This sticky semolina cake is the first cake I ever made in my grandmother’s kitchen in Sri Lanka. The fragrant, cashew-studded treat is served throughout that country at teatime or whenever guests come calling. The dense crumb and chewy edges remind me of something that would happen if a butter cake and a blondie had a baby—a pleasingly crunchy, tender, and sweet love child. In the oven, the rose water, honey, cardamom, and cinnamon start to bloom. This cake doubles as aromatherapy.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Store the cake in an airtight container at room temperature for up to 3 days.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?