A cake of Dutch origin in Sri Lanka.

Love cake

Course Pastry
Cuisine Sri Lanka
Servings 1 cakes


  • 75 pcs cadjunuts
  • 115 g Semolina
  • 6 pcs Eggs
  • 220 g Sugar
  • 115 g Butter
  • 40 g rose water
  • 40 g brandy
  • 0,5 tsp Cinnamon powder
  • 0,5 tsp cardamom powder
  • 0,5 tsp nutmeg powder


  • Finely grind the cadjunuts. Slightly roast the semolina in a pan. Seperate half of the eggs into egg yolks and egg whites. Put the egg whites aside for later use. Beat the remainder of the eggs and yolks with the sugar. Beat well until foamy.
  • Add the butter, semolina, nuts, flavours and spices.
  • Whisk the egg whites and fold them into the batter. Pour into a flat tin, lined with baking paper. Bake at 175 °C until nicely browned.
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