Sri Lankan love cakeSpread the love 'round as you offer everyone a piece of this deliciously sweet, spicy cake. Traditionally baked for birthdays and celebrations, this nutty, slightly spiced cake is always made with love in Sri Lanka.Ingredients of Sri Lankan love cakeMelted butter, to grease375g raw unsalted cashews200g unsalted butter, at room temperature315g (1 1/2 cups) caster sugar8 egg yolks250g (1 1/3 cup) semolina80ml (1/3 cup) honey2 tsp rosewater1 tsp ground cardamom1 tsp ground cinnamon1/4 tsp nutmeg4 egg whitesIcing sugar, to dustPreparation of Sri Lankan love cakePreheat oven to 150°C. Brush a 20cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.Place the cashews in the bowl of a food processor and process until finely chopped.Use an electric beater to beat the butter and sugar in a large bowl until very pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the cashew, semolina, honey, rosewater, cardamom, cinnamon and nutmeg.Use a clean electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Fold into semolina mixture.Spoon the cake mixture into the prepared pan. Bake in oven for 1 hour 10 minutes or until firm to the touch. Turn oven off. Leave the cake in the oven, with the door slightly ajar, to cool completely. Cut into pieces and dust with icing sugar to serve.Notes and Tips for Sri Lankan love cakeCook's tip: To give the cake a light and airy texture, in step 3, beat the butter and sugar until the mixture is almost whiteSource: Taste.com.au
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Thursday, February 11, 2010
Sri Lankan love cake
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