Sri Lankan Love Cake cannot get more authentic than this. This is a recipe from the Burgher community in Sri Lanka that so decadent yet not commonly made because it is hard to find. Now you can make it for your next celebration or edible gift and win the hearts of many!

Adapted from Charmaine Solomon's Love Cake recipe (1998). I have changed the quantities and added Ash Pumpkin Preserves/Puhul Dosi to suit my preference.

NOTE: This recipe does not contain butter.
Toothpick test does not work for this recipe.
The center of the cake will be soft and a little gooey.
Cut 1.5 inches sized pieces.
Taste and texture and flavor keeps improving and is best after 2 days.
Use fine semolina (only wheat semolina).
Do not roast the semolina.

Ingredients:
7 eggs separated
500g caster sugar
250g fine semolina (wheat)
375g raw cashews finely chopped
125g Ash Gourd Preserve (Puhul Dosi/Dry Petha/candied winter melon) finely chopped
4 Tablespoons rose water
3 Tablespoons honey
1 teaspoon finely grated lemon rind
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon almond essence

Method:
Line a quarter sheet-pan with raised edge (13L x 9.6W x 1.13H) with 2 x sheets of greased parchment paper. Set aside.
Separate the eggs in to yolks and whites.
Whisk egg whites until stiff and set aside.
Beat yolks and sugar until creamy.
Except the whisked egg whites, add all the ingredients and mix until evenly combined.
Finally fold in the whisked egg whites.
Pour into prepared pan.
Bake at 300F/150C preheated oven for 1 hour (and additional 5 or 10 mins if needed).
Cool completely in the same pan before taking it out or cutting.

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