Traditional Sri Lankan Love Cake Recipe with Cashews

Sri Lankan love cake is a rich, fragrant celebration cake made with cashews, semolina, eggs, warm spices and often candied winter melon. It is baked slowly until set, then served in small squares; the nuts, citrus and floral notes make each bite flavorful without needing frosting. Recipes vary between households, especially in their choice of preserve and spice balance.

Ingredients

1 cup (227 g) unsalted butter, softened
1½ cups (300 g) superfine or regular granulated sugar
6 large eggs, separated, at room temperature (about 300 g without shells)
1 cup (160 g) fine semolina
2 cups (260 g) raw or roasted unsalted cashews, finely chopped
¾ cup (150 g) finely chopped candied winter melon preserve, also called puhul dosi
1 tablespoon (15 ml) rosewater
2 teaspoons (10 ml) vanilla extract
1 tablespoon (6 g) finely grated lemon zest, from about 1 lemon
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
¼ teaspoon fine salt
1 tablespoon (8 g) semolina, for dusting the pan

Instructions

Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 300°F (150°C). Grease a 9-inch (23 cm) square cake pan, line the base and sides with parchment, then grease the parchment. Sprinkle the extra tablespoon of semolina over the base and tap out any excess. The low oven helps the dense cake cook through without a dark, dry edge.
Prepare the flavorings. Chop the cashews and winter melon preserve into small, roughly pea-size pieces so they distribute evenly and are easy to slice through. If the preserve is sticky, lightly dampen the knife between cuts. In a small bowl, stir together the semolina, cinnamon, cardamom, nutmeg, cloves and salt. Keep the egg whites in a clean, dry bowl; even a trace of yolk or grease can stop them whipping well.
Cream the butter and sugar. Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter and sugar on medium speed for 3–4 minutes, scraping down the bowl once, until the mixture looks pale and fluffy. It will not become as airy as a sponge-cake base, but creaming it well gives the cake a lighter, more even crumb. Add the egg yolks one at a time, beating briefly after each addition.
Add the aromatic ingredients. Beat in the rosewater, vanilla and lemon zest. The mixture may look slightly curdled after the yolks are added; that is not a problem. Add the semolina and spice mixture and mix on low just until no dry patches remain. Fold in the chopped cashews and winter melon preserve with a sturdy spatula, scraping the bottom of the bowl so the fruit and nuts are spread through the batter.
Whip and fold in the whites. With clean beaters, whip the egg whites on medium-high speed until they hold soft peaks, about 2–4 minutes. The peaks should curl over when you lift the beaters, rather than stand stiff and dry. Fold one-third of the whites into the nut mixture to loosen it, then gently fold in the rest in two additions. Use broad strokes and stop as soon as no obvious white streaks remain; overmixing knocks out the air that helps the cake rise.
Fill the pan. Scrape the batter into the prepared pan and spread it evenly into the corners. Smooth the top lightly without pressing it down. Tap the pan once or twice on the counter to release large air pockets. The batter will be thick, so spread it with a spatula rather than expecting it to level itself in the oven.
Bake until set. Bake for about 70 minutes, checking after 60 minutes. If the top is already a deep golden brown before the middle is ready, lay a loose piece of foil over it for the remaining bake. The center should look set rather than liquid, and a toothpick inserted near the middle should come out with moist crumbs, not wet batter. Because this is an egg-rich cake, check the center with an instant-read thermometer: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Bake a little longer if it has not reached that temperature.
Cool before cutting. Set the pan on a rack and leave the cake to cool completely in the pan, about 2 hours. The warm cake is delicate and can crumble if cut too soon; cooling also lets the semolina and fruit settle into a sliceable texture. Lift it out using the parchment, peel the paper away, and cut into 16 small squares with a sharp knife, wiping the blade between cuts if needed.

Tips

Choose the right preserve. Candied winter melon, or puhul dosi, is a traditional ingredient and is sold in some South Asian shops. If you cannot find it, use finely chopped candied citron or a mix of candied orange peel and a little chopped dried apricot. The cake will still be fruity, but the citrus substitute has a brighter, less melon-like flavor.
Keep the batter tender. Use room-temperature butter and eggs so they blend smoothly. Fold the whites gently and stop as soon as they disappear; a deflated batter makes a heavier cake, while stiff, dry whites are harder to incorporate evenly.
Watch the top, not just the clock. Oven temperatures and pan materials vary. Start checking around 60 minutes, cover the top loosely if it is browning quickly, and use a thermometer to confirm the center has reached 160°F (71°C). A clean toothpick alone is not a reliable safety check for this moist cake.
Make clean slices. Let the cake cool fully and use a long, sharp knife. For neater portions, chill the cooled cake for 30 minutes before cutting, then let the pieces return toward room temperature before serving.

