Back to 16 servings 200 g coarse semolina (suji/rawa), toasted 150 g raw cashews, finely chopped 225 g unsalted butter, softened to room temperature 250 g granulated sugar 6 large eggs, separated, at room temperature 120 ml honey or golden syrup 50 g candied winter melon (puhul dosi) or mixed peel, finely chopped, optional 1 tsp vanilla extract 2 tsp pure rose water, not rose essence 1 tsp freshly grated nutmeg 1 tsp ground cardamom 0.5 tsp ground cinnamon 1 lime or lemon zest, from 1 fruit 0.25 tsp salt 0.5 tsp cream of tartar, for the egg whites
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1 Step 1: Toast the semolina in a dry skillet over medium-low heat, stirring, for 4 to 5 minutes until fragrant and very lightly golden. Transfer to a large bowl to stop the cooking.2 Step 2: Add the chopped cashews, honey, candied melon if using, vanilla, rose water, nutmeg, cardamom, cinnamon and lime zest to the semolina. Mix into a thick, fragrant paste.3 Step 3: Cover and let the paste rest at room temperature for at least 4 hours, ideally overnight, until the semolina has fully absorbed the liquid.4 Step 4: Set the oven to 325°F (160°C). Butter a 9x9 inch (23x23 cm) baking pan, then lay in a sheet of parchment with extra paper hanging over two sides so you can lift the cake out later.5 Step 5: Beat the softened butter and sugar on medium-high for 5 to 7 minutes, scraping the bowl, until pale, light and fluffy.6 Step 6: Add the egg yolks one at a time on medium speed, then beat for 2 more minutes until rich and creamy.7 Step 7: Mix the rested semolina-cashew paste into the butter and yolk mixture on low until just combined. The batter will be thick and heavy.8 Step 8: In a clean, grease-free bowl, whip the egg whites with the cream of tartar and salt on medium-high to stiff, glossy peaks. Stop before they turn dry or grainy.9 Step 9: Fold one-third of the whites into the batter to lighten it, then fold in the remaining whites gently with a cut-and-fold motion until no white streaks remain. Small lumps are fine.10 Step 10: Scrape the batter into the pan and smooth the surface. Bake 45 to 55 minutes. The cake is ready when the top is a rich golden brown, the sides begin to shrink away from the pan, and a toothpick pushed into the middle emerges clean or carries just a few damp crumbs, with no liquid batter.11 Step 11: Cool completely in the pan on a wire rack, about 2 to 3 hours. Lift out using the parchment handles and cut into diamonds or squares.getsaucepan.com/r/942986b2-b02a-54d0-8bcb-7557def9601c
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