Customs and traditions allow us to preserve important ancestral history. Unique, individual stories, wisdom and in this case recipes, passed from generation to generation. As Sri Lankan migrants, my parents continue to pass on their significant heritage to their children, and at important celebrations of the year where family gather, recipes like Sri Lankan Love Cake remind us of where it all began.
This traditional Sri Lankan cake was inspired by the Portuguese from the 1500’s. As the name suggests, Love Cake was originally made to win the heart of an admirer. It is made from cashew nuts, semolina and candied winter melon/squash called puhul dosi (pumpkin preserve). Exotic spices and floral essences create a fragrant, sweet, spiced cake with a soft chewy inside and a crunchy crust.
There are many different variations to Love Cake, with each Aunty insisting her recipe is better than the other! Practice is also another requirement. Don’t be alarmed if you do not succeed the first time. Adjusting ingredients or oven temperatures may be necessary.
In the recipe below, I have used a bain-marie of water to create that soft chewy centre. By placing a tray of water at the bottom of the oven, the moisture stays within the cake and doesn’t dry it out.
Happy Christmas Baking…
Sri Lankan Love Cake
Makes: 2 rectangular baking trays
Prep Time: 30 mins (Eggs need to be at room temperature)
Cooking Time: 2 hours 15 mins
Ingredients:
450g butter, softened
450g semolina
650g cashew nuts (pulsed in a food processor until finely chopped, keeping some larger pieces. Do not blend to a powder consistency)
12 egg yolks (at room temperature)
7 egg whites (at room temperature)
700g caster sugar
500 g preserved pumpkin (puhul dosi), finely chopped or pulsed in a food processor
50ml rosewater
2 tbsp almond essence
50ml honey
juice of 1 orange
rind of 1 lemon
2 tsp nutmeg, ground
2 tsp cardamon, ground
1 tsp cinnamon, ground
1 tsp clove, ground
Method:
Preheat oven to 160°C fan forced.
Grease two rectangular cake tins and line with foil and then baking paper.
Beat the egg yolks and sugar until pale and creamy.
Combine the softened butter and semolina together in a separate bowl using your fingers. Add this to the egg and sugar mixture in thirds, beating to combine.
Transfer mixture into a very large mixing bowl and using a wooden spoon incorporate the nuts, pumpkin preserve. Then add rosewater, almond essence, honey, juice and rind, stirring well. Add remaining dry spices and mix.
Whip the egg whites into soft peaks and gently fold through the egg whites into the cake batter in two batches, do not over beat mixture. The egg whites will loosen up the mixture.
Pour batter into prepared cake tins.
Place a large tray of water on bottom oven shelf.
Bake the cakes at 160°C for 20 mins on middle oven shelf.
Reduce heat to 150°C and bake for a further 2 hours and 15 minutes.
If the cake is browning too quickly, cover with foil.
Once cooked and brown on top, remove cakes and allow to cool in trays before transferring. Cut into rectangles or squares when cool.
Pin For Later…
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I loved reading the history and story behind this recipe Lorelle. Thanks for sharing this Love Cake 🙂
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Thanks Deb. It’s my favourite at this time of year. Xx
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What a fabulous idea! I’ve just had a cuppa. It would have gone so well 🙂 🙂 Merry Christmas to you!
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Mmmmm, I would send you some, but not sure how it would arrive, Lol…
Merry Christmas to you and your family too Jo ❤️🌲🎅🏼
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It looks so delicious. I’ve never heard of preserved pumpkin – where do you get it? Or would pureed pumpkin do the same job?
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I usually buy my preserved pumpkin from the Sri Lankan grocer. I’m sure Indian grocers would stock it too. I don’t think pureed pumpkin would be suitable. The preserved pumpkin is candied. 👍🏼😊
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We have an Asian grocer. They might have it.
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Give it a try. 🤞
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Now here’s one that I won’t be baking cos I have a Sri Lankan mate who bakes it beautifully though my hubby reckons she doesn’t bake it enough. It has to be the Queen of cakes!
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Oh really L. You are very lucky then. It sure is the Queen of cakes. What a great title for it.
Wishing you and hubby a very Merry Christmas. ❤️
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A great Xmas to you and your family too.
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Looks delicious although I tend to be on the eating side of cake baking these days. Go lovely with an early morning coffee.
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Haha… I would love to be on the eating side too Jonno.
It goes well with a late night tea too. 😉☕️🍰😋
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Anytime of day with any kind of drink then ?
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Absolutely 👍🏼😊
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I loved reading about the recipe. The cake looks really moist and tasty. Definitely a sweet treat.
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It sure is. Thanks Rachna, Happy Holidays 🎅🏼🌲😊
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Looks delicious!
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Thanks Nila 🎅🏼😊
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haha – all the aunties think theirs is the best – just like the plum pud makers!
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Lol …. absolutely 🎅🏼😊
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The name alone is divine!
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It’s a real treat.
Thanks Tracey 🎅🏼😊
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This sounds really yummy!
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Thanks Rachael 😊
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The cake looks so amazing am sure it tasted really good. Thanks for sharing this recipe Lorelle .Merry Xmas and happy holidays!
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Thanks Nisha.
Merry Christmas to you and your family too. Enjoy this special time. Xx
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wow they sound amazing, lots of ingredients! very interesting tradition.
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There is a lot actually. More than your average cake 😂😂
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Yes that was what I was thinking, not your normal typical cake ingredients but sounds amazing.
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👍🏼😊
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Wow! That’s an amazing number of eggs!
These old fashioned recipes are so precious – thank you for documenting & sharing this one; and for the story behind it!
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There is a lot isn’t there??
Thanks Ju-Lyn, these recipes are definitely precious, just the best. Xx
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I was searching for a cake recipe! Thank god I found one,and that too a Srilankan legacy.
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I love the tradition of this cake. Thanks Neha. 😊
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