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.
This recipe is excerpted from The New Sugar and Spice: A Recipe for Bolder Baking. Read our review.
Make Ahead Tips
Store the cake in an airtight container at room temperature for up to 3 days.
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