Publications
Partners
- 75g - cashew nuts
- 115g - fine semolina
- 10 - green cardamom pods, seeds ground
- 1tsp - ground cinnamon
- ¼tsp - ground clove
- ¼tsp - grated nutmeg
- ¼tsp - fine sea salt
- 4 - eggs, at room temperature
- - finely grated zest of a lime
- 90g - unsalted butter, at room temperature
- 225g - castor sugar
- 2½Tbs - honey
- 7,5-15ml - rose water
Line the base and sides of a 20cm square tin with baking parchment. Pre-heat the oven to 170°C.
1 Use a food processor to grind the cashew nuts to a gritty sand. Set aside.
2 Toast the semolina in a dry frying pan over medium heat. Stir occasionally, until it takes on a slight tinge of nutty brown.
3 Measure the spices and salt into a bowl with the ground nuts, then mix in the toasted semolina.
4 With an electric whisk at high speed, beat the eggs with the lime zest for a few minutes until pale and moussey.
5 In a second large bowl, cream the butter and sugar. Beat in the honey and rose water, then the whipped eggs. Finally, fold through the spiced nutty mixture.
6 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.
7 Leave to cool in the tin before cutting into small pieces.
