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Print this Recipe    Sri Lankan Love

SriLankan Love cake

7 eggs, separated
500g caster sugar
250g semolina
375g raw cashews, finely chopped
2T rose water
2T honey
1/2 teaspoon finely grated lemon rind
1/2 teaspoon ground mace/nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon almond essence (optional)

Grease and line a 20cm square tin with two layers of grease-proof
paper.

Beat the yolks and sugar until light and creamy.

Stir in the rest of the ingredients other than the egg whites.

Beat egg whites until they are firm peaks. Mix this with the rest
and put it into the tin.

Bake at 150C for an hour. The cake should be evenly golden brown
on top and feel firm to the touch. If the top should get brown
too quickly, cover the top with greased paper or foil. The center
will finish up moist - so don't use the skewer test.

Remove from the oven and leave it in the tin till quite cold. (Do
not attempt to take the cake out.) Cut into pieces in the tin and
take out the pieces.

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