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Love Cake


Love Cake

Love Cake



Recipe Servings


Recipe Cook Time


A sensuous recipe with aphrodisiacal ingredients like rose water, honey, nutmeg, cardamom and lemon.


  • 7 eggs

    500 gm castor sugar

    250 gm semolina

    375 gm raw cashews - chopped

    2 Tbsp rose water

    2 Tbsp honey

    1/2 tsp lemon rind grated

    1/2 tsp ground nutmeg

    1/2 tsp ground cardamom

    1/2 tsp almond essence


Grease and line a 20cm (8 inch) square tin with 2 thicknesses of greaseproof Paper. Brush inner paper with melted butter.

Beat the egg yolks and caster sugar until light and creamy. Stir in a semolina, cashews, rose water, honey, lemon rind, spices and almond essence.

Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepare tin and bake in moderately slow oven until cake is evenly golden brows on top and feels firm to the touch.

If cake starts to brown too quickly, cover top with paper or foil.

When cooked the center of the cake should still be somewhat moist so the skewer test is not recommended.

Remove from the oven and leave in the tin to get quite cold before cutting.

Do not attempt to turn out this cake. Cut into small squares and lift each one separately on to serving plate.

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Key Ingredients: eggs, castor sugar, semolina, cashew nuts, rose water, honey, lemon rind, nutmeg, green cardamom, almonds