Roast the semolina in a non-stick pan over medium heat for approximately 20 minutes. Do not let it get too roasted and should notice the difference from the texture of the roasted semolina.
Add the butter to the roasted semonlina and mix together, until the butter is combined well.
Beat sugar with egg yolks until creamy and the sugar is dissolved.
On low speed, alternatively add spoonfuls of pumpkin perserve, chopped cashew nuts and the semonlina and butter mixture.
Add the milk alternatively when mixing in the pumpkin perserve, semolina butter mixture and cashews to the cake.
Add rose water, almond extract and honey into the cake mixture and mix well.
Beat the egg whites, until stiff.
Fold in the egg whites into the cake mixture.
Preheat the oven to 180°C (150 fan).
Bake the cake for 30-45 minutes, till the cake is golden brown (or insert a toothpick and see the middle of the cake is cooked).
Let the cake cool and cut the cake pieces to your preferences.