Step 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.

Step 2. Dice 150g of unsalted butter and leave in a warm place to soften.

Step 3. Once soft, cream the sugar and butter until light and fluffy.

Step 4. Add in the eggs, one at a time and beat well.

Step 5. Add honey, rose water, zest, nutmeg, cardamom and cinnamon. Use a spatula to gently fold through

Step 6. Next fold through the cashew nuts, semolina, glacé cherries, mixed peel and crystallized ginger until combined. Do not over mix.

Step 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.

Step 8. Allow the cake to cool in the tin for about 20 minutes.

Step 9. Turn out of the tin, and when completely cool dust with icing sugar.

Ocado has pledged to donate all sales profits from the recipe ingredients of this tasty traditional Sri Lankan delicacy to charity Peace One Day. Buy the ingredients here.

Sri Lankan ‘Love Cake’ Recipe