Love Cake
cakes, indian
16 eggs
675 gm sugar
450 gm semolina
450 gm butter
900 gm cashewnuts
450 gm pumpkin preserve
1/2 nutmeg
2 cardamoms
2 cloves
1/2 teaspoon cinnamon powder
25 ml golden syrup grated rind 1 lime
25 ml vanilla essence
2 teaspoon almond essence
3 teaspoon 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
Yield: 1 servings