Monday, December 23, 2013

International Cricket Love & Cake

Just over 12 months ago, I started a cricket blog on Tumblr. At first it was a bit of a laugh and a way to file the hundreds (ahem, thousands) of cricket photos that had been piling up on my computer hard drive over the years. It's still a bit of a laugh but somehow it's become not only a filing system, but a way to 'meet' like-minded people  and go crazy over the amazing game that is Test cricket. Other forms of the game are also celebrated but the passion with which everyone discusses the proper stuff gives me hope for my generation and the future of the game. People who say Test cricket is dead should come on Tumblr and just have a look. They may however have to avert their eyes from the excessive fangirling that also occurs ;)

Being an international game, there is a fan base in virtually every country in the world. Indians, Sri Lankans, Pakistanis, West Indians, Brits, Aussies - it's just heartwarming to see how people of different nationalities and cultures can bond over something like cricket and celebrate the success of others, even if their own team doesn't do quite as well. Of all the girls I have met through Tumblr, the one to whom I am  probably closest is Sri Lankan and when I saw the recipe for "Sri Lankan Love Cake" in a page I had ripped out from an old Gourmet Traveler magazine, I had to ask her about it straight away. Zinara said she had never heard of such a thing as love cake in Sri Lanka and that it's simply called semolina cake over there. Well thanks, Gourmet Traveler, it's great to know I can rely on you for authentically named recipes. 

Despite my disappointment  upon knowing that love cake is not a thing, I ended up making this cake after Zinara assured me that semolina cake is a thing and that it is in fact delicious. And delicious it is. Or should I saw was, until it disappeared into my family's stomachs along with coffee over  a couple of mornings. The crunch of the cashews and the richness provided by the egg yolks makes for an extremely satisfying morning tea or a sweet finish to breakfast. 

Oh hey ugly little guy up the back, didn't see you there when I was taking the photo. 
Love Cake aka Semolina Cake (recipe from Gourmet Traveler) 
Makes approximately 36 squares


125g coarse semolina
125g butter
185g raw cashews 
6 egg yolks
200g caster sugar 
½ tsp ground cardamon
1 tsp grated nutmeg 
2 tsp rosewater 
2 tsp vanilla essence 
1 tsp almond essence 
2 egg whites  


1. Toast the semolina in a dry pan until just golden and turn into a bowl. When almost cool, stir in the butter.
2. Chop the cashews very finely in a food processor but do not allow them to become a powder.
3. Beat the egg yolks and sugar with an electric mixer until thick and white. 
4. Add the cardamon, nutmeg, rosewater, vanilla, almond essence, semolina, and cashews. 
5. In a separate bowl, beat the egg whites until stiff.
6. On a low speed, mix the egg whites into the cake mixture. 
7. Pour the mixture into a lined 20cm square baking tin and bake into a very low oven (130°C) for 70 minutes. When a skewer is inserted, it should still come out sticky.
8. Let the cake cool in the tin and wait for a couple days (if you can!) before cutting [into squares] and devouring.

- Matilda

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