Finely dice the cashews and the pumpkin preserve (Puhul Dosi) and set them aside.
Roast the semolina in a non-stick pan over medium heat for approximately 10 minutes.
Add the butter to the roasted semonlina and mix together, until the butter is combined well.
- 16 egg yolks
- 350 g caster sugar
Beat sugar with egg yolks until creamy and the sugar is dissolved.
- 700 g cashew nuts
- 1 kg pumpkin preserve
- 50 ml milk
On low speed, alternatively add spoonfuls of the pumpkin perserve, chopped cashew nuts,the semonlina mixture and milk to the egg yolk mixture.
- 90 ml rose water
- 30 ml almond extract
- 90 ml honey
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 170°C (150 fan).
- baking tin
- baking parchment
Line 2 rectangular baking tins (size: 13 x 9 x 2 inches) with baking parchment. *I used 2 rectangular tins- you can use whichever sized baking tins you have.
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). *I used two rectangular baking tin- the number of cake pieces dependent on the baking tin used.
Remove the cake from the baking tray and place on a clean board and cut the cake into desired sizes,