Here’s How to Make LOVE the Cake and Just in Time for Valentines Day
Let me start off by saying that this is a real recipe for making LOVE the right way and I do believe that once you've experienced it you'll never forget it. The true secret to making LOVE is that there are a few adjustments that one can add, replace or substitute to make it your perfect LOVE Texas Style.
First off the history of making Love does not date back to the Garden of Eden, but rather to the 16th century when the Portuguese controlled the coastal areas of Sri Lanka. Love is a specialty cake because of the way it's made.
Today the Sicilians have their own LOVE cake (leave it to the Italians to teach us the right way). The Italian recipe is the way I've enjoyed it here in Texas. The main ingredient, Semolina flour, is Italian flour and is used primarily for making lots of different kinds of pasta. My Texas addition is that I substitute pecans where the nuts are called for.
LOOK: This Is How To Make LOVE Cakes
In short, the cake that is called "Love" is called that because of the intense labor that was involved in making it, back in the day. Today because of mechanical grinders and the fact that we can buy all the ingredients the "labor of Love" is not so intensive anymore. The base recipe is posted below.
The love cake was introduced by the Portuguese but has evolved into a confectionery unique to Sri Lanka. The original recipe of the Sri Lankan love cake dates back to the 16th century when the Portuguese controlled the coastal areas of the country, known as "Bolo di Amor". The cake incorporates a mix of ingredients from Portuguese cakes, such as semolina, together with local Sri Lankan spices, such as nutmeg, cinnamon, and cardamom.
Local folklore is that its name comes from the fact that the grinding of spices and nuts makes this cake a true "labor of love."
The love cake is similar to the Singaporean sugee cake, which uses almonds as opposed to cashew nuts.
The Recipe is not as labor intensive and the different nuts can be replaced with other kinds of nuts to suit your taste.
Make the Sri Lanka LOVE Cake: The Recipe
The love cake is a traditional Sri Lankan cake made from cashews, semolina, and candied winter melon called puhul dosi. It is perfumed with rose, cinnamon, cardamom with lime, and nutmeg.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
1½ cups fine semolina
6 large eggs
1¼ cup caster sugar
4 tablespoons liquid honey
1 cup butter
½ teaspoon almond extract
3 tablespoons rose water
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
8 oz. cashews, coarsely ground
3 oz. puhul dosi (candied winter melon), diced
1 tablespoon lime zest
- Preheat the oven to 300 F (150 C) and line an 8-inch (20 cm) square baking dish with parchment paper.
- In a dry pan, roast the fine semolina without stirring it and without coloring it.
- When the semolina is still hot, add the butter and mix well until the butter melts and mixes well with the semolina. Set aside.
- Separate the eggs.
- In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar until the mixture whitens and doubles in volume.
- Add the lime zest, honey, spices, rose water, and almond extract, and mix well.
- Add coarsely ground cashews and puhul dosi and mix well.
- Add the mixture of semolina and butter and incorporate with the spatula, without beating.
- In another bowl or the bowl of a stand mixer, beat the egg whites until stiff.
- Add the egg whites gently to the previous preparation and combine everything without beating.
- Pour the mixture into the mold and gently tap it on the work surface two or three times to expel any air bubbles.
- Bake for 1 hour and 20 minutes.
- Allow the cake to cool completely before cutting square-shaped portions, and serve.
The story behind the Sicilian LOVE cake is that a young lady was madly in love with the Persian Prince. She wanted to express her affection for the handsome Prince. So, she baked him a LOVE Cake but she infused it with rosewater, pistachios, and some very aromatic spices to catch his attention. No word on if that worked but the cake sure is delicious. Source: Yorks Cafe
Make a Lush and Creamy Italian LOVE Cake: The Recipe:
For the chocolate cake layer:
1 Box Chocolate Cake Mix Plus all ingredients necessary for making the cake. (these are the ingredients required for THIS cake mix - yours might be different).
1½ cups water
½ cup vegetable oil
For the cheese layer:
2 pounds of ricotta cheese
¾ cup sugar
1 teaspoon of vanilla extract pure not artificial
For the Chocolate topping:
1 instant chocolate pudding mix (3.9 oz.) package
1 cup milk cold
16 oz. frozen whipped topping thawed (like Cool Whip)
- Electric Hand Mixer
- Liquid measuring cup
- Mixing bowls
- Silicone spatula
- Baking dish 13X9-inch
Prepare the chocolate cake layer:
- Preheat oven to 350℉ and spray a glass 9X13-inch pan with nonstick spray.
- In a large mixing bowl, combine the cake batter according to the package instructions.
- Pour the cake batter into the prepared baking pan. Spread to fill the dish evenly and set aside. (DO NOT bake yet.)
Prepare the cheese layer:
- In a mixing bowl, using an electric mixer, beat together the ricotta cheese, eggs, sugar, and pure vanilla extract until smooth and creamy.
- Gently pour the cheese mixture evenly over the cake batter layer. Spread the cheese layer to cover as well as you can.
- Bake the cake for 1 hour.
- Remove from the oven and allow to cool completely before adding the top layer. (About 2 hours).
Prepare the whipped frosting layer:
- In a mixing bowl, whisk together the pudding mix and cold milk until combined and slightly thickened. (About 1-2 minutes).
- Gently fold in the thawed whipped topping into the pudding until combined.
- Spread the whipped chocolate frosting on top of the cooled two cake layers.
- Cover and refrigerate for at least 6 hours before serving.
- Garnish with chocolate sprinkles or colored them if desired.
Source: All Our Way.com Cooking With an Italian Accent