Recipe: Spicy Semolina Cake (Cochini Festive Cake)

Angel,
Here is one I find really tantalizing (in terms of getting close). Is it close?

Spicy Semolina Cake (Cochini Festive Cake)
This rather dense, thin cake has an exotic spicy flavor.

3 eggs
2/3 cup (125 g) sugar
1 cup (125 g) fine semolina
1 cup (125 g) cashew nuts, finely chopped
1 cup (125 g) currants, finely chopped
1/4 tsp. ground nutmeg
3/4--1 tsp. ground cardamom
1/4 tsp. ground cloves
2 tablespoons rum
4 1/2--5 oz. (125--150 g) melted ghee (clarified butter) or unsalted butter

Beat the eggs and sugar together to a pale, thick cream, then beat in the semolina. Add the nuts, currants (chopped if you like in a food processor), spices, rum. and finally the ghee or butter. Mix very thoroughly. Leave to rest for 2 hours, so that the semolina is properly soaked. Stir well before pouring into a small, 7" (18-cm) greased nonstick cake pan with a detachable bottom, or one lined at the bottom with greaseproof or baking paper. Bake in a preheated 350 degrees F (180 degrees C) oven for 45 to 60 minutes, till the top is brown and the cake feels firm. Turn out when it is cool. Serves 8.

From _The Book of Jewish Food_, by Claudia Roden
* I proofread this recipe, and it is confusing to me that 2/3 cup is 125 g, same as 1 cup! But that's what it says.