Recipe - St Barts Creole Sauce

7 Eggs; separated
500 g Caster (granulated) sugar
(thank god it's metric!
:))
250 g Semolina (flour)
375 g Raw cashews; finely chopped
2 tablespoon Rose water
2 tablespoon Honey
One half teaspoon Finely grated lemon rind
One half teaspoon Ground mace/nutmeg
One half teaspoon Ground cardamom
One half teaspoon Almond essence (optional)

Algorithm:

1. Grease and line a 20cm square tin with two layers of greaseproof
paper.

2. Beat the yolks and sugar until light and creamy.

3. Stir in the rest of the ingredients other than the egg whites.

4. Beat egg whites until they are firm peaks. Mix this with the rest and
put it into the tin.

5. Bake at 150C for an hour. The cake should be evenly golden brown on
top and feel firm to the touch. If the top should get brown too quickly,
cover the top with greased paper or foil. The center will finish up moist
so don't use the skewer test.

6. Remove from the oven and leave it in the tin till quite cold. (Do not
attempt to take the cake out.) Cut into pieces in the tin and take out the
pieces.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.