Recipe: Peter Kuruvita’s Sri Lankan Love Cake

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Sri Lankan Love CakeSri Lankan cuisine is as rich in tradition as it is in flavour. This sweet treat is much a part of the Sri Lankan food landscape as curry, and after you try it just once, you’ll know why. It’ll be love at first taste.

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Ingredients

Makes approx 30 bite-sized pieces or 1 cake
•    125g soft unsalted butter
•    125g fine semolina
•    10 egg yolks
•    150g caster sugar
•    150g pumpkin preserve
•    1 tablespoon rosewater
•    1 tablespoon honey
•    ¼ teaspoon grated nutmeg
•    ¼ teaspoon lemon rind
•    ¼ teaspoon ground cinnamon
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Method

Preheat the oven to 150degrees C (300F/Gas 2)

Place the butter and semonlina in a bowl and stir until well combined.

Using an electric mixer, whisk the egg yolks and sugar until thick and pale, then add the semolina mixture and combine well.

Add the remaining ingredients and combine well.

Divide the batter among silicon petit four moulds or spoon into mini muffin moulds.

Bake for 8 minutes or until the tops are golden.

Alternatively, to make one large cake, pour the batter into a greased and baking paper-lined 6cm (2 ½ inch) deep 25 x 50 cm (10 x 20 inch) cake tin and bake for 30 minutes or until the top is golden and a skewer comes out clean.

Allow the cakes to cool slightly in moulds or tin, then turn out onto a wire rack to cool completely.

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Peter KuruvitaAbout Peter Kuruvita
Peter Kuruvita was born in London, UK in October 1963.  From a very young age, Peter was inspired by a range of rich cultures; his childhood memories are filled with the collaborative influences of his Austrian mother and Sri Lankan father.

In 1967, Peter’s family moved to his father’s hometown of Colombo, Sri Lanka.  Peter vividly recalls his grandmother’s primitive kitchen – “There was no gas or electricity, just a simple wood stove”.

In 1974, Peter’s family moved to Sydney.  Upon completing his studies, Peter followed his passion and started a chef apprenticeship.

Peter’s first working role was in the kitchen at Crabapple, followed by Rogues, Rue St Jacques, The Waterside Inn, Blue Water Grill, Barrenjoey House, Bilsons, Avalon at Bondi and Flying Fish, Sydney’s premiere seafood restaurant.

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Flying Fish quality food products are now stocked at The Essential Ingredient Rozelle.

Peter Kuruvita will also be hosting two events at The Essential Ingredient Cooking School, Rozelle, in October for Crave Sydney. Check our Events page for more information when it becomes available.

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  • i love peter’s book, serendip – especially the ace beetroot curry and vast range of vegetable recipes.

    my grandmother’s love cake contains no pumpkin preserve, instead featuring cashews as its’ main ingredient, making it super moist and delicious.

    i was keen to try peter’s recipe and the book directs you to the glossary re pumpkin preserve, but doesn’t include any further info?

    i have found a few conflicting recipes for puhul dosi on the net but was wondering if peter might be kind enough to share his?

    thanks!

    November 9, 2010 at 6:21 pm, Lia Van Arkadie

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  • my Mum thinks you are fabulous Peter!!
    Love Cake in moulds looks right posh!!! not used to that…just cut into squares. will have to check out this recipe with Mum.

    November 10, 2010 at 12:47 pm, Elaine Prins

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  • Thank you. Brilliant idea to make it in moulds. Otherwise it will take hours to bake. Add some crushes cashews as well. I tried this. Taste bast after a day. Everyone loved it…. Keep up the good work.

    June 3, 2012 at 9:34 pm, Chiranthi

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  • i was having hard time to bake Love cake !!
    Finnaly this time made it. Everyone was love my work place.
    Thank you

    August 25, 2012 at 6:25 am, Sriya

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