Love Cake

Recipe by Chef #766085
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 80
YIELD: 80 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
  • Brush inner paper with melted butter.
  • Soften butter and mix with semolina.
  • Beat the egg yolks and caster sugar until thick and creamy.
  • Add semolina and butter mixture and beat until well mixed.
  • Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
  • Beat egg whites until they hold firm peaks and fold into the mixture.
  • Add the almond essence and brandy (optional).
  • Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch.
  • Remove from oven and leave in the tin till quite cool before turning out.
  • Cut into small squares and serve as is or with custard or vanilla ice cream.
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