Sri Lankan Love Cake

Step 1/12

• food processor

Finely dice the cashews and the pumpkin preserve (Puhul Dosi) and set them aside.

Step 2/12

• 17 g semolina

• nonstick pan (large)

Roast the semolina in a non-stick pan over medium heat for approximately 10 minutes.

Step 3/12

• 10 g unsalted butter

Add the butter to the roasted semonlina and mix together, until the butter is combined well.

Step 4/12

• ⅓ egg yolks
• 7 g caster sugar

• stand mixer with whisk

Beat sugar with egg yolks until creamy and the sugar is dissolved.

Step 5/12

• 14 g cashew nuts
• ⅛ kg pumpkin preserve
• 1 ml milk

On low speed, alternatively add spoonfuls of the pumpkin perserve, chopped cashew nuts,the semonlina mixture and milk to the egg yolk mixture.

Step 6/12

• 1¾ ml rose water
• ⅝ ml almond extract
• 1¾ ml honey

Add rose water, almond extract and honey into the cake mixture and mix well.

Step 7/12

• ⅛ egg whites

• electric whisk

Beat the egg whites, until stiff.

Step 8/12

Fold in the egg whites into the cake mixture.

Step 9/12

Preheat the oven to 170°C (150 fan).

Step 10/12

• baking tin
• baking parchment

Line 2 rectangular baking tins (size: 13 x 9 x 2 inches) with baking parchment. *I used 2 rectangular tins- you can use whichever sized baking tins you have.

Step 11/12

• baking tin

Bake the cake for 30-45 minutes, till the cake is golden brown (or insert a toothpick and see the middle of the cake is cooked). *I used two rectangular baking tin- the number of cake pieces dependent on the baking tin used.

Step 12/12

Remove the cake from the baking tray and place on a clean board and cut the cake into desired sizes,

Enjoy your meal!