Peter shares his recipe for the classic Sri Lankan sweet treat called Love cake. Scented with nutmeg, cinnamon, honey and rosewater, it’s perfect for afternoon tea. To make a gluten-free version of this cake, substitute the semolina with corn or rice semolina.
Serves 16 | Prep Time: 25 mins | Cooking Time: 1 hr 25 mins | Skill: Mid
• 300g semolina, lightly toasted
• 125g butter
• 10 eggs, separated
• 400g sugar
• ¼ cup grated crystallised pumpkin (available at Sri Lankan grocers)
• 80g honey
• 185g cashews, crushed
• 40ml rosewater
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• Zest of 2-3 limes
• Icing sugar, to serve
• Crystallised pumpkin is available at Sri Lankan grocers.