1/2 lb Semolina (Wheatlets)
1 lb Sugar
1/2 lb Butter
750 g Cashew nuts
6 ozs. Pumpkin Preserve
12 Eggs
1/2 bottle Rose Essence
1/2 bottle Almond Essence
1/2 vine glass Brandy
1/2 vine glass Bees Honey
2 sheets Oil Paper
Spices:
1/2 tsp each of Cardamon, Cloves Cinnamon (in fine powder form)
1/2 tsp grated Nutmeg
3/4 tsp Grated Lime Rind
METHOD:
Warm Semolina with a few lime leaves. Add the butter to it and heat until well mixed. keep overnight.
Beat egg yolks with sugar until nice and creamy with air bubbles forming.
Remove lime leaves from semolina. Add semolina and butter mixture to the egg and sugar mixture and beat well.
Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut).
Add Spices and essences and lime rind.
Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do not make it too watery.
Line tray with news paper, final layer buttered oil paper
Bake in slow oven.
