Love cake

Yield: 1 servings

Measure Ingredient
16 \N Eggs
675 grams Sugar
450 grams Semolina
450 grams Butter
900 grams Cashewnuts
450 grams Pumpkin preserve
½ \N Nutmeg
2 \N Cardamoms
2 \N 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

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

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