OVE CAKE INGREDIENTS

• 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.

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