The best delicious Sri Lanka Love Cake Cashew & Pumpkin recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sri Lanka Love Cake Cashew & Pumpkin recipe today!
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“A taste of Sri Lanka”
By Indra Jayasekera
675 g Sugar
450 g Semolina
450 g Butter
900 g Nuts, cashew
450 g Preserves, pumpkin
1/2 ts Cinnamon, ground
25 ml Golden syrup
1 Lime, Zest from
25 ml Vanilla essence
2 ts Almond essence
3 ts Rose essence
=========================== Directions ========================
Separate the eggs and beat the yolks and sugar together in a
bowl to form a smooth cream. Dry roast the semolina and mix well with
the butter. Mince the cashew nuts, chop the pumpkin preserve, grate
the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg
whites. Beat the semolina and butter mixture into the egg yolks, then
fold in the stiffly beaten egg whites followed by the cashew nuts,
pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup,
lime rind and essences and mix well together.
Put mixture into a greased cake tin and place in a moderate oven
(170?C: Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in
the cake comes out clean.
ISBN #962 224 010 0