Many of these are adaptations of recipes that were introduced by the Dutch, Portuguese and English during their occupation of the country in previous centuries.
The Origins of Love Cake
Love Cake is no exception. Supposedly introduced into the island during Portuguese times in the 1600s it is a dense, rich cake full of cashewnuts and the heady aromas of honey, spice and rosewater. The origin of the cake's name is a mystery but perhaps the name reflects it's intoxicating flavour and richness.
Serving Suggestions
Small portions are best when serving this cake as a little will go a long way. It's very sweet and quite moist in consistency and cannot be eaten in large quantities. In this quality it's similar to the very popular Middle Eastern dessert - baklava (best enjoyed in moderation!). Love Cake is ideal for afternoon tea accompanied by a strongly brewed cuppa. If you're serving it after a meal you could pair it with some sweet sherry or a glass of marsala.
Recipe Variations and More Sri Lankan Treats
The recipe below is just one of the many variations of Love Cake made in Sri Lanka. Different regions of the country prepare it in varying ways. Some recipes ommit the use of butter and egg whites. For more unique Sri Lankan desserts and sweets recipes you could look at books authored by some of the island's most well known cooks such as Felicia Sorenson and Charmaine Solomon.
Cake Recipe
Oven temperature : 150oC (300oF) Baking Time: aprox. 1 hr
Ingredients:
- 7 Eggs separated
- 500g Caster sugar
- 250g Semolina
- 375g Raw cashews, finely chopped
- 2 tablespoons Rose water
- 2 tablespoons Honey
- 2 tablespoons Finely grated lemon rind
- 1/2 teaspoon Ground mace or nutmeg
- 1/2 teaspoon Ground cardamom
- 1/2 teaspoon Almond essence
Method:
- Grease and line a 20cm square tin with 2 sheets of greaseproof paper.
- Brush inner paper with melted butter.
- Beat the egg yolks and caster sugar until light and creamy.
- Stir in the semolina, cashews, rose water, honey, lemon rind, spices and almond essence.
- Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepared tin and bake in a moderately slow oven until the cake is evenly golden brown on top and feels firm to the touch.
- If the cake starts to brown too quickly, cover the top with foil or paper.
- When cooked the center of the cake should still be moist so the skewer test isn't recommended.
- Don't attempt to turn out this cake.
- Cut into small squares and lift each one separately on to a serving platter.
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