Made with delicious ingredients, including honey, fragrant ginger and rose water, the online grocer has pledged to donate all sales profits from the recipe ingredients of this tasty traditional Sri Lankan delicacy to Peace One Day.
If you want to get involved & make your own Love Cake, you can use the link above to order the ingredients directly from Ocado, and follow the recipe and video instructions below. I'll be honest here, I haven't had chance to try it out yet, but I'm planning to over the weekend... Watch out for a future blog post to find out how I got on! It looks a fairly simple process, and I love the idea of jelly babies in a cake!
Alfred Prasad’s Sri Lankan ‘Love Cake’ Recipe
This wonderfully simple cake is a Sri Lankan delicacy made with love at birthdays or special occasions. A legacy from the Portuguese rule in Ceylon (now Sri Lanka), the cake is a great combination of dried fruit, nuts and spices.
o 150g unsalted butter
o 150g unsalted butter
o 350g caster sugar
o 6 medium eggs
o 3 tablespoons honey
o 2 tablespoons rose water
o Grated zest of 1 orange
o Grated zest 1 lemon
o 1 teaspoon freshly grated nutmeg
o 1 teaspoon ground cardamom
o 1 teaspoon ground cinnamon
o 200g unsalted cashew nuts, chopped coarsely [optional]
o 250g coarse semolina
o 50g glacé cherries [can be replaced with wine gums or jelly babies]
o 25g mixed peel
o 25g crystallized stem ginger
o Icing sugar to dust
1. Preheat the oven to 150˚C/300˚F and line a 25 x 30 cm (10 x 12 in) cake tin with baking paper.
2. Dice 150g of unsalted butter and leave in a warm place to soften.
3. Once soft, cream the sugar and butter until light and fluffy.
4. Add the eggs, one at a time and beat well.
5. Add honey, rose water, zest, nutmeg, cardamom and cinnamon. Use a spatula to gently fold through
6. Next fold through the cashew nuts, semolina, glacé cherries, mixed peel and crystallized ginger until combined. Do not over mix.
7. Turn into prepared tin and bake in the oven for 1 hour or until pale golden on top. The cake comes out best in a slow-cook process and should ideally feel chewy on top and moist in the middle.
8. Allow the cake to cool in the tin for about 20 minutes.
9. Turn out of the tin, and when completely cool dust with icing sugar.