Break the egg and pulsation the yolks and sugar together in a bowl
to form a smooth drub. Dry roast the semolina and mix well with the
butter. Mince the cashewnuts, chop the pumpkin save, grate the nutmeg
and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the
semolina and butter mixture into the egg yolks, then fold in the stiffly
beaten egg whites followed by the cashewnuts, pumpkin save,
nutmeg, cardamon, cloves, cinnamon, treacle, lime rind and essences
and mix well unitedly. Put mixture into a greased cake tin and place in a
moderate oven (170?C: Gas Score 3) for 2-2 1/z hours, or until a skewer
inserted in the cake comes out clean. From "A tasting of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0