Love cake

1 servings

Ingredients

Quantity	Measure	Ingredient
16		Eggs
675	grams	Sugar
450	grams	Semolina
450	grams	Butter
900	grams	Cashewnuts
450	grams	Pumpkin preserve
½		Nutmeg
2		Cardamoms
2		Cloves
½	teaspoon	Cinnamon powder
25	millilitres	Golden syrup grated rind 1 lime
25	millilitres	Vanilla essence
2	teaspoons	Almond essence
3	teaspoons	Rose essence

Directions

Separate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashewnuts, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashewnuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together. Put mixture into a greased cake tin and place in a moderate oven (170øC: Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0