Sri Lankan Love Cake

Cook Time 1 hour

Servings makes 1 tray

Ingredients

Love Cake Spice Mix

1 tsp cinnamon

½ tsp nutmeg, freshly grated

1 tsp ground cardamom

½ tsp clove

Cake Ingredients

6 egg yolks

200g dark brown sugar

225g semolina

150g cashews, chopped to a course rubble

125g unsalted butter, softened

Zest of 2 limes

60ml rosewater

6 egg whites

75g local honey

Pinch of salt

Rose Scented Icing Sugar

½ cup icing sugar mixed with 1 tsp rose petal powder (from Gewurzhaus)

Dried rose petals, for garnishing

Toasted crushed cashews, for garnishing

Whipped Creme Fraiche

300ml double cream

200ml creme fraiche

1 tsp icing sugar

1 tsp vanilla extract

Roasted Strawberries

500g strawberries, hulled and halved

2 tbsp icing sugar

Vanilla bean, split and scraped

Juice and zest of 1 lemon or lime

Method

Preheat the oven to 150°C (130°C fan forced) and line a 20cm x 20cm brownie tray.

In the bowl of an electric mixer, cream the egg yolks and brown sugar until fluffy (about 5 minutes).

While the yolks are creaming, mix the love cake spices with the semolina and cashews. Add these dry ingredients to the creamed yolks, along with the butter, lime zest and rose water. Mix gently and briefly until all is incorporated.

In a clean bowl, whisk the egg whites with the honey and a good pinch of salt until firm peaks. Fold stiffened whites into the semolina batter. Pour into the brownie tin, evenly distributing the nuts.

Bake for 50 minutes or until the cake is golden brown on top and firm to touch. If the cake is cooking too fast, cover with foil and put it back in the oven.

Cool in the tin. Serve small squares dusted with rose-scented icing sugar and sprinkled with rose petals and toasted cashews.

For whipped creme fraiche, whisk all ingredients until soft peaks form.

For roasted strawberries, preheat the oven to 200°C. Toss the strawberries with the vanilla bean and its seeds, lemon juice, icing sugar and 1 tablespoon of water. Transfer to an ovenproof dish measuring about 30 x 20cm. Roast for 15 minutes, tossing once halfway through, until soft and bubbling. Allow to cool to room temperature. Serve roasted berries and their juices with love cake and whipped creme fraiche.

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