Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays.
Many centuries ago, when the Portuguese ruled the tiny island of Ceylon, a cake was born. They called it the Love Cake, as it was baked to win the hearts of suitors. Like love, it was deliciously sweet, fragrant, lightly spiced and slightly intoxicating. Born of an unpretentious Portuguese recipe, the cake has taken on a life of its own, with fruits, nuts and spices native to the island, and fragrant touches of rosewater and citrus, courtesy of Moorish influences in the region.
These days, there are as many recipes for Love Cake as there are cooks on the island now known as Sri Lanka. Some recipes specify grinding cashews coarsely, some require processing them into fine meal. Some call for semolina roasted in a dry skillet, some don’t. But all of the recipes agree on one thing: The key to authentic Sri Lankan Love Cake is a wonderfully moist, soft center, wrapped in the golden armor of a slow-baked semolina crust.