SRI LANKAN LOVE CAKE

Instructions

1. 1

   Roast the semolina for three minutes on low fire night prior to making the love cake.

2. 2

   Mix the butter with roasted semolina cool it and sprinkle the mixed spices.

3. 3

   Cover and leave for at least six to twelve hours.

4. 4

   Beat three egg whites to a stiff froth and sprinkle half a teaspoon of sugar and beat for few seconds, maintaining its stiff consistency like a meringue.

5. 5

   In a separate large bowl beat the six egg yolks with sugar until light and creamy and bubbles appear.

6. 6

   Fold in the semolina mixture with a wooden spoon, chopped pumpkin preserve and its juices, along with chopped and minced cashew nuts.

7. 7

   Add the rose and vanilla essence and the golden syrup or honey.

8. 8

   Finally mix the egg white froth and mix well.

9. 9

   Line 10 x 10 inch tray with two to three layers of newspaper or brown paper and two layers of greaseproof paper.

10. 10

    Pour the love cake mixture into the prepared tin and cover the cake with a cardboard so the top does not form a crust.

11. 11

    Bake in slow oven (~160°C or ~300°F) for two and a half to three hours.

12. 12

    Place a skewer into the cake to check if the cake is cooked.

13. 13

    The skewer should come out clean when the cake is done.

14. 14

    Remove from the oven and let it cool.

15. 15

    Wrap the cake with foil and leave it until required.