Love Cake
Indulge in the exotic allure of Love Cake, a traditional Sri Lankan dessert that combines rich flavors, delicate spices, and a moist, tender crumb. This timeless treat is crafted with toasted semolina, aromatic rose water, vanilla, and a vibrant blend of nutmeg and cardamom, perfectly balanced by the sweetness of honey and caster sugar. Packed with crunchy cashew nuts and the fruity bites of candied peel and glace cherries, it’s a dense and flavorful cake that gets even better with time. Perfectly golden and slightly chewy, Love Cake is ideal for celebrations or as a thoughtful homemade gift. With just 30 minutes of prep, this unique dessert will fill your kitchen with warm, spicy aromas and your table with love.
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Recipe Information
Ingredients
- 200 grams Semolina
- 200 grams Unsalted butter
- 200 grams Caster sugar
- 6 large Eggs
- 4 tablespoons Honey
- 2 tablespoons Rose water
- 1 teaspoon Vanilla extract
- 1 teaspoon Grated nutmeg
- 1 teaspoon Ground cardamom
- 150 grams Chopped cashew nuts
- 50 grams Candied peel (chopped)
- 50 grams Glace cherries (chopped)
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 150°C (300°F). Grease and line a 9x9-inch square baking tin with parchment paper.
In a large skillet over medium heat, lightly toast the semolina until it turns golden brown and aromatic. Set aside to cool.
In a mixing bowl, cream the butter and caster sugar together until light and fluffy.
Separate the egg yolks from the whites. Gradually beat the egg yolks into the butter-sugar mixture, one at a time, ensuring each yolk is fully incorporated before adding the next.
Stir in the honey, rose water, vanilla extract, grated nutmeg, and ground cardamom to create a fragrant batter.
Gently fold the toasted semolina into the batter, ensuring there are no lumps.
Add the chopped cashew nuts, candied peel, glace cherries, and lemon zest to the mixture, blending evenly.
In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter, taking care not to deflate the mixture.
Pour the batter into the prepared baking tin and smooth the surface with a spatula.
Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the tin before transferring it to a wire rack.
Slice into small squares and serve. Love Cake keeps well for up to a week in an airtight container, and its flavor deepens with time!
Nutrition Facts
Calories |
4838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.4 g | 343% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 549.5 g | 200% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 349.4 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 343 mg | 26% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
