Seperate the eggs and beat the yolks together with the sugar to form a smooth cream.

Dry roast the semolina then mix well with the butter.

Mince the cashew nuts, chop pumpkin preserve, grate nutmeg and crush the cloves and the cardamoms.

Beat egg whites till stiff.

Beat the semolina and butter mixture into the egg yolk mixture and fold that mixture into the stiffly beaten egg whites. Followed by the cashewnuts, pumpkin preserve, nutmeg, cloves and cardamom, cinnamon, golden syrup, lime rind and finally the essences. Mix together well.

Pour the mixture into a greased and lined cake tin and place in a moderate oven.

Bake until a wooden skewer inserted comes out clean.

This is a rich and flavourful cake that does not traditionally have frosting. But you can always try something and let me know how it turns out!