Ingrédients pour Love Cake
- Eggs
- 200g caster sugar
- 200g unsalted butter, softened
- 150g fine semolina
- Raw Cashews
- Pumpkin
- 1 tablespoon rose water
- 2 tablespoons honey
- Zest of 1 lemon
- Ground Mace
- Ground Cardamom
- 1 teaspoon almond essence
- 1 tablespoon brandy (optional)
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Comment préparer Love Cake
- Preheat oven to 160°C (325°F). Grease and line a 20cm square tin with two thicknesses of greaseproof paper, ensuring the paper extends slightly over the edges.
- Brush the inner greaseproof paper with melted butter.
- In a bowl, cream together the softened butter and semolina until well combined.
- In a separate bowl, beat the egg yolks and caster sugar until thick, pale and creamy.
- Gradually add the semolina and butter mixture to the egg yolks, beating until thoroughly incorporated.
- Stir in the chopped cashews, pumpkin preserve, rose water, honey, lemon zest, and spices until evenly distributed.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined, being careful not to deflate the mixture.
- Stir in the almond essence and brandy (if using).
- Pour the batter into the prepared tin and spread evenly.
- Bake for 90 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown. The cake should feel firm to the touch.
- Remove from the oven and let the cake cool completely in the tin before carefully turning it out onto a wire rack.
- Once completely cool, cut into small squares and serve as is, or with a dollop of custard or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
6g
Carbs
3g
