| 1. |
Warm the semolina. |
| 2. |
Put the semolina into a bowl. While still hot, add the butter and the lime rind. Mix and leave overnight at room temperature. |
| 3. |
Set the oven at 1600C. |
| 4. |
Mix the cashews and the pumpkin preserve with the rose essence and leave aside. |
| 5. |
Beat the egg yolks and the sugar with the essences until creamy and twice in quantity. There should be air bubbles on the surface |
| 6. |
Add the semolina into the egg yolk mixture and continue to beat until well mixed. |
| 7. |
Add the cashew mixture and mix well. |
| 8. |
Whisk 3 egg whites until very stiff. |
| 9. |
Fold the whisked egg whites into the mixture with a wooden spoon. |
| 10. |
Butter a flat baking tray and line with 6 sheets of newspaper and 3 sheets of oil paper. |
| 11. |
Brush the oil paper with melted margarine. |
| 12. |
Pour the cake mixture and bake for 15 minutes. Reduce the oven temperature to 1500c and bake for 45 - 50 minutes or until the top of the cake becomes golden. |
| 13. |
Cover the top of the cake with foil to prevent it from becoming brown. |
| 14. |
Remove from oven - the centre should be still moist. |
| 15. |
Leave in tin to cool, do not turn out the cake. |
Desserts
