Sri Lankan Love Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture and flavor at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a great vegan alternative.

Roast the semolina until slightly brown.

Add butter to the roasted semolina and let it melt.

Separate egg whites and yolks, beating egg whites until soft peaks form.

In a mixing bowl, beat egg yolks and sugar until pale in color.

Add honey, rose water, and almond extract to the egg yolk mixture and mix well.

Add chopped cashew nuts to the mixture and stir.

Combine the melted semolina and butter with the egg yolk mixture and mix.

Fold in the egg whites gently into the batter.

Transfer the batter into a 10-inch diameter cake tin.

Bake in the oven at 150°C for about 1 hour, covering with foil if it gets too dark.

Let the cake rest for about 2 hours before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens