Sri Lankan Love Cake with Semolina Cashew and Rose
A rich, fragrant Sri Lankan semolina cake studded with roasted cashews and scented with rose water, creating a perfect balance of nutty texture and floral aroma. This traditional dessert is a beloved treat for celebrations and special occasions.
Ingredients
Ingredients
- 1 cup semolina finely ground
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup roasted cashews chopped
- 1 cup unsalted butter softened
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 2 tbsp rose water
- 1 tsp vanilla extract
- 1/4 cup milk
Notes
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Make-Ahead: The cake can be baked a day in advance and stored as directed; flavors deepen overnight. Variations: Substitute pistachios for cashews or add a pinch of saffron for extra color and aroma. Serving Suggestion: Serve at room temperature with a cup of hot tea or coffee for an authentic Sri Lankan experience.