1 3/4 blocks of butter (250g per block)
300g sugee (semolina)
12 egg yolks
300g sugar
75g plain flour
1/2 cup each of chopped almond, nutmeg, preserved melon, orange peel.
3 tsp vanilla essence
2 tsp of rose essence
dash of brandy ( optional)
Method:
- Beat egg yolks and sugar till frothy, set aside.
- Beat sugee and butter till creamy.
- Mix the two, fold in sifted flour.
- Add the fruit and nuts, rose essence and brandy.
- Pour into two eight-inch tins and bake at 150°C for 70 minutes
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