SriLankan Love cake
Rudi Pavani
could help me with the above recipe.
I have tasted this cake from a friends aunt who has now sadly passed away and
noone else in the family has the recipe. It involves a lot of egg yolks,
cashews, castor sugar and the like and the cake is very rich and heavy.
It is apparently an age old Srilankan recipe.
Could anyone out there help me please?
Regards
Rudi
ru...@latcs1.lat.oz.au
Susan Thomas
>Hi, I am pretty new to this newsgroup and I was wondering if anyone out there
>could help me with the above recipe.
>I have tasted this cake from a friends aunt who has now sadly passed away and
>noone else in the family has the recipe. It involves a lot of egg yolks,
>cashews, castor sugar and the like and the cake is very rich and heavy.
There are two recipes in Charmaine Solomon's book
_The_Complete_Asian_Cookbook_: this is the first and the more
elaborate one.
Ingredients:
7 eggs separated
500g caster sugar (Thank God it's metric! :-))
250g semolina
375g raw cashews finely chopped
2T rose water
2T honey
0.5t finely grated lemon rind
0.5t ground mace/nutmeg
0.5t ground cardamom
0.5t almond essence (optional)
Algorithm:
1. Grease and line a 20cm square tin with two layers of
grease-proof paper.
2. Beat the yolks and sugar until light and creamy.
3. Stir in the rest of the ingredients other than the egg
whites.
4. Beat egg whites until they are firm peaks. Mix this with
the rest and put it into the tin.
5. Bake at 150C for an hour. The cake should be evenly
golden brown on top and feel firm to the touch. If the top
should get brown too quickly, cover the top with greased paper
or foil. The center will finish up moist - so don't use the
skewer test.
6. Remove from the oven and leave it in the tin till quite
cold. (Do not attempt to take the cake out.) Cut into pieces
in the tin and take out the pieces.
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Susan Thomas. (213) 734-3930, sus...@usc.edu