Sanwin Makin

Ingredients

• 200g coarse semolina
• 400ml tin coconut milk
• 300ml water
• 180g caster sugar
• 1/2 tsp salt
• 3 eggs, beaten
• 70g butter, melted, plus extra for the tin
• 2 tbsp poppy seeds
• 50g raisins
• 50g cashew nuts, roughly chopped

Before you cook

• Heat the oven to 190C fan.
• Butter a 23cm square tin generously, right into the corners.
• Beat the eggs in a small bowl until the yolks and whites are fully combined.
• Melt the butter and let it cool a little.

Steps

1. Toast the semolina in a dry heavy pan over a medium heat for 5 minutes, stirring constantly, until it smells nutty and turns very slightly sandy in colour.
2. Pour in the coconut milk and the water and stir hard to break up any lumps.
3. Add the sugar and salt and keep stirring over a medium heat.
4. Cook for 8 to 10 minutes, stirring the whole time, until the mixture thickens to the point where a spoon leaves a trail across the bottom of the pan.
5. Take the pan off the heat and let it cool for 5 minutes so the eggs will not scramble.
6. Beat in the eggs a third at a time, working quickly so the mixture stays smooth.
7. Stir in the melted butter, the raisins and half the cashews.
8. Scrape the batter into the buttered tin and level the surface with a wet spatula.
9. Scatter the poppy seeds and the remaining cashews evenly over the top.
10. Bake for 35 to 40 minutes, until the top is deeply browned and a skewer pushed into the centre comes out clean.
11. Leave the cake in the tin for at least 30 minutes, because it firms up considerably as it cools.
12. Cut into diamonds or squares and serve at room temperature with strong tea.