Sri Lankan Love Cake

Adapted from Charmaine Solomon's recipe

  • 7 eggs, separated
  • 500g caster sugar
  • 250g semolina
  • 375g raw cashews
  • 2 tablespoons rosewater
  • 2 tablespoons honey
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon cardamon
  • 1/2 teaspoon almond extract

1. Line a 20cm square cake tin with bang paper, then brush the paper and sides with melted butter. Preheat an over to 150C


2. Finely chop the cashews


3. Beat the egg yolks together with an electric beater until light and fluffy


4. Add the semolina, cashews, rosewater, honey, lemon zest, cardamon and almond. Stir until combine with a wooden spoon


5. With an electric beater, beat the egg whites until stiff peaks form


6. Gently fold the egg whites through the mixture


7. Bake for approximately i hour, or until the cake is golden on top and feels firm to touch


8. Let the cake cool completely in the tin before cutting it into squares and individually removing the squares from the tin. Serve dusted with icing sugar


What's the story?

Nutritional Information (serves 25)

  • Energy: 951kJ
  • Protein: 5.7g
  • Fat: 9.0g (Saturated fat 1.8g)
  • Carbohydrates: 30.1g (Sugars 21.8g)
  • Sodium: 25mg

And a word from the dietitian...

Seven eggs... pwoah! “Hope you don’t have high cholesterol”, you may say. The cholesterol in eggs actually has little effect on your blood cholesterol; the Heart Foundations recommends up to 6 eggs per week for those with elevated blood LDL cholesterol