Love cake

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients (serves 10)
* Melted butter, to grease
* 10 egg yolks, at room temperature
* 600g caster sugar
* 225g semolina
* 100g butter, at room temperature
* 500g raw unsalted cashew nuts, finely chopped
* 50ml rosewater essence
* 50ml honey
* 1 small lemon, rind finely grated
* 1 tsp ground nutmeg
* 1 tsp ground cinnamon
* Icing sugar, to dust


Method
1. Preheat oven to 180°C. Brush a 27 x 32cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.
2. Use an electric beater to beat the egg yolks in a large bowl for 4-5 minutes or until pale. Add sugar and beat for 8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk is lifted.
3. Use a wooden spoon to stir together the semolina and butter in a large bowl. Gradually add the semolina mixture to the egg-yolk mixture and beat for 10 minutes or until well combined. Keeping the beater on a low speed, gradually add the cashews (the mixture will become very thick). Add the rosewater and beat until combined. Add the honey, lemon rind, nutmeg and cinnamon and beat for 1 minute or until well combined.
4. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30 minutes. Reduce temperature to 150°C. Cover with foil and bake for a further 30 minutes or until a skewer inserted in the centre comes out clean.
5. Set aside for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar to serve.

Source
Australian Good Taste - Page 83
Recipe by Sarah Hobbs