Love cake (1)

Love cake (1)

By
From
The Complete Asian Cookbook
Serves
25
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g butter, softened
250g coarse semolina
10 egg yolks
500g caster sugar
185g raw cashews, finely chopped
2 tablespoons rosewater
1 tablespoon honey
1 teaspoon nutmeg, freshly grated
1 teaspoon lemon zest, finely grated
1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 160ºC. Lightly grease a 20 cm square cake tin and line with two layers of baking paper.
  2. Mix together the butter and semolina until combined.
  3. In a separate bowl, beat the egg yolks and sugar until thick and creamy. Add the semolina mixture and beat until well combined. Add the remaining ingredients and mix thoroughly. Pour into the prepared tin and bake for about 50–60 minutes, or until the top is nicely browned and the cake is cooked through.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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