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.
“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.
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This traditional Sri Lankan cake was inspired by the Portuguese from the 1500’s. As the name suggests, Love Cake was originally made to win the heart of an admirer.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
- 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
- Preheat oven to 160°C (fan forced)
- Grease two rectangular cake tins and line with foil and then baking paper.
- Beat the egg yolks and sugar until pale and creamy.
- 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.
- 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.
- 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.
- Pour batter into prepared cake tins.
- Place a large tray of water on bottom oven shelf.
- Bake the cakes at 160°C for 20 mins on middle oven shelf.
- Reduce heat to 150°C and bake for a further 2 hours and 15 minutes.
- If the cake is browning too quickly, cover with foil.
- 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.
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….
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.’