Love Cake Recipe – Eats Now

Name: Love Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 eggs, yolks and whites separated; 1 lb caster sugar; 125 g butter; 8 ounces semolina, roasted; 8 ounces raw cashews, finely chopped; 8 ounces pumpkin, preserve; 2 tablespoons rose water (optional); 2 tablespoons honey; 1/2 teaspoon finely grated lemon rind; 1/4 teaspoon ground mace or 1/4 teaspoon nutmeg; 1/4 teaspoon ground cardamom; 1/4 teaspoon almond essence; 2 tablespoons brandy (optional) or 2 tablespoons rum (optional)

Servings: persons

7 eggs, yolks and whites separated
1 lb caster sugar
125 g butter
8 ounces semolina, roasted
8 ounces raw cashews, finely chopped
8 ounces pumpkin, preserve
2 tablespoons rose water (optional)
2 tablespoons honey
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground mace or 1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon almond essence
2 tablespoons brandy (optional) or 2 tablespoons rum (optional)

1
Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
2
Brush inner paper with melted butter.
3
Soften butter and mix with semolina.
4
Beat the egg yolks and caster sugar until thick and creamy.
5
Add semolina and butter mixture and beat until well mixed.
6
Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
7
Beat egg whites until they hold firm peaks and fold into the mixture.
8
Add the almond essence and brandy (optional).
9
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.
10
Remove from oven and leave in the tin till quite cool before turning out.
11
Cut into small squares and serve as is or with custard or vanilla ice cream.

938

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 eggs, yolks and whites separated, 1 lb caster sugar, 125 g butter, 8 ounces semolina, roasted, and more.

Yes, Love Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Love Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions