Recipe Box Love Cake More than Yule logs and mince pies, Sri Lankans favor the love cake in Christmas.   Ingredients 1. 1 lb semolina, shifted 2. ½ lb butter 3. 200 g cashew nuts, minced 4. 2 lb soft sugar 5. ½ pumpkin preserve, minced 6. 10 eggs 7. Rind of 3 limes, grated 8. 2 tsp rose essence 9. 2 - 3 tsp almond essence 10. 3 tsp vanilla essence   Warm the semolina. Put the semolina into a bowl. While still hot, add the butter and the lime rind. Mix and leave overnight at room temperature. Set the oven at 1600C. Mix the cashews and the pumpkin preserve with the rose essence and leave aside. Beat the egg yolks and the sugar with the essences until creamy and twice in quantity. There should be air bubbles on the surface. Add the semolina into the egg yolk mixture and continue to beat until well mixed. Add the cashew mixture and mix well. Whisk 3 egg whites until very stiff. Fold the whisked egg whites into the mixture with a wooden spoon. Butter a flat baking tray and line with 6 sheets of newspaper and 3 sheets of oil paper. Brush the oil paper with melted margarine. Pour the cake mixture and bake for 15 minutes. Reduce the oven temperature to 1500c and bake for 45 - 50 minutes or until the top of the cake becomes golden. Cover the top of the cake with foil to prevent it from becoming brown. Remove from oven - the centre should be still moist. Leave in tin to cool, do not turn out the cake.