Well, here we are, it’s almost time to get married. Two days from now in fact. Am I overtired, worrying over every detail, convinced SOMETHING will go wrong? You betcha. But I’m also loving it!
Today I baked many batches of a cake that’s traditional in Sri Lanka, called Love Cake. Our plan is to incorporate it into our marriage ceremony, and then give a piece to each of our guests. For us the cake recipe is very special: Dan remembers it from his childhood but the grandmother who made it for him is long gone. I recreated it from five separate recipes, then fine tuned it until the flavour was just right: taking his expert advice as I went along and making changes to suit our tastes. It seems like there are as many Love Cake recipes as there are Sri Lankan mums and grandmas.
This is ours.
- Take three mixing bowls — one needs to be large.
- In bowl one: mix 10 egg yolks and 800g sugar.
- In bowl two: beat six egg whites until soft peaks form.
- In bowl three (the large bowl): mix 500g semolina with 250g melted butter.
- Add yolk mixture to semolina.
- Add to this 500g finely chopped cashews, 200ml mild honey, 200ml rose water, 2tspn rose essence, a dash of dark rum, chopped zest of two lemons. one heaped teaspoon ground cinnamon, and one heaped teaspoon ground cardamom.
- Fold whites in, gently, a little to begin and then the rest.
- Pour into two greased, lined, 9″ square pans.
- Bake at 150C for at least an hour or until a knife comes out sticky but not with liquid mixture attached. If the cake is dry and firm, it’s overcooked by Sri Lankan standards. If tops show early signs of browning, cover with aluminium foil.
- Take out of the oven and, when cool, slice into bite-size pieces.
- Share it with those you love.
I hope you enjoy this. There’s no picture of the finished product yet because they’re still in the oven!
See you all on the other side!