Sri Lankan Love Cake (Cashew, Semolina and Spice)
A rich, moist semolina and cashew cake scented with rose water, cardamom and citrus. A Sri Lankan celebration classic.
- Time1 hr 30
- LevelMedium
- Costabout £0.44 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Grease and line a 20 cm square tin with baking paper.
- 2
Beat the butter, sugar and honey together for 4 minutes until pale and fluffy. Beat in the egg yolks one at a time.
4 min - 3
Stir in the semolina, cashews, mixed peel, lemon zest, rose water and spices.
- 4
In a clean bowl, whisk the egg whites to stiff peaks. Fold a spoonful into the cake mix to loosen it, then fold in the rest gently.
- 5
Spoon into the tin and level. Bake for 55 to 60 minutes, until deep golden and a skewer comes out clean. If it browns too fast, cover with foil.
57 min 30 s - 6
Cool completely in the tin. Cut into small squares. It is better on day two.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.