——— source ———
“A taste of Sri Lanka”
By Indra Jayasekera
LOVE CAKE
16 Eggs
675 g Sugar
450 g Semolina
450 g Butter
900 g Nuts, cashew
450 g Preserves, pumpkin
1/2 Nutmeg
2 Cardamom
2 Clove
1/2 ts Cinnamon, ground
25 ml Golden syrup
1 Lime, Zest from
25 ml Vanilla essence
2 ts Almond essence
3 ts 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 cashew nuts, 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 cashew nuts, 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 (170?C:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes
out clean.
ISBN #962 224 010 0
From
Yields
1 Servings