Take the nuts and the semolina, rose water, honey, lemon and orange zest, ginger and spices and stir into the egg and sugar mix. Mix well to make sure the ingredients are fully incorporated. It will be stiff almost the texture of biscuit dough. That's fine, it will loosen up once you add the beaten egg whites.. Preheat the oven to 300 F (150 C) and line an 8-inch (20 cm) square baking dish with parchment paper. In a dry pan, roast the fine semolina without stirring it and without coloring it. When the semolina is still hot, add the butter and mix well until the butter melts and mixes well with the semolina. Set aside.
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Beat the egg yolks and sugar until they become light and creamy. Stir in all the remaining ingredients except for the egg whites. Beat the egg whites until they form firm peaks. Mix them with the rest of the ingredients and pour the mixture into the tin. Bake at 150°C for one hour.. 60 g candied squash,pumpkin,pineapple,lemon peel chopped. Method: Line an 8″inch round cake pan with double parchment paper. Preheat the oven to 300 F/150 C degrees. In a large bowl,beat the eggs and sugar till light and thick. Add the melted butter,honey,rosewater,lemon zest,ground nutmeg and cardomom. Beat well.
