Pan fry semolina on low heat until light brown

Add fried semolina (that has been cooled down) into a mixing bowl

Add butter to semolina

Cream semolina and butter until light and creamy

Cover the bowl and set aside for at least 4 hrs

After 4 hrs remove and transfer the semolina mixture to another bowl.

Using the same mixing bowl, add  sugar and egg yolks

Mix until sugar dissolves

Add the semolina mixture to the egg yolk mixture in batches

Add vanilla extract and mix well

In an another bowl, add baking powder and plain flour

Add salt and mix well

Add finely chopped almonds

Add the almond flour mixture to the semolina egg yolk mixture in the mixing bowl and mix at low speed

In a very clean and oil free mixing bowl add the egg whites

Add cream of tartar and whisk until egg white stiffens

Fold egg white gently into semolina batter

Prepare bundt pan by brushing the insides thoroughly with soft butter

Scoop batter into bundt pan about 3/4 full

Knock the pan a few times on a hard surface to remove trapped air in the batter

Bake in a pre-heated oven at 175C for 15 mins then lower temp to 160C for another 15-20 mins till skewer comes out clean

Leave cake in the pan to cool down for 15 mins before removing