The Perfect Sinhala Wedding Cake: A Traditional Recipe

The Sinhala wedding cake is a traditional Sri Lankan cake, also known as a 'love cake'. It is a semolina-based cake, flavoured with rose water, cinnamon, nutmeg, cardamom, and vanilla. The cake is also packed with dried fruit, including raisins, sultanas, currants, and candied peel and cherries. The Sinhala wedding cake is often decorated with almond icing.

Preparing the fruit

Once all the fruits are prepared, mix them together with brandy, rose water, and honey. Allow this mixture to soak for five or more days.

Mixing the batter

To make the batter for a Sinhala wedding cake, you'll need to follow a few steps. First, prepare the fruit by removing seeds, washing, and cutting into small pieces. Next, mix the fruit with brandy, rose water, and honey and soak for several days. In a separate large basin, beat the butter and sugar with a wooden spoon until light and smooth. Gradually add the eggs, one at a time, beating well after each addition. Then, mix in the rulang, followed by the fruit, spices, and nuts. In a separate bowl, beat the egg whites until stiff. Prepare a large round cake tin by lining it with two or three layers of paper. Pour the batter into the tin and bake in a preheated oven at 175°F for 2 to 3 hours.

First, put the butter and sugar into a large mixing bowl. Use a wooden spoon to beat the mixture until it is very light and smooth. This step is important, as it helps to aerate the batter and create a fluffy, well-combined mixture. Next, you will add in the eggs. Add the egg yolks one at a time, making sure to beat well after each addition. This helps to emulsify the mixture and create a stable emulsion. Once all the yolks have been incorporated, gradually mix in the rulang.

At this point, you can add the soaked fruit mixture, along with the spices and nuts. Combine everything gently with a wooden spoon or a rubber spatula, being careful not to overmix the batter. Overmixing can cause the gluten in the flour to develop too much, resulting in a tough, chewy cake.

In a separate bowl, you will want to beat the egg whites until they form stiff peaks. This will incorporate air into the egg whites and create a light, fluffy texture. Once the egg whites are ready, gently fold them into the batter in two or three additions. Be careful not to deflate the egg whites too much while folding.

Finally, pour the batter into your prepared cake tin and place it in the preheated oven. The cake will need to bake for a fairly long time, around 2 to 3 hours, due to the dense nature of the batter. Keep an eye on it towards the end of the baking time, as you may need to adjust the temperature or cover the cake with foil to prevent overbrowning.

Baking the cake

Baking the Sinhala Wedding Cake

Preheat your oven to 150°C. Line a 25x25cm square baking tray with three layers of baking sheets. You can also use a 20x30cm cake tin lined with baking paper.

In a mixing bowl, add the butter and sugar. Beat the mixture with a wooden spoon until it is light and fluffy. You can also use a handheld or stand mixer fitted with a paddle or whisk attachment for this step.

Add the eggs, one at a time, and beat well after each addition. Then, mix in the rose water, brandy, vanilla essence, almond essence, lime or orange zest, cinnamon, nutmeg, cardamom, and other spices.

Next, fold in the dry ingredients, including the semolina, cashew nuts or almonds, pumpkin or melon candy, and candied or glace cherries. If you are not using nuts, replace them with an equal amount of semolina. Be careful not to overmix the batter, as this will affect the final texture of the cake.

Pour the batter into the prepared baking tray or tin. Bake for 1 to 1 hour and 30 minutes, or until the cake is cooked. The cake is done when a toothpick inserted into the centre comes out clean. If the cake starts to brown too much during baking, cover it with foil and continue baking.

Allow the cake to cool in the tray or tin for about 20 minutes before turning it out. Dust with icing or powdered sugar and serve. The cake tastes better after a day or two of baking and can be stored at room temperature for up to 4 weeks.

Making the icing

The Sinhala wedding cake is typically iced with almond icing or royal icing. Here is a detailed, step-by-step guide on how to make the icing for your Sinhala wedding cake.

Ingredients:

• 1 lb. shelled almonds
• Royal icing

Method:

• To make the almond icing, start by shelling and measuring out 1 lb. of almonds.
• Using a food processor or blender, grind the almonds until they form a fine powder. You can also use a mortar and pestle for this step if you prefer.
• Once you have a fine almond powder, set it aside and prepare the royal icing.
• Royal icing is made by whipping egg whites until they form stiff peaks and then gradually adding in sifted confectioner's sugar. Continue adding sugar until the desired consistency is reached.
• You can test the consistency by lifting the beaters; the peaks should stand straight up.
• Once you have prepared the royal icing, gradually mix in the almond powder until you have a smooth and creamy icing.
• If the icing becomes too thick, you can add a small amount of water or lemon juice to thin it out.
• If you prefer a sweeter icing, you can also add a small amount of vanilla extract or almond extract to taste.
• Once your icing is ready, it is time to assemble and decorate your Sinhala wedding cake!

Decorating the cake

Decorating the Sinhala wedding cake is a fun and creative process that will make your cake look stunning and elegant. Here are some detailed instructions and tips to help you decorate your cake like a professional:

Prepare the Cake Boards and Layers:

Before you begin decorating, it's important to have your cake layers cooled and ready. Place each cake layer on a cake board, making sure to remove any crumbs or excess frosting. You can use a 6-inch cake board for the top tier and a 9-inch or 10-inch cake board for the bottom tier.

Create a Crumb Coat:

A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It helps to seal in the crumbs and create a smooth base for decoration. Refrigerate the cakes after applying the crumb coat to let it set.

Apply the Exterior Frosting:

For a simple and elegant design, use a bench scraper to create a textured, ruffled look on the exterior frosting. Spin the cake turner as you apply the frosting with a small icing spatula to achieve beautiful ruffles. You can also use a large icing spatula for the larger cake and a small one for the top tier.

Assemble the Tiers:

To assemble the tiers, first, place four cake dowels in the bottom tier for support. Cut the dowels to match the height of the bottom cake. Then, carefully place the top tier in the centre of the bottom tier. You can pipe dots of frosting between the tiers to cover any spaces or smears.

Add Final Decorations:

To enhance the beauty of your Sinhala wedding cake, consider adding some decorative pieces, such as artificial flowers, fresh flowers, or berries. You can also pipe frosting dots or "pearls" around the bottom of the cake and between the tiers. Smooth any peaks on the pearls by moistening your fingertip with water and gently pressing them down.

Storage and Display:

Keep the assembled cake refrigerated until ready to serve. You can lightly cover it with plastic wrap after a few hours once the frosting has set. The cake is best enjoyed within three days, but it can be refrigerated for up to a week.

Frequently asked questions