This is a very popular cake in Sri Lanka; devoured on all occasions. Although the recipe has an alarming number of eggs, and is rolling in spices and unusual ingredients; it is absolutely divine! Here’s what you need for your love cake.
Ingredients
1 pound semolina (the purified middlings of hard wheat; also known as rulang)
2 ¼ pounds sugar
½ pound butter
1 ½ pounds cashew (chopped and minced)
18 eggs (18 yolks and whites of ten)1 wine glass bees honey (golden syrup)
1 pound pumpkin preserve
½ bottle rose essence
½ bottle vanilla essence
2 tsp almond essence
1 tsp cardamom (sun dried and blended)
2 tsps cinnamon
Pinch of clove
½ tsp grated nutmeg
¾ tsp grated lime rind
2 sheets oil paper
Method
Dry roasted semolina and mix well with butter. Heat until well mixed.
Beat egg yolks (18) and egg whites (10) with sugar until nice and creamy. Add semolina and butter mixture to the egg and sugar mixture and beat well.
Mix in the chopped cashew nuts, and add the chopped pumpkin preserve. Add the spices, essences and lime rind.
Grease and line a baking tin with the oil paper. Brush the inner paper with melted butter.
Place the mixture into the tin and bake in a moderate oven (150°C) until the cake turns golden brown and feels firm. The centre should be a tad bit moist when done. When it is cooked, remove from oven and leave in tin until it cools. Do not turn out cake onto rack. Cut into small pieces and lift each piece out.
