A Traditional Sri Lankan Wedding Cake: Recipe And Guide

Sri Lankan wedding cakes are a special and expensive treat, often made with great ceremony. The tradition of making these cakes dates back to the 1970s when families would not have had ovens in their homes, instead, they would pay the village baker a few rupees to use their oven. Today, the recipe is passed down through generations, with every family having their own unique take on the cake. The cake is filled with dried fruits, nuts, and preserves, and topped with marzipan. It is a rich and dense treat, often served during celebrations like weddings, birthdays, and Christmas.

Soaking the fruit in brandy, rose water and honey

Soaking the fruit in brandy, rose water, and honey is an important step in making a traditional Sri Lankan wedding cake. This step not only adds flavour to the cake but also helps to preserve it. Here is a detailed guide on how to soak the fruit for the best results:

Firstly, prepare the fruit by removing any seeds and chopping the larger pieces into smaller, bite-sized portions. Common fruits used in a Sri Lankan wedding cake include raisins, sultanas, currants, candied peel,section, candied cherries, ginger preserve, chow-chow preserve, and pumpkin preserve.

Next, in a large bowl, combine the mixed fruit with brandy, rose water, and honey. It is important to use a generous amount of brandy, as this will help to preserve the cake and enhance the flavour. Cover the bowl with cling wrap and let the fruit soak for at least five days. Some recipes call for soaking the fruit for up to two weeks, and in some cases, hotels may soak the fruit for up to one and a half months. The longer the fruit soaks, the more intense the flavour will be.

While the fruit is soaking, it is a good idea to prepare the other ingredients. This includes toasting the semolina, making the batter with butter, sugar, and eggs, and preparing any nuts or spices that will be added to the cake.

Finally, after the fruit has finished soaking, it can be added to the batter along with the remaining ingredients. Be sure to follow the rest of your chosen recipe carefully to ensure the best results for your Sri Lankan wedding cake.

Preparing the egg and sugar mixture

The egg and sugar mixture is a key component of the Sri Lankan wedding cake, also known as the love cake. This cake is traditionally made for weddings, birthdays, and Christmas, and is rich, dense, and sweet. The following instructions will guide you through the process of preparing the egg and sugar mixture:

Step 1: Gather your ingredients

For this step, you will need egg yolks, sugar, and, optionally, lime or lemon zest. The number of egg yolks and the amount of sugar will depend on the recipe you are following and the size of your cake. Typically, a larger cake will require more egg yolks and sugar.

Step 2: Combine the egg yolks and sugar

In a large mixing bowl, add the egg yolks and sugar. Use a whisk or an electric mixer to combine these ingredients until they form a creamy, fluffy mixture. Mix until the colour lightens and the volume nearly doubles. This process will take several minutes, and you may need to scrape down the sides of the bowl occasionally to ensure all the ingredients are incorporated.

Step 3: Add optional ingredients

At this stage, you can add any optional ingredients that your recipe calls for. For example, the zest of a lime or lemon can be added to the egg and sugar mixture to enhance the flavour and add a citrus aroma. Mix well to combine, ensuring that the zest is evenly distributed throughout the mixture.

Step 4: Set aside the mixture

Once you have combined all the ingredients for the egg and sugar mixture, you will typically set it aside while you prepare the other components of the cake batter. Keep the mixture within easy reach, as you will need to incorporate it into the full batter shortly.

Step 5: Combine with other mixtures

The next steps in the cake-making process will involve preparing a semolina and butter mixture, as well as beating egg whites to stiff peaks. Once these are ready, you will combine all the mixtures together to form the final cake batter. Follow your recipe's instructions carefully for this step, as the order of mixing and the technique used can vary.

Adding in the semolina and butter

Start by measuring out the semolina flour. For this recipe, you will need a fine variety of semolina; ensure it is not too coarse, as this can result in a cake with a gritty texture. Use a spoon to lightly scoop the semolina into your measuring cup, taking care not to pack it tightly, then level it off with the back of a knife. This method ensures you get an accurate measurement without compacting the flour.

Next, you will need to prepare the butter. For the best results, it is important to use good-quality butter with a high fat content (around 80-85% butterfat). Take the required amount of butter and cut it into small cubes. Leave the butter out at room temperature for about 30 minutes to soften slightly, making it easier to incorporate into the batter. Do not melt the butter, as this will affect the final texture of your cake.

Now, it's time to combine the semolina and butter. In a large mixing bowl, add the softened butter and use a wooden spoon or an electric mixer on low speed to beat it until it becomes smooth and creamy. Gradually add the measured semolina flour, mixing continuously until it is fully incorporated. Scrape down the sides of the bowl as needed to ensure thorough mixing. At this stage, you should have a thick, paste-like mixture.

Depending on your preference and the desired richness of your cake, you can adjust the amount of butter used. For a more decadent cake, you may choose to increase the butter by a few tablespoons. However, be mindful that too much butter can make the cake dense and heavy, so it is important not to exceed the recommended amount by too much.

Once you have achieved a uniform mixture, it is now ready to be incorporated into the rest of your cake batter, following the other steps in the recipe for a traditional Sri Lankan wedding cake. Remember, this step is key to achieving the distinctive crumb and flavour of the cake, so take your time and ensure the semolina and butter are fully combined before proceeding.

Folding in the egg whites

To fold in the egg whites, you'll want to do so gradually and carefully. It's important to maintain the volume of the egg whites while also ensuring they are fully incorporated into the cake batter.

Firstly, take a clean mixing bowl and add your egg whites. Using a stand mixer or a handheld mixer, whip the egg whites until you achieve glossy stiff peaks. The egg whites are ready when they form sharp, straight peaks that hold their shape. Be careful not to over-mix or under-mix at this stage.

Next, slowly add the whipped egg whites to the cake batter in increments. Use a spatula or large metal spoon to gently fold the egg whites into the batter, using a cutting and turning motion. Go around the bowl several times, making sure to reach the bottom of the bowl with each turn. Be gentle and avoid over-mixing, as this can cause the batter to deflate and lose its airy texture.

Continue adding and folding in the egg whites until all of them are incorporated into the batter. The batter should be light and fluffy, with no streaks of egg white remaining.

Once your batter is ready, pour it gently into your prepared cake tin. Place the tin in the middle of your preheated oven and bake according to your recipe's instructions.

Remember, the key to folding in egg whites successfully is to be gentle and gradual. This technique will help retain the airy texture of the egg whites, ensuring your Sri Lankan wedding cake turns out light and fluffy.

Baking the cake

Preheat your oven to 150°C. Grease a 25 x 30 cm cake tin with butter and double line with non-stick baking parchment, allowing enough parchment to overhang over the edge of the baking tin.

In a large mixing bowl, beat the egg yolks and sugar together until creamy and butterscotch-coloured. In a separate bowl, whisk the egg whites until stiff peaks form.

In a pan, toast the semolina on low heat for 5-6 minutes until it is a light brown colour. Place the toasted semolina in a bowl and add butter and rose essence. Mix well and leave aside.

Add the semolina and butter mixture to the egg yolk and sugar mixture. Fold in the beaten egg whites, pumpkin preserve, cashew nuts, vanilla essence, almond essence, milk and spices.

Pour the mixture into the prepared cake tin and bake for 1-1.5 hours, or until an inserted skewer comes out clean. The cake is done when it is firm yet springy to the touch, with no wobble from any uncooked cake mix.

If the cake is browning on top but is not cooked through, cover with aluminium foil for the first 45 minutes and then bake uncovered for the remaining time.

Once cooked, remove the cake from the oven and leave it to cool before cutting into portions. The cake tastes better after 2 days of baking.

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