The Perfect Sinhala Wedding Cake: A Step-By-Step Guide

Love cake is a traditional Sri Lankan cake, often served at weddings, Christmas, and other celebrations. It is believed to have originated in the 16th century during Portuguese rule and is said to have been baked by Sinhala and Tamil women to win the hearts of suitors. The cake is typically made with semolina, butter, sugar, eggs, and cashew nuts, and spiced with cinnamon, nutmeg, and rose water. It is rich, dense, and moist, with a thin, crispy crust. While there are many variations of the recipe, the cake is always nutty, fragrant, and full of spice.

Ingredients and measurements

The ingredients and their measurements for a Sri Lankan wedding cake, also known as a love cake, vary depending on the recipe. Here is a list of commonly used ingredients and their measurements, compiled from several sources:

Eggs:

• 50 egg yolks
• 25 egg whites

Sugar:

• 2 lb. (about 900 g) soft sugar
• 1 cup caster sugar (for a less sweet cake, the quantity can be reduced to 400 g)
• 500 g soft brown sugar

Butter:

• 2 lb. (about 900 g) butter
• 225 g or 250 g unsalted butter

Flour:

1/4 lb. (about 110 g) flour

Brandy:

2 wine glasses (about 500 ml)

Rose Water:

2 wine glasses (about 500 ml)

Honey:

• 2 wine glasses (about 500 ml)
• 3 tbsp or 4 tbsp bees honey or golden syrup

Raisins:

2 lb. (about 900 g) raisins

Sultanas:

2 lb. (about 900 g) sultanas

Currants:

1 lb. (about 450 g) currants

Candied Peel:

1 lb. (about 450 g) mixed candied peel

Candied Cherries:

1 lb. (about 450 g) candied cherries

Ginger Preserve:

• 1 lb. (about 450 g) ginger preserve
• 125 g ginger preserve or candied ginger, chopped

Chow-chow Preserve:

• 1 lb. (about 450 g) chow-chow preserve
• 125 g chow-chow, chopped

Nutmeg:

• 1 nutmeg, grated
• 1/4 tsp ground nutmeg

Pumpkin Preserve:

• 1 lb. (about 450 g) pumpkin preserve, cut into small pieces
• 360 g or 400 g pumpkin preserve, also known as melon candy or puhul dosi, chopped

Almonds:

• 2 lb. (about 900 g) shelled almonds for almond icing
• 2 tbsp almond essence

Cardamoms:

• 1 tbsp powdered cardamoms
• 4 cardamom pods, crushed, and seeds extracted

Cinnamon:

• 1 tbsp powdered cinnamon
• 1/2 tsp ground cinnamon

Vanilla:

• 2 tbsp vanilla essence
• 14 g or 1 tbsp vanilla essence

Almond Essence:

2 tbsp

Cashew Nuts:

• 300 g, 400 g, or 400 g chopped cashew nuts
• 8 oz. (about 225 g) coarsely ground cashews

Lime Zest:

• 1 tbsp lime zest
• Zest of 1 lemon (grated)
• Zest of 1 orange (grated)

Semolina:

1 1/2 cups fine semolina

Mixed Spice:

2 tsp allspice or mixed spice

Other Ingredients:

• 1 nugget of preserved stem ginger, finely chopped
• 1/2 tsp ground cardamom
• 3 oz. (about 85 g) puhul dosi (candied winter melon), diced
• 1 tbsp rose water
• 1/2 tsp almond extract
• 1 tbsp rose water
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• Jam (strawberry or other varieties)
• Glace cherries or macerated cherries, chopped
• Marzipan

Preparation of fruits

The first step in making a Sinhala wedding cake is to prepare the fruits. This includes removing seeds and chopping the fruits into small pieces. Here is a detailed guide on how to prepare the fruits:

• Raisins: Remove the seeds from the raisins and cut them into three or four pieces.
• Sultanas: Wash, remove any stems, and dry the sultanas.
• Currants: Wash, pick, and dry the currants.
• Preserves: Cut the pumpkin, ginger, and chow-chow preserves into small pieces.
• Candied Peel: Finely shred the candied peel.
• Nuts: Skin and chop the cadjunuts (cashew nuts).

