Traditional Sri Lankan Love cake recipe, made with love and made for loved ones. This is one cake that we can truly call Sri Lankan. This cake is specially made during Christmas time, rich in cashew nuts and puhul dosi also known as pumpkin preserve, Sri Lankan spices such as nutmeg, cinnamon, rose water. It’s just so rich & flavourful that it gets quite addictive once you eat it.
My Mum’s Secret Sri Lankan Love cake recipe
As a child growing up, this is one cake my mum made every Christmas and no one, in my opinion, no hotel, no relative, no catering business could beat her love cake. Am I bias because she is my mother? hmmm, maybe but I also truly understand flavours and can tell you when a love cake is good. Its made with so much love, that even when I make it, I still feel something is missing, and that’s my mothers love that goes into this cake.
Until today when we go home for Christmas, I would ask my mum to make me a huge batch of love cake to take back overseas so I can eat:) although I tell her I am going to distribute it with my friends, I end up eating it all hah hahaha she still thinks I give her love cake to people but how can I when it is soooo good.
I still have memories of my mother making this cake, I wait eagerly till the end to lick the bowl and the batter, mind you my mum’s love cake was loaded with brandy, no wonder I was happy as a kid always hahahhaha. She would start the process about 1 week in advance by hand cutting, not chop!!! but hand cutting the cashew nuts to tiny pieces, then she would hand-cut!!! not grate the lime rind, but hand-cut into tiny pieces.
Then the puhul dosi is also hand cut and she makes a huge batch so you can imagine how many kilos and kilos of cashews, puhul dosi and lime rind gets hand cut. To be honest, I don’t have time to be hand cutting, I simply chop them roughly and grate the lime, probably that’s what’s missing in my cake, that love and passion she puts into her love cake.
When I asked my mum to give me her recipe, she decided to give me new information every time I baked the cake and when I complained that it was not like hers, she would tell me bits and pieces that she would do to get a perfect love cake. So I ended up making 5 cakes to get the perfect texture. Well she is very protective of her recipe and I am about to give you that secret recipe.
Sri Lankan Love cake history
We all eat love cake but do we know where it really comes from? it is said that this cake was an invention when the Portuguese colonised Sri Lanka. The Portuguese men at that time did not have Portuguese women to marry, so they married the Sinhalese and Tamil women which was the two largest ethnic groups at that time, which was also encouraged by the government in that era.
It is said that this love cake was born as a result of the Sri Lankan women trying to win the hearts of the Portuguese contenders.
We know this cake is an influence by the Portuguese because of the puhul dosi used, which is actually a fruit originated from Portugal. But Sri Lankan women in that era made this cake using of all the spices and nuts that were popular in Sri Lanka and loaded the cake with rose essence, almond essence, cashews and all the spices like cinnamon, nutmeg which was very popular in Sri Lanka making it a bold and truly Sri Lankan cake.
Because this cake was an invention of the Sri Lankan women trying to win the hearts of its contenders, the name ‘love cake’ was born. Just like love, its sweet, its delicious, its rich, its highly addictive, it is fragrant and intoxicating therefore the cake definitely lives up to its name.
Traditional Sri- Lankan Love cake recipe ingredients
There are a million recipes on the internet and millions of ways to do this cake. While respecting everyone’s recipes passed down through generations. There are few ingredients that are compulsory in a Sri Lankan love cake. They are:
Puhul dosi ( pumpkin preserve) this is non-negotiable
Cashew nuts – Very important
Flavour essences like vanilla, almond and rose water
Spices such as cinnamon and nutmeg which now comes in a packet called allspice or mixed spice
Puhul dosi chopped Cashew nuts chopped Flavourings & Spices Semolina raw vs toasted
Different ways to do traditional Sri- Lankan Love cake recipe
Now I have seen, tasted many recipes and some may not use puhul dosi, for me this definitely needs to be there, the taste is not the same without it.
Some recipes are dry and have a butter cake-like texture; that’s definitely not what you want. it needs to be rich, heavy, gooey in the middle and chunky. A little bit of a crusty and burnt top is exactly what you need to expect.
Follow my recipe to the T and I can guaratee, you will end up with a super delicious intoxicating and highly addictive love cake.
How long in advance to make traditional Sri Lankan love cake?
Now the love cake definitely gets better with time, but unlike the Christmas cake, it cannot be kept for a long time. I make my love cake around the 15th of December, and keep it until the middle of January. But I also use brandy in my love cake, which helps with the shelf life.
How to store traditional Sri Lankan love cake
Store in a cool dry place away from sunlight for up to 4 weeks in room temperature covered in an airtight container. Add oil paper on the top and bottom, so it stays moist and doesn’t dry out. I have actually stored mine for even 2 months, but all climates are different so 4 weeks will be ideal. Don’t refrigerate as it will not be the same.
Sri Lankan Love cake with pumpkin preserve
There are different names for pumpkin preserve, melon candy, puhul dosi. Make sure to buy the one that is dry, not the one that is soaked in syrup. Many countries have this available in speciality Sri Lankan shops. I have heard that in some countries it is hard to find it, I have also seen amazon or eBay sell them as well, just do a quick google search and I am sure you will find it.
