- 3 eggs
- 2/3 cup sugar
- 1 cup fine semolina
- 1 cup cashews or almonds finely chopped
- 1 cup chopped mixed dried fruit of your liking (raisins, figs, cranberries, cherries, etc)
- 2 T. finely chopped citron or lemon peel
- 1 T. fresh orange zest
- 1/4 t. grated nutmeg
- ½ t. ground cardamom
- ¼ t. ground cloves
- ¼ t. ground allspice
- 2 T. rum
- 1 t. vanilla extract
- 5 oz melted unsalted butter
Beat the eggs and sugar together until pale then beat in the semolina. Add other ingredients and mix well adding the butter last. Leave to rest for 2 hours.
Stir again and pour into a 7 inch greased non-stick pan with a removable bottom. It is best to line the bottom and sides of the pan with parchment paper. Bake at 350° for 45 – 60 minutes until the top is brown and the cake feels firm.
Serve with yogurt or ice cream (pistachio!)
Based on a Sephardic (Indian) recipe by Claudia Roden but substantially changed.