| Ingredients | Quantity |
Semolina |
375 gm |
| Soft sugar | 115 gm |
| Butter | 180 gm |
| Cashewnuts | 375 gm |
| Egg yolks | 12 |
| Egg whites | 3 |
| Rose water | 15 ml |
| Honey | 45 ml |
| Grated nutmeg | 1 |
| Lemon rind | as needed |
| Powdered cinnamon | a little |
| Vanilla | 2 tsp |
Methods to Prepare:
- Soften butter with semolina and set aside in a warm oven for a few minutes.
- It should not be oily. Butter should be well soaked into semolina.
- Cream egg yolks with soft sugar unti very light.
- Add all the the spices and essence, add semolina and butter mixture.
- Add cashewnuts minced or finely chopped.
- Pour into a cake tin lined with 2 layers of paper and bake at 150 degree celcious (300 degree farenheit approx.) until done.
- If a nice crust is desired, sprinkle a thin layer of icing sugar and serve.
- 2:00:00 AM
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