Cashew, rose and cardamom cake   

Makes: ten slices

Put aside: 30 minutes for prep, one hour and ten minutes for cooking, and two hours (ish) for cooling 

What you’ll need

375g cashews raw and unsalted

315g caster sugar golden, ideally

250g semolina

200g butter unsalted and at room temperature

80ml honey clear and runny

8 egg yolks free-range

4 egg whites you can freeze the other four for meringues

2 tsp rosewater

1 tsp ground cardamom

1 tsp ground cinnamon

¼ tsp ground nutmeg

A knob of butter for greasing

A dusting of icing sugar for decorating

What to do

1 Preheat your oven to 150°C fan, or 170°C.

2 Grease a 20cm square cake tin with butter. You can melt it and brush it on if you prefer. And then line the base and sides with non-stick baking parchment.

3 Now onto the bake. First, blitz the cashews in a food processor until they’re finely chopped. If you don’t have one, you can do this by hand but make sure you keep chopping until the pieces are a similar size to breadcrumbs.

4 Beat the butter and sugar until pale and creamy – either by hand or with an electric mixer.

5 Add the yolks, one by one, beating them into the mixture each time.

6 Next, add the cashews, semolina, honey, rosewater, cardamom, cinnamon and nutmeg using a metal spoon (it’ll stick to the spoon more if you use a wooden one). 

7 Using a clean, dry bowl (and ideally an electric whisk), beat the egg whites until they form stiff peaks. Then gently fold them into your other bowl, being careful not to mix them together too roughly or you’ll lose some of the air from all of your whisking.

8 Tip the cake mixture into your tin and bake it for roughly one hour and ten minutes. Keep an eye on it as some ovens are quicker; you’re looking for it to be firm to the touch and golden brown in colour.

9 When it’s baked through, turn off the heat and leave the tin in the oven with the door ajar for half an hour. This helps it to set a bit more and reduces the chances of it sinking in the middle.

10 Take your cake out of the oven and leave it on the side to cool completely before dusting the top with icing sugar, cutting into three-inch squares and putting the kettle on.