Dice the soft dates, and chop the cashews and melon preserve into fine pieces.
Roast the semolina in a large frying pan over low to medium heat for 2-3 minutes.
*There should be a change in texture- having a dry/ sandy texture.
Remove from the heat and set aside.
Over medium heat, in a large wok heat the kithul treacle for about 6 minutes.
Add the freshly grated coconut and mix well to combine with the kithul treacle. Mix for another 3 minutes. (*Please note: can use either frozen fresh coconut, desiccated coconut or freshly scraped coconut).
Reduce to low heat, add the diced dates and mix well to combine and keep mixing for about 3 minutes.
- 600 g cashews
- 1 tbsp ground cinnamon
Add the chopped cashews and a tablespoon of Ralahami Cinnamon, and mix to combine. Keep mixing for about 3 minutes.
Add the melon preserve and mix to combine, and keep mixing for about 3 minutes.
Add the semolina and mix to combine, and keep mixing for about 3 minutes.
Add the rice flour and mix to combine, and keep mixing for about 3 minutes.
Remove from the heat and mix for another 5 minutes, ensuring that all the ingredients are combined together.
Preheat the oven to 100° (fan oven) or 120°C.
Line 2 rectangular baking trays with baking parchment (baking tray size used: 13x 9x 2 inches). *Or use any square baking tray you may have at home. The number of cake pieces is dependent on the cake tray used.
Equally, divide the cake into the prepared baking tins.
Bake the cake for 2 hrs.
After the 2 hrs, take the cakes out of the oven and set them aside to cool for 10 minutes.
Carefully remove the cakes from the baking tins and place them onto clean trays and set them aside.
Once the oven temperature has gone down and the cakes have cooled, place the cakes back inside the oven. Leave the cakes inside the oven for 3-5 days- allowing the kithul treacle to get soaked into the cakes.
Slice the cake into desired pieces. Enjoy a piece of cake, with a cup of tea.