Sri Lankan Love Cake (Soft center) Super Easy
This is the perfect Love Cake recipe by Charmaine Solomon (From her book The Complete Asian Cookbook) and you can never fail to impress.
This is not your average Love Cake. In fact, this is a hard to find recipe for a cake that has a soft, jam-like center. I hope you will see how easy it is to make and enjoy this delicacy!
The Ingredients are;
7 eggs, separated
500g caster sugar
250g semolina
375g raw cashews, finely chopped (Or pulse it in the food processor/blender)
2 tablespoons rosewater
2 tablespoons honey
1/2 teaspoon lemon zest, finely grated (Or Lemon Extract as used in this Video)
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cardamom
1/2 tablespoon natural almond extract
Whisk Egg Whites and set aside.
Beat the Yolks & Sugar till light and creamy.
Add Semolina. Mix to combine.
Add Cashew & mix to combine.
Add the rest of the ingredients except Egg Whites. Mix well.
Fold in the Egg Whites.
Pour in to baking tray lined with 2 sheets of baking paper. OR as in the video, use two sheets of news paper under one sheet of oil/wax paper.
Bake in preheated 300F oven for about 1 hr. Or a few minutes longer, as ovens can vary.
