Sri Lankan Love Cake
Spoil Mum with this sweet treat this Mother's Day.
10 Egg Yolks
185g Chopped Cashews
300g Pumpkin Preserve
40ml Rose Water
1 Lemon Zest
¼ tsp Grated Nutmeg
¼ tsp Ground Cinnamon
Pre-heat oven to 150 degrees.
Soften butter and mix with the semolina, mix egg yolks and sugar together but don’t whip it, then add semolina mix and stir. Add remaining ingredients, stir together then pour into a tray (25 x 50 6cm deep) lined with baking paper. Alternatively spoon batter into petit four or mini muffin moulds. Bake in preheated oven for 1 hour at 150° or until firm to touch and a skewer comes out clean.
Please note, this cake is meant to be moist and sticky. Remove from oven and set aside to cool slightly. Dust with icing sugar and cut into slices to serve.
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