Can I make a eggless traditional Sri Lankan Love cake
No, you cannot, I am sorry to disappoint any of my readers, substituting ingredients from an authentic love cake recipe will not be the same, and I don’t want to destroy this beautiful cake by giving alterations
Can I make the Sri Lankan Love cake without alcohol?
I get this question quite often, although, for the Christmas cake, I have given a substitution, for this love cake I don’t want to give a substitution. it’s just not the same without the brandy. Also, alcohol is what is going to preserve the cake for a long time and that gooey moist centre. I will at some point trial this version of the love cake without brandy, but not this Christmas.
Check out my other Christmas food recipes here
Watch how to make traditional Sri Lankan love cake recipe
Step by Step recipe how to make traditional Sri Lankan love cake recipe
Traditional Sri Lankan Love Cake Recipe
Equipment
- Oven
- Cake mixer
Ingredients
Step 1
- 225 g Semolina
- 225 g Butter Unsalted
- 28 g Rose essence/ Rosewater
Step 2
- 400 g White sugar
- 12 Egg yolks
- 1 Lime rind grated
Flavouring and Spices
- 2 tsp Allspice/Mixed spice
- 28 g vanilla essence
- 28 g Almond essence
- 3 tbsp Beeshoney or golden syrup
Final ingredients
- 360 g Puhul dosi/ Pumpkin preserve/melon candy Chopped
- 300 g Cashew nuts Chopped
- 70 ml Brandy
- 120 ml Milk Fresh
Instructions
- Line one 25x25cm square baking tray with 3 baking sheets. Preheat oven to 150C (Conventional Oven)Make sure to use a tray size similar to the above dimensions, because the height of the cake is very important to get the correct texture.( This recipe will fit in one square tray size of 25cmx25cm)
Step 1 (Semolina & butter mixture)
- Add semolina to a pan and roast it on a low heat for about 5-6 minutes until it is lightly roasted and has a slight brown colour like sand, take it off the heat and let it cool down
- Place the roasted semolina in a bowl add butter & rose essence and mix well with a wooden spoon until well incorporated. leave aside
Step 2 (Egg yolk and sugar mix)
- In a mixing bowl with the whisk attachment add the egg yolks, sugar and mix well until fluffy and creamy, you will see the mixture is lightly pale colour and has doubled in size. finally, add the lime rind, mix well in a low speed and leave aside.
- From this point, everything needs to be folded by hand, Add in the semolina and butter mixture into the egg mixture ( Step 1 +Step 2) and mix well with a wooden spoon.
- Add mixed spice (Allspice), bees honey, brandy, pumpkin preserve, cashew nuts, vanilla essence and almond essence, milk and mix well, until well mixed
- Beaten egg white is optional (6 egg whites) some people may be used to the cakey texture of the love cake, if you prefer to do it that way, you can add the egg whites at last but I actually like the chunky and gooey texture, but it is chunky and is not compact therefore a little difficult to cut. depending on your preference, you can add egg white or omit it.
Baking the cake ( A crucial part of the recipe)
- Pour the mixture into the prepared lined baking trays and bake for 1- 1 and a half hours until the cake is cooked. If the cake becomes brown halfway through place a foil paper on the top to stop it from browning and bake the required amount of time. * Do not over bake the cake, then it becomes dry, check the cake every 10 minutes when 1 hour is passed. It is ok to slightly under bake the cake and off the oven and leave it inside the oven, it will bake a little bit more for the heat in the oven and cool down over night. My cake, I covered it after 1 hour with a foil, then I bake for another 20 mins ( 1 hour 20 mins in total) leave it overnight to cool down inside the oven. Every oven is different, so make sure to check the cake often.Slightly under baking will ensure the gooey and moist centre.
- Once cooked, take it out of the oven let it cool inside the tray before cutting into desired pieces. The cake tastes better after 2 days of baking.
Hi.. So do we eliminate egg whites completely here?
Yes, correct. No egg whites at all. I am aware that many recipes call for egg whites, but just the egg yolks in the cake, gives a much rich and chunkier texture. Hope this helps.
I’m so excited to try this recipe for Christmas this year. Please can you let me know the mixture ingredients and qty for all spices? Thank you
Hi, All quantities are written down on the recipe. Is that what you are referring to? or are you planning on making your own all spice mix?
I need to try this recipe without egg whites
Yes, It does give beautiful texture and flavour without the egg whites
Hi Rachi, Thank you so much for sharing your recipe for a beloved Sri Lankan cake. My question: can I make it without the puhul? Don’t have any. Thanks!
Hi Chinta,
No, you cannot puhul dosi is a MUST for love cake, I have seen many recipes without the puhul dosi in but that will not a give you the best end result. Let me know where you live, I can probably help you to find a shop to buy it?
Hi Rachi how long can I keep this cake?
Hi, all information is written in the article, on how long to keep it, how to store it. Please have a read as it is not a short answer. Maximum of 4 weeks, depending on the climate.
Hi Rachi, yes I’m planning to make my All Spice Mix. Appreciate if you could let me know the specific spices and their individual quantities. Thank you..
