Astheroshe's: Sri Lanka Love Cake. Sri Lanka long has been described as a paradise by travellers. John Richardson I found this cake by accident. This recipe was printed in the Seattle-Times , as a "eurofushion" . I would say" Persian" for lack of a better term. I was intrigued by the combination of ingredients, and and how they would all blend. The recipe comes from Sri Lanka, where the cake is known by the English name. History It is possible that a Portuguese recipe was minimally adapted in Sri Lanka or used as a point of departure. During Sri Lanka's 2,500-year history, many groups from other countries settled on the island as a result of trade or conquest - Arabians, Tamils (from south India), Malays, Javanese, Portuguese, Dutch, French and English. Recent decades of internecine warfare have marred the island nation and sundered its rich mosaic of cultures. Geography Classic Love Cake Ingredients green cardamon pods Procedure 1. 2. 3. 4. 5. 6. 7. 8. 9. 11.
(befarma'id) بفرماييد (nooshe jan) نوش جان. Jelly, peaches and ice-cream: Sri Lankan Love Cake. I first come across a recipe for this cake years ago. I was intrigued. At first by the name and then buy the list of ingredients. I found the recipe again recently. I had remembered reading that it is often cooked for Christmas, so I added it to my very long list of Christmas cooking. This cake is not called love cake for nothing. . • 6 large eggs (separated) • 500 grams caster sugar• 150 grams unsalted butter (softened) • 2 tablespoons honey • 2 tablespoons rosewater • zest of 1 lime (finely chopped)• 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
Love Cake: Sri Lanka Recipes : Malini's Kitchen. Love Cake Posted by Sandi S. Weeraman on September 03, 19101 at 21:39:21 16 eggs675 g. sugar450 g. semolina450 g. butter600 g. cashews450 g. pumpkin preserves1/2 nutmeg2 cardamoms2 cloves1/4 teaspoon cinnamon powder25 ml. golden syrupgrated rind 1 lime25 ml. vanilla essence2 tsp. almond essence3 tsps. rose essence Seperate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream.
Dry roast the semolina and mix well with the butter. Mince the cashews, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. Stiffly beat eight egg whites. Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together. Print this recipe Email this recipe. Sri Lankan Love Cake. A legacy from the Portuguese who once ruled the island of Ceylon as it was then called. There are as many recipes for Love Cake as there are cooks, and as many strong opinions on just how to achieve a soft texture in the centre while having a firm and chewy exterior. The secret is in slow baking and the correct size of cake tin. Ingredients 6 large eggs 500 g/1 lb/2 cups caster sugar 150 g/5 oz unsalted butter 3 tablespoons honey 2 tablespoons rose water or 1/4 teaspoon rose essence finely chopped zest of 1 lime or lemon 1 teaspoon freshly grated nutmeg 1 teaspoon ground cardamom 250 g/8 oz raw cashews 250 g/8 oz coarse semolina 125 g/4 oz crystallised winter melon or pineapple (optional) Directions Line a 25 x 30 cm (10 x 12 in) cake tin with baking paper.
Beat eggs and sugar until thick and light. 1 hour or until pale golden on top. Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998) LOVE CAKE.