SRILANKAN LOVE CAKE| ලව් කේක් | இலங்கை லவ் கேக்

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.

Heat a heavy bottom pan and roast the semolina for about 5 minutes on medium heat.

Add butter to the roasted semolina and mix until combined, then set aside.

Beat the egg whites until soft peaks form and set aside.

In a large bowl, whisk together egg yolks and brown sugar until light in color.

Add the semolina and butter mixture to the egg yolks and sugar, mixing well.

Add chopped cashew nuts and whole dosi, mixing to combine.

Add honey, cinnamon powder, rose essence, and vanilla essence, mixing well.

Grate the zest of the lemon and add to the mixture, along with grated nutmeg.

Fold in the beaten egg whites gently into the mixture.

Prepare a springform cake pan by greasing it with butter and lining it with parchment paper.

Pour the cake mixture into the prepared cake pan.

Bake in a preheated oven at 160°C (350°F) for 50 to 60 minutes, covering with aluminum foil after 30 minutes to prevent burning.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens