets without drying out.
Sri Lankan love cakesemolina cashew cake
The Chemistry in This Bake
Baking a very dense semolina-and-nut batter slowly so the interior sets without drying the exterior.
Learn the full technique →Ingredients
- Semolina
- Cashews (finely ground)
- Eggs
- Sugar
- Butter
- Honey
- Nutmeg and cardamom
- Rose water (or vanilla)
- Candied fruit (optional)
Method
Dry-toast the semolina lightly and cool.
Beat eggs and sugar until thick and pale.
Fold in semolina, ground cashews, melted butter, honey, and spices.
Rest the batter 1 hour so the semolina hydrates.
Bake at 150 °C, low and slow, for about 1 hour until only just set in the center.
Cool fully in the pan before slicing into small dense squares.