1 Preheat your oven to 150°C fan, or 170°C.
2 Grease a 20cm square cake tin with butter. You can melt it and brush it on if you prefer. And then line the base and sides with non-stick baking parchment.
3 Now onto the bake. First, blitz the cashews in a food processor until they’re finely chopped. If you don’t have one, you can do this by hand but make sure you keep chopping until the pieces are a similar size to breadcrumbs.
4 Beat the butter and sugar until pale and creamy – either by hand or with an electric mixer.
5 Add the yolks, one by one, beating them into the mixture each time.
6 Next, add the cashews, semolina, honey, rosewater, cardamom, cinnamon and nutmeg using a metal spoon (it’ll stick to the spoon more if you use a wooden one).
7 Using a clean, dry bowl (and ideally an electric whisk), beat the egg whites until they form stiff peaks. Then gently fold them into your other bowl, being careful not to mix them together too roughly or you’ll lose some of the air from all of your whisking.
8 Tip the cake mixture into your tin and bake it for roughly one hour and ten minutes. Keep an eye on it as some ovens are quicker; you’re looking for it to be firm to the touch and golden brown in colour.
9 When it’s baked through, turn off the heat and leave the tin in the oven with the door ajar for half an hour. This helps it to set a bit more and reduces the chances of it sinking in the middle.
10 Take your cake out of the oven and leave it on the side to cool completely before dusting the top with icing sugar, cutting into three-inch squares and putting the kettle on.