I havenโt used spice mix ingredients individually therefore will not know measurements. Its a mixture of cinnamon, nutmeg, clove.
Even if you make a mixture of all the above ingredients equally and pound them into a spice mix and use the required amount in the recipe it should work. itโs just a flavouring, so you can actually taste the batter as you go.
Hi Ranchi, Greetings from Negombo.
I’ve made love cake ones for an old recipe which came out really well.
In here I’m surprised to see you adding beehoney and milk…
Is it like a substitute for egg whites?? (Cos you do not add whites here)
Best Regards
Rangana
Hey,
It’s not a substitution for the egg whites, it is the way my mum does it and I do it, I have trialled almost all recipes and haven’t been satisfied with what I have tasted. There are a million recipes on the internet to make love cake, everyone has their own version. And proudly this is my version of making the love cake. Hope this clarifies your question.
Thanks for this receipe. May God bless you.
You are welcome ๐
Hi Rachi
Could you please share the ingredients included in the all spice mix and itโs measurements. I canโt find it in stores here in SL…
Hi there,
I haven’t used spice mix ingredients individually therefore will not know measurements. In Sri Lanka its called allspice. My mums buy it from Cargill. Its a mixture of cinnamon, nutmeg, clove.
Even if you make a mixture of all the above ingredients equally and pound them into a spice mix and use the required amount in the recipe it should work. it’s just a flavouring, so you can actually taste the batter as you go.
Hi can I know ruffly the weight if the cake please, oven temperature, pan size.
I live in srilanka, so for how long can the cake be stored for?
Hi, all the questions that you have asked are written in the article, please have a read. The cake itself will be approx 1 kg final weight.
Thanks lot Rachi.. however I ended up folding in 5 well beaten egg whites as I have done it before. And I gladly added all that brandy as you have mentioned in the recipe and cake is getting baked in the oven as I write this.. ๐คฉ. Will let you know how the end result!
Let me know how it comes out. I have tried it with folding 6 egg whites ( My mum sometimes does that as well) it tasted good, although I felt, the flavour has diluted a little. But was not entirely happy with the texture, as it was more compact. But love to hear your thoughts, as I was trying to compare it side by side.
Hi,I came here to see can this be done without Brandy.I guess nope.Even though I asked for a Brandy substitution for Christmas cake from you,I myself don’t feel like making Christmas cake without Brandy.I know it won’t be the same.Oh well,I guess it is cake with Apple juice for me this year.
By the way,why is Puhul dosi called Pumpkin preserve in English? It doesn’t translate correctly. I see some bottles of gooey something labeled as pumpkin preserve.They might be Pumpkin, but definitely not Puhul dosi.
Imalshi, I am so sorry, I am sure this recipe can be done without alcohol because all other recipes for love cake are done without brandy, but since I have not trialled it, I am unsure what it will do to the texture of the cake. I am hoping to try it without alcohol, but it won’t be for this Christmas unfortunately.
and yes the gooey pumpkin preserve is definitely not the correct one. The dry one is the best. some call it pumpkin preserve some call it melon candy too.
Hi Rachi,
I am planning to follow your recipe. Would you be able to tell me how many pounds can be made with the recipe you have shared?
Thank you.
Krishanthie
It would be roughly a 1kg cake. I don’t weigh the final measurement of the cake, but my calculations suggest it would be approx 1 kg cake.
Hi Rachi, I’m very keen to try this recipe. My mum used to make it and it was always wonderful. Sadly, she’s no longer with us and I don’t have her recipe – if indeed she used a recipe! Can you tell me what oven temp to use in a fan forced oven? I think the correct oven temp is crucial to the success of this recipe. Cheers, Ellis
Mum’s always baked the best cake, I agree, nothing can beat our own mums bakings.Yes definitely, its all in the baking time and oven temperature. The reason why I have written conventional oven is because the heat is not to harsh, fan forced is actually good to make something crispy, because its has a stronger temperature. I haven’t used fan forced oven for this cake but to convert conventional to fan forced it is always 20 degrees less. so if i have 150C conventional it will be 130 fan forced.
Thank you.
First time attempting to make love cake. This receipe is easy and came out so well. I used a smaller tray than suggested which took longer to bake. The cake was still moist and tasted absolutely delicious. Thanks Rachi for sharing this and helping me find the ingredients as well!
Thank you for the lovely comment.
Hi, Can I know the weight of the cake in kg to figure out a pan size. Thanks.
May I know for how long should it bake for?
Thanks
It’s all written on the recipe.
Hi, can’t we make without adding brandy?
Hi, I haven’t made without brandy, but a few have tried it and said it came out well.
Hi Rachi,Thank you for all the Recipes,I want to try the Love Cake without the egg whites.inatead you add milk,haven’t heard about adding milk.
I will try this,I’m sure it’s delicious. Have a Blessed Christmas & a happy new year!!
It is definitely better without the egg white. Let me know how you go. Milk makes it moist
Hi i made your love cake and it was a hit with our non sri lankan friends. Everyone is asking for recepie ๐. Thank you so much for sharing your knowledge with us.
Your welcome ๐