Sri Lankan love cake
Made by former student Dinuri who now works in the Swashakthi Bakery & Tearoom attached to the school, this recipe was taught to the students by chef Peter Kuravita.
300g semolina, lightly toasted 125g butter
10 eggs, separated 400g caster sugar
¼ cup grated crystallised pumpkin
185g cashews, crushed 2 Tbsp rosewater
¼ tsp nutmeg
¼ tsp cinnamon Zest of 2-3 limes Icing sugar, to serve
1 Heat oven to 200C.
2 Place the semolina and butter in a tray. Place in oven until the butter has melted.
3 Meanwhile, whisk the egg yolks in a large bowl. Add the sugar and mix until combined. Stir in the crystallised pumpkin. Stir in the honey and cashews. Add the rosewater and stir to combine. Add the nutmeg and cinnamon and stir until the mixture is pale.
4 In a clean, dry bowl, beat the egg whites until soft peaks form. Fold the egg whites into the cake mixture. Stir in the lime zest.
5 Add the semolina-butter mixture to the cake mixture. Pour into a tray lined with baking paper. Bake for
1 hour or until firm to touch. Remove from oven and set aside to cool slightly. Dust with icing sugar and cut into 12-16 slices to serve.