Love Cake

Method

1. Melt 15 g of butter in a small pan over low heat, pour it over 60 g of fine semolina in a bowl and rub through with your fingers until every grain is damp and crumbly. Cover and leave to stand for at least 30 minutes, or overnight as is traditional, so the semolina swells and loses its raw bite.
2. Heat the oven to 150C. Line a 12 cm square tin (or a small loaf tin) with a double layer of baking paper, letting it stand a little above the rim — love cake is baked slowly and the paper protects the sides.
3. Chop 50 g of raw cashews by hand to a coarse, uneven rubble, roughly the size of rice grains. Do not use a food processor or grind them to powder; the cake needs those nubs of nut for texture.
4. Beat the 2 egg yolks with 55 g of caster sugar in a bowl with a whisk or hand mixer for 4-5 minutes, until pale, thick and falling from the whisk in a ribbon that holds for a second on the surface.