Love Cake

Anne Shea

10 egg yolks

6 egg whites

800g sugar

500g coarse semolina

250g butter, melted

½ tspn salt

500g toasted, finely chopped cashews (I like to toast nuts in the oven as it warms up for baking)

250g honey - orange blossom is lovely

200ml rose water (the kind that comes in a large bottle from Middle Eastern stores)

2 tspn rose essence

Glug of dark rum

Zest of two lemons

2 teaspoons ground cinnamon

2 teaspoons ground cardamom

In a medium bowl, mix yolks and sugar.

In a mixer, whip egg whites until soft peaks form.

In a third, large bowl, mix semolina and butter, then add yolk mixture and everything else save the whites.

Fold a little of this into the whites, then fold the whites back into this mixture.

Pour into two greased and lined 9" square pans - no skimping on the lining, this cake is STICKY.

Bake at 150C for about an hour or until a knife comes out sticky but with no liquid attached. If the cake is dry and firm, it is overdone. If the top starts to overbrown, cover with aluminium foil.

Take our of the oven and when cool, slice into bite-size pieces.

Share with those you love.

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