I am obsessed with this cake, its rich, multi textured and made for special occasions. Every time I go to Sri Lanka, I buy this cake in bulk and then freeze it when I bring it back to London. There are so many variations on how to make this cake that it’s taken me this long to finally try a few recipes and I think I have figured this out. There is a Persian Love Cake as well, a bit different but still delicious.
As the name suggests, it’s a lovely cake so it’s being made for Valentine’s Day, though it’s made usually for weddings, Christmas and for special occasions.
10 egg yolks (medium)
6 egg whites
200g pumpkin preserve, chopped
250g cashew nuts, chopped
Zest of 1 lime
Oil/grease for lining baking trays
Mise en Place
There is quite a bit of prep work to be done for this cake, the pumpkin (aka ash gourd, white pumpkin or winter melon) preserve can be bought in a Sri Lankan grocery shop.
The cashew nuts needs to be chopped evenly, its best to do so by hand. The food processor unfortunately does not do even.
I have made mini and small loaves if you have the moulds for this, oil this well. The trays need to be oiled/sprayed and lined with grease proof paper. The batter has a tendency to stick.
Melt the butter and semolina in the oven on very low heat. Leave to cool to room temperature.
Turn the oven up to 200°C (conventional oven) 180°C(fan) /400°F/gas mark 6
Whisk the egg yolks and sugar until its light in colour.
Fold in the pumpkin preserve and honey.
Followed by chopped cashew nuts, rosewater, lime zest, cinnamon and nutmeg.
Whisk the egg whites into soft peaks.
Fold in the butter and semolina mixture.
Then fold in the egg whites.
Pour the batter into the prepared tins and if it’s the mini loaves, bake for 10 minutes and turn the trays around and make for a further 6 minutes or until an inserted skewer comes out clean. If you are using small loaf trays; 15/20 minutes, turn the tins around and a further 7/8 minutes or until an inserted skewer comes out clean.
Leave to cool in the trays and then remove onto a wire rack to cool completely.
It’s at its best a day or two after baking, comes into its full richness then.
I am going to actually bake it this weekend!!