Serving Suggestions

Serve love cake in small squares because it is rich, nutty and sweet. It is lovely with plain black tea or lightly brewed Ceylon tea, which gives a clean contrast to the buttery crumb and spices. Coffee also works, especially when the cake is offered after a meal or at a festive gathering. For a simple dessert plate, add fresh orange segments or a few berries; their tartness balances the candied fruit without competing with the rosewater.

The cake is most fragrant at room temperature. If it has been chilled, take it out 30–45 minutes before serving so the butter softens and the spice aromas become more noticeable. It does not need icing, cream or a sauce. If serving a crowd, cut the squares modestly and offer extra pieces, rather than making oversized portions that are difficult to lift neatly.

Variations

Adjust the floral note: Rosewater is a recognizable part of many Sri Lankan-style love cakes, but its strength varies by brand. Start with the listed tablespoon for a clear but balanced aroma. If rosewater is unavailable, use the same amount of orange blossom water for a different floral-citrus note, or replace it with 1 tablespoon (15 ml) of milk and keep the vanilla. The cake will be less floral but still warmly spiced.

Change the citrus and spice: Lemon zest gives a fresh edge; finely grated lime zest is another good choice and tastes a little sharper. You can increase the cardamom to ¾ teaspoon for a more pronounced perfume, or leave out the cloves if their flavor is too strong. Keep the total ground spices close to the stated amount so they do not overwhelm the cashews.

Use a different nut or preserve: Almonds can replace some or all of the cashews, though they make the flavor less buttery and distinctly different. If using salted nuts, omit the added salt. Candied citron, candied orange peel or finely chopped dried apricot can stand in for winter melon preserve; avoid adding a large amount of wet jam, which can make the center gummy and slow baking.

Storage and Reheating

Once cool, transfer the cake to an airtight container and refrigerate it within 2 hours of baking. It keeps well for 3–4 days in the refrigerator. Separate layers with parchment if stacking the squares, and keep the container closed so the cake does not absorb other refrigerator odors. For the best texture, let each portion sit at room temperature for 30–45 minutes before eating.

To freeze, wrap the whole cooled cake or individual squares tightly, then place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, still wrapped, to limit condensation; bring to room temperature before serving. Reheating is optional, since the cake is usually served at room temperature. If you do warm a refrigerated leftover, heat it through to 165°F (74°C), the recommended temperature for reheated leftovers, and let it cool slightly before serving.

Frequently Asked Questions

What makes Sri Lankan love cake different from an ordinary butter cake?
Love cake gets its character from the combination of semolina, finely chopped cashews, warm spices, citrus and often candied winter melon. It is richer and denser than a typical sponge, with a fragrant, slightly chewy texture rather than a tall, airy crumb. It is commonly served as small squares without frosting.

Can I make this cake without semolina?
Semolina provides the characteristic fine, grainy bite and helps the moist batter hold together. Fine semolina is best. Replacing it with all-purpose flour changes the texture and makes the cake less traditional, so it is not a like-for-like swap. If you need to avoid wheat, use a labeled gluten-free semolina-style product only if its package instructions suit baking; results may vary.

Can I prepare Sri Lankan love cake ahead?
Yes. Bake and cool it the day before, then cover and refrigerate it. The flavors remain pleasant after a day, and the cake is easier to cut once fully cool. Take it out 30–45 minutes before serving. Keep it refrigerated between serving periods and return it to the refrigerator within 2 hours.

Why did my cake sink or turn very dense?
A little settling is normal in a rich, nut-filled cake, but a deep sunken center can mean it was underbaked or the whipped whites lost too much air. Check the center temperature, fold the whites gently, and avoid opening the oven during the first 50 minutes. Dense slices can also result from overbeating after the whites are folded in.

How do I know when love cake is done?
The center should be set, not visibly wobbly, and the top should be golden. A toothpick should show moist crumbs rather than raw batter, but use an instant-read thermometer as the final check: the center needs to reach 160°F (71°C), the USDA FSIS safe minimum for an egg dish. If the cake browns before the center is ready, cover it loosely with foil and continue baking.

Can I bake it in a round pan?
A 9-inch (23 cm) round pan with similar depth can work, but the cake may bake a little faster or slower depending on the pan’s material and shape. Check it from 60 minutes onward and confirm the center temperature rather than relying only on the clock. Line the pan with parchment so the rich cake releases cleanly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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