A special sumptuous recipe with quite a few (claimed) aphrodisiacal ingredients like rose water, honey, nutmeg, cardamom and lemon.
- 7 eggs
- 500 gm castor sugar
- 250 gm semolina
- 375 gm raw cashews – chopped
- 2 tbsp rose water
- 2 tbsp honey
- 1/2 tsp lemon rind grated
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/2 tsp almond essence
Method:
Grease and line a 20cm round tin with a double layer of baking paper.
Beat the egg yolks and caster sugar until light and creamy. Stir in a semolina, cashews, rose water, honey, lemon rind, spices and almond essence.
Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepare tin and bake in moderately slow oven until cake is golden and feels firm to the touch.
When cooked the center of the cake should still be somewhat moist. If cake starts to brown too quickly, cover the top with paper or foil.
Remove from the oven and leave in the tin to get quite cold before cutting.
Dust with icing sugar or ice with a lemon glaze.
For the lemon glaze combine 1 cup of icing sugar with 2 tbsp of lemon juice, (the glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Drizzle over the cake.