Sri Lankan Dessert (Love Cake)

Ingredients For Sri Lankan Dessert (Love Cake):

Eggs 6
Caster sugar 500 gm
Unsalted butter 150 gm
Honey 3 tbsp
Rose water 2 tbsp
Lemon zest 1 lemon
Nutmeg powder 1 tsp
Ground cardamom 1 tsp
Raw cashews 8 oz
Semolina 8 oz
Crystallized pineapple 125 gm

Method:

Line a 10 x 12 inch cake tin with baking paper. 

Preheat oven to 150 degrees C. 

Beat eggs and sugar until thick and light. 

Add softened butter and honey, rose water, lime zest, nutmeg and cardamom. 

Beat well. Chop cashews coarsely and stir in together with the semolina and crystallised fruit. 

Turn into prepared tin and bake in a slow oven for 1 hour or until pale golden on top. If the cake starts to brown too quickly, cover loosely with foil. 

Do not use the skewer test, because if a skewer comes out clean it means the cake is overcooked. 

Leave cake in tin to cool. 

Cut into small squares to serve.
Sri Lankan Dessert (Love Cake) by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.