Ingredients
250 g cashew nuts (chopped fine)
300 g sugar
250 g butter
250 g semolina (coarse)
250 g pumpkin preserve (chopped fine)
8 egg yolks
4 egg whites
1/2 cup honey or golden syrup
1 tsp vanilla essence
1 tbsp brandy
1 tbsp rosewater
1/2 tsp nutmeg
1/2 tsp cinnamon
grated rind of 1 lemon
Method
Preheat oven to 150°C. Grease a 20 cm square cake tin. Line and grease the tin.
Lightly roast semolina and cashew nuts. Take pan off the fire, add chopped up butter to pan and mix well until butter has dissolved. Cool.
Beat egg whites and set aside. Beat egg yolks and sugar well. Add semolina, nuts and butter until mixed. Add the rest of the ingredients and mix well. Finally fold in the stiffly beaten egg whites. Bake until done (approximately 1-1/2 hours). A skewer inserted a few inches from the edge of the pan must come out clean but the middle must still be moist. If cake starts to brown too quickly, cover top with foil or baking paper. As this is a dense moist cake, a tin of water placed on the bottom shelf of the oven will prevent it from getting too dry. This cake has a crust and should not be taken out of the pan until quite cold or the crust will crack. It’s tastes best eaten two days after being made
mine took 3 hours to bake! But the aroma was so so Tantalizing!!
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