16 eggs
675 g. sugar
450 g. semolina
450 g. butter
600 g. cashews
450 g. pumpkin preserves
1/2 nutmeg
2 cardamoms
2 cloves
1/4 teaspoon cinnamon powder
25 ml. golden syrup
grated rind 1 lime
25 ml. vanilla essence
2 tsp. almond essence
3 tsps. rose essence

Seperate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashews, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. Stiffly beat eight egg whites.

Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together.

Put mixture into a greased cake tin, lined with greased paper and place in a moderate oven (225 degrees) for 1 1/2 hours, or until a toothpick inserted in the cake comes out clean.

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