Sri Lankan Love Cake

I first come across a recipe for this cake years ago. I was intrigued. At first by the name and then buy the list of ingredients. I found the recipe again recently. I had remembered reading that it is often cooked for Christmas, so I added it to my very long list of Christmas cooking.
This cake is not called love cake for nothing. I love it. With one small bite you instantly taste honey, semolina, lime, rosewater, nuts - subtle and delicious.
We ended up with way too much food at Christmas time (no surprises there) When I made this I sliced it up and put the cake straight into the freezer. We have been enjoying it over this last week with friends and strong coffee.
 
Sri Lankan Love Cake

makes 20 - 30 squares

• 6 large eggs (separated)
• 500 grams caster sugar
• 150 grams unsalted butter (softened)
• 2 tablespoons honey
• 2 tablespoons rosewater
• zest of 1 lime (finely chopped)
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground cardamon
• 1/2 teaspoon ground cinnamon
• 250 grams raw cashews (finely chopped)
• 250 grams semolina

Preheat oven to 150 degrees. Grease a 21 x 30 cm slice tin. In a large bowl beat the egg yolks and sugar until thick and pale. Add the butter, honey, rosewater, lime zest, spices nuts and semolina and mix well. Beat the egg whites until they form peaks. Gently fold the egg whites into the mixture. Pour the mixture into the prepared tin and bake for 1 hour or until pale golden on top. Leave the cake in the tin to cool. Cut into small squares to serve.