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Loading...Sri Lankan Love Cake is a fragrant semolina cake from the Burgher community, traditionally baked for Christmas and Eid celebrations. Dense, moist, and perfumed with rose water, cardamom, and toasted cashews, it is beloved for its rich aroma and ability to taste even better a day or two after baking.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 44 gCarbs
- 2 gFiber
- 26 gSugar
- 6 gProtein
- 190 mgSodium
- 180 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the batter
- 1 1/2 cups fine semolina
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup desiccated coconut
- 1/2 cup raw cashews, roughly chopped
- 1 tsp ground cardamom
- 1 1/2 tsp rose water
- 1/4 tsp fine sea salt
- 1/3 cup pumpkin preserve or quince paste, diced (optional)
For finishing
- 2 tbsp powdered sugar, for dusting
- 8 whole cashews, for topping
Directions
- Preheat oven to 325°F (160°C). Grease an 8-inch round cake pan, line the base with parchment, and dust lightly with semolina.
- In a large bowl, beat butter and sugar with an electric mixer on medium-high until pale and fluffy, about 4 to 5 minutes.
- Add eggs one at a time, beating well after each addition, then mix in rose water.
- Fold in semolina, desiccated coconut, cardamom, and salt with a spatula until evenly combined, then stir in chopped cashews and pumpkin preserve if using.
- Pour batter into the prepared pan, smooth the top, and arrange whole cashews across the surface.
- Bake on the center rack for 55 to 65 minutes, until the top is deep golden and a skewer inserted in the center comes out clean.
- Cool in the pan on a wire rack for 20 minutes, then turn out and cool completely before dusting with powdered sugar.
- Slice into 10 wedges and serve at room temperature with tea or coffee.
Cook’s Notes
- For best flavor, wrap the cooled cake in parchment and let it rest overnight before slicing; the rose and cardamom deepen noticeably.
- Use fine semolina rather than coarse, or pulse coarse semolina a few times in a blender until sandy.
- If pumpkin preserve is unavailable, substitute with 2 tablespoons of date paste plus 1 tablespoon honey for similar richness.
- Always use room temperature butter and eggs to ensure the batter emulsifies properly and bakes evenly.
- Store in an airtight tin at room temperature for up to 5 days; it actually improves with age.
