- ½ cup butter
- 1 cup semolina
- 1 cup sugar
- 2 cups water
- ½ cup almonds, walnuts or pinenuts
- ½ cup raisins or currants
- grated orange rind
- ½ tsp cinnamon
- ¼ tsp cloves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt butter in a heavy-based saucepan. Add semolina and stir until golden in colour. This may take a few minutes. Add the spices, nuts, dried fruit and sugar.
Pour in the water and stir until the mixture starts to thicken and come away from the sides of the saucepan.
Pour into a mould or glass bowl and cover until cool and set. (The steam will help release the cake from the mould.) Then turn onto a cake plate and serve.