Once all the fruits are prepared, mix them together in a large bowl. Add brandy, rose water, and honey to the mixture and soak for at least five days or up to two weeks. This step is crucial to allow the fruits to absorb the flavours and create a rich, moist cake.

After the fruits have soaked, you can proceed to the next step of mixing the batter and baking the cake. The exact quantities of each ingredient and the full recipe can be found in the sources provided.

Mixing the batter

Now that you have prepared the fruit and soaked it in brandy, rose water, and honey, and also beaten the butter and sugar together in a large basin, it's time to mix the batter.

First, add the egg yolks to the butter and sugar mixture, one at a time, beating well after each addition. Then, gradually mix in the rulang. Next, add the fruit, cadjunuts, and spices to the mixture.

In a separate bowl, beat the egg whites until stiff peaks form. This will be folded into the cake batter later.

Once all the ingredients are incorporated, you should have a thick batter with a stiff, frothy texture. This is the perfect consistency for a wedding cake.

Now, you are ready to pour the batter into your prepared cake tin and bake it in the oven!

Baking the cake

Preheat your oven to 150 degrees Celsius. Line a 25x25cm square baking tray with three baking sheets.

In a dry pan, roast the semolina without stirring or colouring it. When the semolina is still hot, add the butter and mix well until it melts and combines with the semolina. Set aside.

In a large mixing bowl, beat the egg yolks and sugar until the mixture is pale and doubles in volume. Add the lime zest, honey, spices, rose water, almond extract and mix well.

Add the coarsely ground cashews and puhul dosi (or pumpkin preserve) and mix well.

Add the semolina and butter mixture to the egg mixture and combine without beating.

In another bowl, beat the egg whites until stiff. Add the egg whites gently to the previous preparation and combine without beating.

Pour the mixture into the prepared lined baking trays and bake for 1-1.5 hours until the cake is cooked. If the cake becomes brown halfway through, place a foil paper on top to prevent browning and bake for the remaining time.

Do not overbake the cake. Check the cake every 10 minutes after the first hour. It is okay to slightly underbake the cake and turn off the oven, leaving the cake inside to cook with the residual heat and cool down overnight.

Once cooked, take the cake out of the oven and let it cool inside the tray before cutting it into desired pieces. The cake tastes better after two days of baking.

Storage and serving

The Sri Lankan Love Cake is a traditional wedding cake that is rich, dense, nutty, and fragrant. It is said to be baked with love and made for loved ones. Here are some tips for storing and serving this special cake:

Storage:

The Love Cake can be stored and preserved in several ways to maintain its freshness and flavour. Here are some recommended methods:

• Room Temperature: The cake can be stored in an airtight container at room temperature for up to 4 weeks, and even up to 2 months in certain climates.
• Refrigeration: It is not recommended to refrigerate the Love Cake as it may alter its texture and taste.
• Long-Term Storage: If you wish to keep the cake for a longer period, brushing it with brandy every 2 days will help extend its shelf life. With this method, the cake can be stored for up to 12 months at room temperature and even longer in the fridge.

Serving:

The Sri Lankan Love Cake is a delightful treat that is perfect for special occasions. Here are some tips for serving this cake:

• Cooling: Allow the cake to cool completely before cutting it into square or rectangular portions.
• Dusting: Dust the cake with a light coating of icing sugar to add a touch of sweetness and elegance.
• Presentation: The Love Cake is traditionally wrapped in tissue paper and then in wrapping paper, especially when given as gifts during festive occasions.
• Tea Pairing: Serve the cake with a cup of Sri Lankan tea for the ultimate local experience.
• Storage: It is recommended to store any leftover cake in an airtight container to preserve its moisture and freshness.

Frequently asked questions