SRI LANKAN LOVE CAKE

Cashew nuts, semolina, rose-water and spices combine to make a cake that is sweet, fragrant and fudgy. This recipe is inspired by, but is not quite, a traditional Sri Lankan love cake. I have omitted the preserved pumpkin and simplified the method so it isn’t a labour of love, but still utterly lovely to eat.

SERVES 8 OR MORE

H 75g cashew nuts

H 115g fine semolina

H 10 green cardamom pods, seeds ground

H 1 tsp ground cinnamon

H ¼ tsp ground cloves

H ¼ tsp grated nutmeg

H ¼ tsp fine sea salt

H 4 eggs, at room temperature

H finely grated zest of 1 lime

H 90g unsalted butter, at room temperature

H 225g caster sugar

H 2½ tbsp honey

H ½-1 tbsp rose-water

1 Use a food processor to grind the cashew nuts to a gritty sand.

Toast the semolina in a dry frying pan over a medium heat, stirring occasionally, until it takes on a slight tinge of nutty brown. Meanwhile, measure the spices and salt into a bowl with the ground nuts. Mix in the toasted semolina.

2 Line the base and sides of a

20cm square tin with baking parchment. Preheat the oven to 170C/150C fan/gas 3.

3 With an electric whisk at high speed, beat the eggs with the lime zest for a few minutes until pale and moussy. In a second large bowl, cream together the butter and sugar. Beat in the honey and rose-water, then the whipped eggs. Finally, fold through the spiced nutty mixture.

4 Pour the thin and fragrant batter into the cake tin. Bake for 35-45 minutes, until the top is browned and springy to the touch.

5 Leave to cool in the tin before cutting into small pieces. Serve with a pot of ceylon tea to people you love.

SPICE SWITCH Speed up the spicing by using 1 tablespoon mixed spice. This will lend a different character to the cake but offer a similar sweet warmth.