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Love Cake

Love Cake recipe image
This luxurious Love Cake is a traditional Sri Lankan dessert that combines the nutty depth of dry-roasted semolina with the sweetness of pumpkin preserve. Loaded with cashewnuts and fragrant spices like cardamom, cloves, nutmeg, and cinnamon, it offers a complex, aromatic flavor profile. The texture is dense yet moist, enriched by a high ratio of egg yolks and butter. Topped with a hint of lime zest and floral essences, this cake is perfect for celebrations, festive gatherings, or as an indulgent treat with afternoon tea.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 3633.5
Dietary: Vegetarian
Description
This luxurious Love Cake is a traditional Sri Lankan dessert that combines the nutty depth of dry-roasted semolina with the sweetness of pumpkin preserve. Loaded with cashewnuts and fragrant spices like cardamom, cloves, nutmeg, and cinnamon, it offers a complex, aromatic flavor profile. The texture is dense yet moist, enriched by a high ratio of egg yolks and butter. Topped with a hint of lime zest and floral essences, this cake is perfect for celebrations, festive gatherings, or as an indulgent treat with afternoon tea.
Ingredients
  • Eggs
  • Sugar
  • Semolina
  • Butter
  • Cashewnuts
  • Pumpkin preserve
  • Nutmeg
  • Cardamoms
  • Cloves
  • Cinnamon powder
  • Golden syrup
  • Lime
  • Vanilla essence
  • Almond essence
  • Rose essence
Directions
  1. 1
    Preheat the oven to 170°C (325°F / Gas Mark 3). Grease and line a large round cake tin or bundt pan with parchment paper.
  2. 2
    Separate the 16 eggs, placing the yolks in one large bowl and the whites in another clean, dry bowl.
  3. 3
    In a heavy-bottomed pan, dry roast the semolina over medium heat until it turns golden brown and fragrant, stirring constantly to prevent burning. Remove from heat and let cool slightly.
  4. 4
    Mix the roasted semolina with the butter until well combined. Set aside to cool completely.
  5. 5
    Finely mince the cashewnuts. Chop the pumpkin preserve into small pieces. Grate the nutmeg, and crush the cardamoms and cloves into a fine powder.
  6. 6
    In the bowl with the egg yolks, add the sugar. Beat vigorously with a mixer until the mixture is pale, thick, and creamy.
  7. 7
    Fold the cooled semolina and butter mixture into the egg yolk mixture until fully incorporated.
  8. 8
    In the separate bowl of egg whites, beat until stiff peaks form.
  9. 9
    Gently fold one-third of the stiffly beaten egg whites into the yolk mixture to lighten it, then fold in the remaining whites carefully to maintain airiness.
  10. 10
    Fold in the minced cashewnuts, chopped pumpkin preserve, grated nutmeg, crushed cardamom, cloves, cinnamon powder, golden syrup, lime rind, vanilla essence, almond essence, and rose essence. Mix gently until just combined.
  11. 11
    Pour the batter into the prepared cake tin and smooth the top.
  12. 12
    Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
  13. 13
    Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 3633.5kcal
% Daily Value *
Total Fat 117.7g182%
Saturated Fat 64.9g325%
Cholesterol 987.9mg330%
Sodium 1020.9mg43%
Total Carbohydrate 641.3g214%
Dietary Fiber 3.5g15%
Sugars 374.6g
Protein 28.9g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sri lankan, love cake, semolina cake, pumpkin cake, cashew nut cake, spiced cake, dessert, baking, vegetarian, festive, traditional, indian dessert, spice cake, cardamom, golden syrup, moist cake, holiday baking
Read it online: https://www.chefs-mate.com/recipe/love-cake/