A very popular Sri Lankan cake. There are
many different recipes using different ingredients.
500 g caster sugar
250 g semolina
375 g raw cashew, chopped finely
tablespoons rose water
1/2 teaspoon lemon rind, grated finely
1/2 teaspoon mace, ground
1/2 teaspoon cardamom, ground
1/2 teaspoon almond essence
Line a 20 cm square tin with 2 thicknesses
of greaseproof paper. Use melted butter to brush the inner side of the
greaseproof paper in the square tin. Beat the egg yolks and caster sugar
until creamy. Stir in the cashews, rose water, semolina, lemon rind,
honey, spices and almond essence. Beat the egg whites until they peak.
Fold into the mixture and mix well. Pour into the prepared square tin
and bake in moderately slow oven until the love cake is goldenbrown in
color. It should also feels firm when touched. Cover the top with foil
if the love cake start to brown too quickly. Remove the oven when
cooked. Leave in the tin to cool before cutting. Do not turn out the
love cake from the tin. Instead cut into small squares and lift out
pieces by pieces on to serving plate.