Ceylonese love cake

Ingredients for 1 servings:

• 175 g cashew nuts, ground
• 200 g almonds, unpeeled, ground
• 6 m.-sized eggs, separated
• 200 g raw cane sugar
• 200 g powdered sugar
• 1 lemon(s), juice and zest
• 2 tbsp rose water
• ½ tsp coriander, ground
• 1 pinch(s) ground cinnamon
• 1 pinch(s) clove(s), ground
• 1 pinch of sea salt
• 250 g semolina, soft wheat
• 1 tsp, crushed cream of tartar baking powder
• 125 g raisins
• 250 g powdered sugar *
• 3 tbsp orange juice *
• Raisins, for decoration nB

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

very sweet sheet cake with rose water

The recipe can be baked on a baking sheet approximately 42 x 29 x 4 cm. If you use a square springform pan, the cake slices will be a little taller and the baking time will take a little longer. Grind the cashews and almonds. Separate the eggs, beat the egg whites with a little sea salt until stiff peaks form. Mix the cream of tartar baking powder into the semolina. Beat the egg yolks with both types of sugar until frothy. Add the nuts, lemon juice and zest, rose water, and a generous pinch of the spices. Fold in the semolina and egg whites alternately and evenly. Fold in the raisins. Line a baking sheet with baking paper and spread the batter on it. Bake the cake at 180 degrees Celsius for about 30-40 minutes. Do the skewer test when the cake smells brown. Glaze the cake while it’s still warm by mixing the powdered sugar with the orange juice. * The original recipe calls for a very large amount of glaze. If you prefer less icing or a sweeter texture, you can use 100-150g of powdered sugar and 1-2 tablespoons of orange juice, and apply a thin layer of icing. Finally, decorate the Ceylonese love cake with raisins. Cut the cake into slices while it’s still warm.