Sri Lankan Love Cake Recipe (Soft Center) Super Easy 

Great to hear Nathalie! All credit goes to Charmaine Solomon for sharing this recipe in her 'Complete Asian Cookbook'. Have a blessed Christmas season and New Year!xx

Great job! The longer you keep it, the taste just keeps gets better. I think most people can't wait to try it and get disappointed. But you are SMART!! :) xx

Thanks so much 😊

That's awesome to used hazelnuts! Glad to know it turned out well too. Stay connected!

Love cake with peanuts is so original! Good for you! I have not made love cake with pumpkin preserve so I can't really speak from experience. It will likely be juicy. A recipe I have but never used calls for 1/2 the quantity of preserves to cashew. Keep me posted on how it turns out.

Sorry I am late to reply sachidesilva1. You can omit but it will not have that distinct rose flavor. If that's not problem for you by all means make and enjoy! :)

Ashani, put all the egg whites. Please see the updated recipe of this video with the title "(UPDATED) Sri Lankan Love Cake Recipe (Soft Center)" and it will be on there. Sorry for the confusion.

Hi 👋, it's 1kg (may be slightly more). 💕

@@AasaiRasaiRecipes Thank u so much 🌸

So happy to hear about it! I am glad the info was helpful. You're making me crave for some Love Cake now. :)) Stay in touch.

Hi back! Sorry the cake turned out dry. Ratios of the ingredients in cakes have to be accurate to get the intended texture. As you say, the sugar probably was a factor as reducing it makes the semolina too much for the quantity of sugar. The cake softens up a bit by the second day and the sweetness also improves when the recipe is followed. The oven temperatures also vary from oven to oven depending on how the heating elements are designed. So go with the temp that's best with your oven. I don't recommend artificial sweetners but Stevia is a natural sweetner that is supposedly safe for diabetics and is used as a sugar substitute, though I have never used it so please fact check. See if that would be an option in your baking. Hope this helps. :)

Nope. Not needed for this recipe :)

Hi Kojie, that's a great question. I have not tried almond meal in Love Cake so I am not sure. This is a dense cake and my guess is that it can't go wrong. Please update if you do make it with almond meal. Good luck!

You can but you would have to change up the ratios a little. Check my Jaggery cake recipe. It's pretty much love cake with Jaggery and will give you an idea of how to adjust ratios.

Aasai Rasai: Sri Lankan Recipes in English Thank you I checked that video too so I need to use that ratio for love cake instead of jaggery I should use pumpkin preserve and omit the milk ryt. That ratio and this love cake way I should make it ryt ? Pls advice

To be clear, both recipes have about the same quantity of semolina. You can keep the milk and omit the jaggery but add 250g pumpkin preserve in total instead. Since the pumpkin is also sweet you would want to reduce the 500g castor sugar to 200g to 250g in this recipe. The 3 to 4 oz melted butter is okay to keep. Notice the consistency of the cake in either video when you pour it into the pan. If it looks like that then you are on the right track. If your batter looks too dry and thick, add a little more milk. If it is too runny, add slightly more semolina. Hope this helps. Let me know how it goes.

Hi S Ds, Sorry I had missed seeing your question. They say it can be kept for many months but quite honestly, I have not tried to keep it that long. Three days at room temperature is the longest I would keep it. Hope this helps.

ruth gody eggll Eagles love cake in youtub

Yes Ruwandi it's about a kilo

You are not roasting the samolina. Do we have to add raw? Or roasted ?

Dharini, no need to roast the semolina. Just add it :)

Yes Erandi. Beat all the egg whites at the same time.

Muditha, some recipes say to roast but it does not need to be roasted for this recipe.

Thank you so much. Im going to try today.

Good luck! Please be sure you are viewing the updated video. Check the video title that says (UPDATED). Also the cake will be sweeter and tastier the next day :)

Thanks adudo! Hope you will try it some time :)

This recipe does not call for pumpkin preserve :)

Hi mei, sorry for the delay in responding. This recipe does not require dry-roasting the semolina although some Love Cake recipes do. :) Happy New Year!

Happy new year to you too. I made the cake last evening with half of the measurement of each ingredient. I dry roasted the semolina slightly. The overall taste of the cake was not upto the level i expected. It didnt taste bad but felt something was missing. Next time I should not dry roast it.Do you think if vanila and puhul dosi will make the cake taste better?

Mei, the taste of the cake improves over time. If you tasted it as soon as you baked it, it will not taste as good. That's the thing with Love Cake. It must be kept for 2 days at least for the taste to develop. Puhul dosi will make it sweeter but I have not added it to this particular recipe so I can't say for sure.

No added butter?

Latha, no butter in this recipe. The egg yolks acts as the butter. Merry Christmas!

Dhammika, you don't have to roast the semolina :)

Correct. This recipe is without butter. :)

Lucy, it is in the description box below the video.

@@AasaiRasaiRecipes am sorry I cannot find the description box below the video

No problem Lucy. Here it is. :) Love Cake Recipe 7 eggs, separated 500g caster sugar 250g semolina 375g raw cashews, finely chopped (Or pulse it in the food processor/blender) 2 tablespoons rosewater 2 tablespoons honey 1/2 teaspoon lemon zest, finely grated (Or Lemon Extract as used in this Video) 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cardamom 1/2 tablespoon natural almond extract Whisk Egg Whites and set aside. Beat the Yolks & Sugar till light and creamy. Add Semolina. Mix to combine. Add Cashew & mix to combine. Add the rest of the ingredients except Egg Whites. Mix well. Fold in the Egg Whites. Pour in to baking tray lined with 2 sheets of baking paper. OR as in the video, use two sheets of news paper under one sheet of oil/wax paper. Bake in preheated 300F oven for about 1 hr. Or a few minutes longer as ovens can vary.

Thanks! :)

Hi raorfunky, the ingredients are listed in the description part. There is also an updated version to this on ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QJQ53k-HYMA.html. Thanks much.

+Nimal Wijekoon Thank you for your feedback. The ingredients are listed on the description section, just below the video. Click on "Show More" (on a desktop version) or click on the the drop down menu (tablet/mobile). An updated video is also available with the ingredients list ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QJQ53k-HYMA.html. The new link is provided in this video but it may not show if you are viewing on some mobile devices or tablets (youtube issue). I have listed the recipe & ingredients below as well. I apologize for the inconvenience. Happy Baking! The Love Cake Ingredients are; 7 eggs, separated 500g caster sugar 250g semolina 375g raw cashews, finely chopped (Or pulse it in the food processor/blender) 2 tablespoons rosewater 2 tablespoons honey 1/2 teaspoon lemon zest, finely grated (Or Lemon Extract as used in this Video) 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cardamom 1/2 tablespoon natural almond extract Whisk Egg Whites and set aside. Beat the Yolks & Sugar till light and creamy. Add Semolina. Mix to combine. Add Cashew & mix to combine. Add the rest of the ingredients except Egg Whites. Mix well. Fold in the Egg Whites. Pour in to baking tray lined with 2 sheets of baking paper. OR as in the video, use two sheets of news paper under one sheet of oil/wax paper. Bake in preheated 300F oven for about 1 hr. Or a few minutes longer, as ovens can vary.

Merry Christmas! 🎅

Aloma, the full recipe is given in the description box below the video. You will also see the notes about an updated version of this video with recipe. Both are explained below this video. Thank you!