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Love cake
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Indulge in a romantic and flavorful spice cake for your loved one.
Ingredients:
  • 10 egg yolks, at room temperature
  • 600g caster sugar
  • 225g semolina
  • 100g butter, at room temperature
  • 500g raw unsalted cashew nuts, finely chopped
  • 50ml rosewater essence
  • 50ml honey
  • 1 small lemon, rind finely grated
  • 2.50 gm ground nutmeg
  • 2.50 gm ground cinnamon
Instructions:
  • Preheat the oven to 180C. Brush a 27 x 32cm lamington pan with melted butter to lightly grease it, then line the base and sides with non-stick baking paper, leaving some paper to hang over the edges.
  • Beat egg yolks in a large bowl with an electric beater for 4-5 minutes until pale, then add sugar and beat for an additional 8 minutes until mixture is thick, pale, and forms a ribbon trail when the whisk is lifted.
  • Combine semolina and butter in a large bowl using a wooden spoon. Slowly mix into the egg yolks and beat for 10 minutes until well combined. Then, on low speed, add cashews until the mixture thickens. Stir in rosewater, followed by honey, lemon rind, nutmeg, and cinnamon, and beat for an additional minute until fully combined.
  • Spread the mixture evenly in the prepared pan. Bake at the initial temperature for 30 minutes, then lower the temperature to 150°C. Cover with foil and bake for another 30 minutes or until a skewer inserted in the center comes out clean.
  • Let the mixture rest for 5 minutes, then transfer to a wire rack to cool. Sprinkle with icing sugar before serving.

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