SEMOLINA BUTTER CAKE
250 gm butter
130 gm castor sugar
170 gm semolina,fry in a dry pan for 8-10 mins,Dish out and cool
1 tsp rose essence
1/4 tsp salt
2 tbsp milk
8 egg yolks
2 egg white
1 tbsp castor sugar
55g self-raising flour,sifted
100 gm cashew nuts
50 gm raisins,chopped
Grease and line the bottom a 20cm square cake tin.
1. Cream butter and sugar until light and creamy. Add semolina and continue to beat until well mixed.
2. Add essences,salt and milk add egg yolks 2 at a time beating well after each addition.
3. In another bowl beat egg white and 1 tbsp castor sugar until stiff. Add to the batter and fold in. Fold in the sifted flour and raisins and mix well.
4. Pour batter into prepared tin and bake in a preheated oven at 170c for 1 hour or until cooked.