‘Love Cake’ is a traditional Sri Lankan semolina cake that often makes an appearance in family homes on Christmas Day in Malaysia.
It is usually served alongside very rich fruit cake at the end of the meal and brought out almost ceremoniously to greet eagerly awaiting guests.
Every ‘Aunty’ has their very own recipe, either passed on through generations or carefully crafted into her own secret creation.
It is said that ‘Love Cake’ dates back to the fifteenth century and traces its roots to Portuguese influences when it was made to win the hearts of would-be suitors due to its deeply fragrant and slightly intoxicating nature.
Over generations, it has come to win the hearts of many who know it at Christmas time as a special treat to be shared with those we love dearly.
Flavours and pairings:
Buttery, sweet, with wonderful notes of rose water and cardamom that make it incredibly moreish. The ‘Love Cake’ served in Malaysia comes from Sri Lankan influences which use cashews as the base and cardamom which features as the predominant spice.
It is very similar in many ways to the Persian Love Cake, which uses almonds as its base.
Best served with a really, really good cup of tea.
Ingredients:
- 120g cashew nuts, lightly toasted and ground
- 15-20 cardamom pods, toasted and ground until fine (or 1½ -2 tsp ground cardamom)
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- 150g butter
- 200g sugar
- 6 eggs, yolks and whites separated
- 2 tablespoons rosewater
- 2 tablespoons honey
- 2 teaspoons orange zest
- ½ teaspoon vanilla essence
- 200g semolina flour
Method:
- Preheat the oven to 150°C. Roast the semolina in a baking tray in the oven for 5 minutes. Then remove and set aside.
- Whisk the butter and sugar together until the texture becomes light and creamy, which would take about three to five minutes.
- Then add the egg yolks and whisk again.
- Fold in the semolina, cashew, cardamom, cinnamon, nutmeg, rosewater, honey, orange zest and vanilla essence.
- In a separate bowl, whisk the egg whites until they become fluffy. Gently fold the egg whites into the rest of the batter, and make sure everything combines well.
- Line a tray with baking paper and brush with a generous amount of butter. Pour the batter into the tray and allow to bake in the oven for 40-45 minutes.
- Serve in little slices on a cake platter with a hot cup of tea.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.