Soften the butter at room temperature and
mix in with the semolina. Beat the egg yolks and sugar until thick and
creamy. Mix the semolina and butter mixture. Beat until well mixed. Add
chopped cashew nuts, rose water, honey, nutmeg, lemon rind and cinnamon.
Mix well. Pour mixture into a flat cake tin lined with greaseproof
paper. Bake in moderately slow oven until the top is evenly brown and
cooked. Do not attempt to remove the cake from the tin. Instead cut into
pieces and remove individually.