12 Serves
96 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
53 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
260 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
2 g / 28 gSugar
21 g / 50 gSaturated Fat
12 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer.
Beat in the eggs one at a time, ensuring each is fully incorporated into the butter mixture.
Fold in the semolina, finely chopped cashews, flour, baking powder, and spices including cinnamon, nutmeg, and cloves.
Stir in the honey and a splash of rose water to complete the batter.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until a skewer comes out clean.
Allow the cake to cool completely on a wire rack before slicing.
25
g32
g16
g
