Love Cake Recipe

Love Cake Recipe

(Love Cake Sri Lankan Recipe)

7 eggs, separated

500 g (1 lb) castor sugar

250 g (8 oz) semolina

375 g (12 oz) raw cashews, finely chopped

2 tablespoons rose water

2 tablespoons honey

½ teaspoon finely grated lemon rind

½ teaspoon ground mace or nutmeg

½ teaspoon ground cardamom

½ teaspoon almond essence, optional

Method:

Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.  Brush inner paper with melted butter.  Beat the egg yolks and castor sugar until light and creamy.  Stir in the semolina, cashews, rose water, honey, lemon rind, spices and almond essence.  Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepared tin and bake in moderately slow oven until cake is evenly golden brown on top and feels firm to the touch.  If cake starts to brown too quickly, cover top with paper or foil.  When cooked the center of the cake should still be somewhat moist so the skewer test is not recommended.  Remove from oven and leave in the tin to get quite cold before cutting.  Do not attempt to turn out this cake.  Cut into small squares and lift each one separately on to serving plate.