Subtle Sweetness | rich & dense
Sri Lankan Love Cake is basically a love letter in dessert form—rich, chewy, and impossible to resist. It’s got a lightly crunchy top, a super moist center, and flavors that’ll make you weak in the knees. Think warm cardamom, nutmeg, buttery cashews, and a little hint of rose water and honey for that fancy touch.
And let’s be real—it’s the perfect thing for Valentine’s Day. Sweet, a little spicy, and totally made for sharing (or, you know, keeping all to yourself). Cut it into cute little diamond-shaped pieces, pour some tea or coffee, and boom—romantic dessert sorted! ❤️
Sri Lankan Love Cake
Ingredients
- 5 eggs (yolks & whites separated)
- 400 g brown sugar
- 250g ground cashew
- 250g semolina powder
- 2 tbsp rose water
- 2 tbsp honey (or maple syrup)
- 1 tsp of lemon zest
- 1 tsp of orange zest
- 1” knob of ginger
- 1/2 tsp of nutmeg
- 1 tbsp icing sugar
- 1 tbsp of butter (for greasing baking pans)
- strawberries for garnish
Directions
- In a bowl, whisk together the egg yolks and brown sugar until the mixture is light brown and creamy.
- Add the semolina and ground cashews, followed by the rose water, honey, zests, ginger, and nutmeg. At this stage, the batter will be slightly crumbly.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold them into the batter until it becomes smoother and lighter in texture.
- Pour the batter into greased and parchment-lined 8” cake pans.
- Bake in a preheated oven at 300°F for 40-50 minutes, or until the top is golden and slightly firm to the touch.
- Let it cool completely and top with icing sugar and fresh cut strawberries
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