Sri Lankan Love Cake with Cashew and Pumpkin

Sri Lankan Love Cake with Cashew and Pumpkin Recipe | Origin, Ingredients

Region / culture: Sri Lanka | Servings: 12

Introduction

Sri Lankan Love Cake with Cashew and Pumpkin is a traditional Sri Lankan dessert that is rich in flavor and history. This decadent cake is made with a combination of eggs, sugar, semolina, butter, nuts, preserves, and a variety of spices and extracts. The result is a moist and flavorful cake that is perfect for special occasions or as a sweet treat any time.

History

The origins of Sri Lankan Love Cake can be traced back to the Portuguese colonial period in Sri Lanka. It is believed that the recipe was introduced by the Portuguese and later adapted by the Sri Lankan people. The cake is traditionally made during festive occasions such as weddings, birthdays, and religious celebrations. It is a symbol of love and affection, hence the name "Love Cake".

Ingredients

16 eggs
675 g sugar
450 g semolina
450 g butter
900 g cashew nuts
450 g pumpkin preserves
0.5 nutmeg
2 cardamom
2 cloves
0.5 tsp ground cinnamon
25 ml golden syrup
zest from 1 lime
25 ml vanilla extract
2 tsp almond extract
3 tsp rose essence

How to prepare

Separate the eggs and beat the yolks and sugar together in a bowl until smooth and creamy.
Dry roast the semolina and mix it 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. Add the cashew nuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind, and essences. Mix everything together well.
Put the mixture into a greased cake tin and place it in a preheated moderate oven (170°C / Gas Mark 3) for 2-2.5 hours, or until a skewer inserted in the cake comes out clean.

Variations

You can add dried fruits such as raisins or cranberries to the cake for added sweetness and texture.
For a different flavor profile, you can substitute the pumpkin preserves with apricot or mango preserves.

Cooking Tips & Tricks

Be sure to beat the egg yolks and sugar until they are smooth and creamy to ensure a light and fluffy texture in the cake.

- Dry roasting the semolina before mixing it with the butter helps to enhance the nutty flavor of the cake.

- Folding in the stiffly beaten egg whites gently will help to keep the cake light and airy.

- Make sure to grease the cake tin well before adding the mixture to prevent sticking.

Serving Suggestions

This cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Cooking Techniques

The key cooking techniques for this recipe include beating the egg yolks and sugar until creamy, folding in the stiffly beaten egg whites gently, and baking the cake in a preheated oven until a skewer inserted comes out clean.

Ingredient Substitutions

If you are allergic to nuts, you can substitute them with seeds such as sunflower or pumpkin seeds. You can also use gluten-free flour instead of semolina for a gluten-free version of the cake.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.

Presentation Ideas

You can dust the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and lemon juice for a decorative touch. Garnish with whole cashews or pumpkin seeds for added visual appeal.

Pairing Recommendations

This cake pairs well with a cup of hot tea or coffee for a delightful afternoon treat. It can also be served with a glass of sweet dessert wine for a more indulgent pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place the cake in a preheated oven at 150°C for 10-15 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Sri Lankan Love Cake with Cashew and Pumpkin contains approximately 350 calories.

Carbohydrates

Each serving of Sri Lankan Love Cake with Cashew and Pumpkin contains approximately 45g of carbohydrates.

Fats

Each serving of Sri Lankan Love Cake with Cashew and Pumpkin contains approximately 25g of fats.

Proteins

Each serving of Sri Lankan Love Cake with Cashew and Pumpkin contains approximately 10g of proteins.

Vitamins and minerals

This cake is a good source of vitamin E, magnesium, and iron due to the nuts and pumpkin preserves used in the recipe.

Alergens

This recipe contains eggs, nuts, and butter which may be allergens for some individuals.

Summary

Sri Lankan Love Cake with Cashew and Pumpkin is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Sri Lankan Love Cake with Cashew and Pumpkin is a delicious and decadent dessert that is perfect for special occasions or as a sweet treat any time. With its rich history and unique flavors, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It all started when I was a young girl, just starting to learn the art of cooking from my own grandmother. She was a wonderful cook, and I spent many hours watching her in the kitchen, soaking up all of her knowledge and skills.

One day, while visiting a friend in Sri Lanka, I had the pleasure of tasting a unique and delicious dessert called Love Cake. It was a rich and decadent cake, filled with exotic flavors like cashew and pumpkin. I was instantly hooked and knew that I had to learn how to make it myself.

I asked my friend's mother for the recipe, and she graciously agreed to teach me. We spent the entire afternoon in her kitchen, with her guiding me through each step of the process. I watched in awe as she effortlessly mixed the ingredients together, creating a batter that smelled divine.

The secret to the cake, she told me, was the use of fresh cashews and pumpkin. These ingredients added a richness and depth of flavor that was unmatched by anything else. As we worked together, she shared stories of her own grandmother, who had passed down the recipe to her many years ago.

I took notes furiously, wanting to capture every detail of the recipe so that I could recreate it at home. When the cake was finally baked and cooled, we sliced into it and I took my first bite. It was like nothing I had ever tasted before - a perfect balance of sweetness and spice, with a hint of nuttiness from the cashews.

I returned home with the recipe in hand, eager to share this newfound treasure with my own family. I spent hours in the kitchen, experimenting with different variations and tweaks to make the cake my own. And slowly, over time, I perfected the recipe to my own liking.

Now, whenever I make Sri Lankan Love Cake with Cashew and Pumpkin, I am transported back to that sunny afternoon in my friend's kitchen. The scent of spices fills the air, and I can almost hear the laughter of her family as we worked together to create something truly special.

I have since shared the recipe with many friends and family members, passing down the tradition of Love Cake to a new generation. And each time I make it, I am reminded of the power of food to bring people together, to create memories and forge bonds that last a lifetime.

So here it is, my recipe for Sri Lankan Love Cake with Cashew and Pumpkin. May it bring you as much joy and happiness as it has brought me over the years. Enjoy!