This Sri Lankan Love Cake is My New Cake Crush – You've Got to Try Baking It!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture and are often less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tart flavor and color.

Roast semolina in a pan on low heat for about 5 minutes until it turns light yellow.

Allow the semolina to cool a bit, then mix it with room temperature butter.

Chop cashew nuts into smaller pieces for easier crushing.

Whisk egg whites until stiff peaks form.

In a separate bowl, mix egg yolks with brown sugar until creamy and smooth.

Add honey, cardamom, and cinnamon to the egg yolk mixture and whisk until well incorporated.

Add the semolina and butter mixture to the egg mixture and stir well.

Add rose water to the cake batter and grate nutmeg into it.

Add lime zest and mix the batter again.

Add crushed cashew nuts and mix once more.

Gently stir in the beaten egg whites just enough to combine with the batter.

Pour the cake batter into a parchment-covered baking pan and smooth out the top with a spatula.

Bake the cake in a preheated oven at 150°C (300°F) for 1 hour.

Once done, allow the cake to cool down.

Sprinkle powdered sugar on top and cut into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens