Food, History & Traditions

Friendly Friday Challenge Guest Post – Nostalgia

The Guest post for this week’s Friendly Friday theme of Nostalgia, comes from Lorelle, an Australian Mum of two, passionate traveller and foodie enthusiast, who blogs at A Mindful Traveller.

I had the immense pleasure of meeting the lovely Lorelle a couple of years ago and she has been so kind to write a beautiful narrative about a very different kind of cake, one that is not only full of tradition but also has a special meaning for her and her family.

Two bloggers meet in Melbourne

Lorelle writes:

Nostalgia

“Interestingly, there are two forms of nostalgia, restorative and reflective.

For me, Nostalgia is purely reflective. Stepping down memory lane with no need to recreate the past, is gratifying. The memories and more importantly, the feelings associated with those memories, are forever embedded with us.

Food is a remarkable trigger for Nostalgia, as it is a powerful sensory recollection. We all associate certain foods with memories and feelings.

Sri Lankan Connection

Coming from a Sri Lankan family, food is an important cultural way of life. And when I reflect on the vast variety of delicious and tasty Sri Lankan foods, there is one particular dish that is not only my favourite but one that holds special memories as it is only prepared and eaten at that all-important sacred feast of Christmas.

These customs and traditions allow us to preserve our important ancestral history. Unique, individual stories, wisdom and in this case recipes, passed from generation to generation. As Sri Lankan migrants, my parents continue to pass on their significant heritage to their children, and at important celebrations of the year where family gather, recipes like Sri Lankan Love Cake remind us of where it all began.

Sri Lankan Love Cake

History of Sri Lankan Love Cake

This traditional Sri Lankan cake was inspired by the Portuguese from the 1500’s. As the name suggests, Love Cake was originally made to win the heart of an admirer. It is made from cashew nuts, semolina and candied winter melon/squash called puhul dosi (pumpkin preserve).  Exotic spices and floral essences create a fragrant, sweet, spiced cake with a soft chewy inside and a crunchy crust.

There are many different variations to Love Cake, with each “Aunty” insisting her recipe is better than the other! Practice is also another requirement. Don’t be alarmed if you do not succeed the first time. Adjusting ingredients or oven temperatures may be necessary.

Sri Lankan Love Cake Recipe

In the recipe below, I have used a bain-marie of water to create that soft chewy centre. By placing a tray of water at the bottom of the oven, the moisture stays within the cake and doesn’t dry it out.

So, it is here that Christmas and its celebratory traditional cakes, bring great Nostalgia of our original family home, my grandparents and the sense of togetherness and family love.

Sri Lankan Love Cake

Makes: 2 rectangular baking trays

Prep Time: 30 mins (Eggs need to be at room temperature)

Cooking Time: 2 hours 15 mins

Ingredients:

  • 450g butter, softened
  • 450g semolina
  • 650g cashew nuts (pulsed in a food processor until finely chopped, keeping some larger pieces. Do not blend to a powder consistency)
  • 12 egg yolks (at room temperature)
  • 7 egg whites (at room temperature)
  • 700g caster sugar
  • 500 g preserved pumpkin (puhul dosi), finely chopped or pulsed in a food processor
  • 50ml rosewater
  • 2 tbsp almond essence
  • 50ml honey
  • juice of 1 orange
  • rind of 1 lemon
  • 2 tsp nutmeg, ground
  • 2 tsp cardamon, ground
  • 1 tsp cinnamon, ground
  • 1 tsp clove, ground

Method:

  1. Preheat oven to 160°C (fan forced)
  2. Grease two rectangular cake tins and line with foil and then baking paper.
  3. Beat the egg yolks and sugar until pale and creamy.
  4. Combine the softened butter and semolina together in a separate bowl using your fingers. Add this to the egg and sugar mixture in thirds, beating to combine.
  5. Transfer mixture into a very large mixing bowl and using a wooden spoon incorporate the nuts, pumpkin preserve. Then add rosewater, almond essence, honey, juice and rind, stirring well. Add remaining dry spices and mix.
  6. Whip the egg whites into soft peaks and gently fold through the egg whites into the cake batter in two batches, do not over beat mixture. The egg whites will loosen up the mixture.
  7. Pour batter into prepared cake tins.
  8. Place a large tray of water on bottom oven shelf.
  9. Bake the cakes at 160°C for 20 mins on middle oven shelf.
  10. Reduce heat to 150°C and bake for a further 2 hours and 15 minutes.
  11. If the cake is browning too quickly, cover with foil.
  12. Once cooked and brown on top, remove cakes and allow to cool in trays before transferring. Cut into rectangles or squares when cool.

If you are wondering about preserved pumpkin, Lorelle writes to tell me that:

Preserved pumpkin or Puhul dosi, can be purchased from the Indian/Sri Lankan grocers or you could try to make your own. You can alternatively use preserved or candied squash/winter melon or pineapple. A health food store might stock these items.

About Lorelle and A Mindful Traveller:

Three years ago, I decided to document and share my personal travel and favourite recipes from the many wonderful places I visited locally and globally.

My passion for travel grew immensely and was educated as I discovered new and exciting corners of the globe that I had not been to before.

Living in Australia and being quite distant from the rest of the world has its advantages and disadvantages.

Now, as we fight our way through a worldwide pandemic, the ambivalent questions of when we will be able to travel overseas again are daunting.

This presents another opportunity to further explore my own country and improve my knowledge for the country I was born in. The open outback, rugged coasts and stretched roads are calling….

Photo by David Jia on Pexels.com

Many thanks to Lorelle for sharing this delicious recipe and giving us an insight into the background and traditions around this a small piece of ‘nostalgia.’

folk art eggs
blogging, Photography

Friendly Friday Challenge – Nostalgia

norway
A day in Norway

“Photographers are writers- Writers are photographers: we catch a glimpse of something beautiful – a flower, a glance, a window – and catch it into our camera or writing lens: add a bit of glimmer, a ghost of a shadow, allowing the background to sink into fuzziness while focusing on the sharp beauty; thus, we highlight the romance of life.”

Pamela Wight from https://roughwighting.net/

What beautiful words from Pam – inspirational words that inspire us to become better photographers, whether we are amateur or professional. We strive to become photographers that capture the emotion in a scene, or evoke a feeling from the viewer.

It is my photographs that tell me that four years ago I was leaving Poland on a flight to Denmark. I was overjoyed to be in Denmark, but so sad to leave Poland behind.

Five years ago, I took photos of our newest family member.

While six years ago, I was driving overland across the mountains and fjords of Norway.

Ten years ago, the following photo reminds me of the serenity I felt the day I was punting on the Avon River in Christchurch, New Zealand. It was just two weeks before the first of two devastating earthquakes to hit that city.

christchurch
The Avon River, Christchurch

More than 40 years ago, I was about to fall in love. Not with a boy, but with the snow. I was leaving for my first skiing holiday with friends.

Girl in coat and beret

Without photographs, these memories and feelings might be lost in the passage of time.

Memories are made of moments.

Life is a collection of such moments fused into an ever-changing continuum.

The transient nature of life’s experiences are one reason why we take photographs. Like time travelling, photographs are a way to give life to the past, so we can imagine again that moment in time, in all its visual richness.

Looking at photos might evoke a feeling of NOSTALGIA.

Feeling Nostalgic

Join the Weekly Friendly Friday Challenge Theme

To join in with this week’s challenge theme, simply create a post, including a pingback, using the theme Nostalgia, and tag it:

Friendly Friday – Nostalgia

Be sure to leave a comment below,as well as the pingback, so others can read your post.

Write a Little More for Friendly Friday

As this is the first Friendly Friday post for the month, we would love you to write a little bit more about your chosen photo/s. It’s far more interesting to hear the narrative in addition to the photos that you post. [This does not have to be a lengthy]. Here are some ideas if you are stuck on what to write:

  • What is its significance or history of the photo/s?
  • Where and when were they taken?
  • Why was it taken?
  • Post a recipe/ re-tell an old story that relates to the topic

Monthly Guest Blogger – A Mindful Traveller

Each month, Sandy and I publish a Friendly Friday post from a guest blogger. This month the wonderful Lorelle from Melbourne, Australia, who blogs at A Mindful Traveller will be our guest blogger and will take about an old family recipe that evokes Nostalgia for her. The post will be published here at StPA tomorrow.

If you are interested in submitting a guest post for Friendly Friday, please contact me or Sandy, via the Contact pages or our WordPress Profiles.

Weekly Photo Challenge Next Week

Next week, Sandy will have a new topic for Friendly Friday. Follow our blogs to receive new themes each week.