Sri Lankan love cake

The New Zealand Herald - Bite - - Food For Thought -

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

80g honey

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.

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