Sri Lankan love cake


First published in 2015
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Love cake recipe

Preheat the oven to 150˚C/gas mark 2 and line a 20 x 30cm (10 x 12 inches) cake tin with baking paper
Dice the butter and leave in a warm place to soften. Once soft, cream the sugar and butter in a bowl using a wooden spoon, until light and fluffy
Add in the eggs, one at a time and beat well. Add the honey, rose water, orange and lemon zest, nutmeg, cardamom and cinnamon. Use a spatula to gently fold through
Next fold through the cashew nuts, semolina, glacé cherries, mixed peel and crystalized ginger until combined. (If you are not using cashew nuts, replace with 200g extra semolina.) Do not over mix as this will ruin the final texture of the cake
Turn into the prepared tin and bake in the oven for 1 hour or until a pale golden colour on top. The cake comes out best in a slow-cook process and should ideally feel chewy on top and moist in the middle
Allow the cake to cool in the tin for about 20 minutes. Turn out of the tin, dust with icing sugar and serve
  • icing sugar for dusting
First published in 2015
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