Feb 15 2018. view 1220
10 egg yolks
5 egg whites
300g roasted semolina
300g cashews, finely ground
3 tbsp vanilla
200g pumpkin preserve, chopped fine
2 tsps almond essence
3 tsps rose water
3 ½tsps mixed spice (2 tsps ground cinnamon, ½ tsp ground cardamom, ½ tsp ground clove, ½ tsp, ground nutmeg)
Beat egg yolks & sugar
Add honey, vanilla, rose water, almond essence & mixed spices.
Combine semolina & butter. Set aside
Egg whites. Beat until stiff peaks form.
Add the semolina mixture to the egg yolk mixture.
Add cashews. Mix well.
Add pumpkin preserve
Fold in the egg whites carefully.
Pour into a prepared baking tray.
Bake at 150C for approx 45 mins.
Jayani C. Senanayake is a food blogger at www.peckishme.com and an internationally published poet & writer who by day, is a professional marketeer on the digital frontier. She is also a member of the English Writers Association of Sri Lanka and a member of the World Horror Writers Association, thus recognized for her contribution to the genres.