Recipes>Cake Recipes
Love Cake
by Meera Sodha from Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen
Easy
Makes 12 squares
A light, delicate sponge cake, gently infused with spices and rose water. Try this simple, elegant recipe from Meera Sodha.
Discover more delicious Afternoon Tea recipes
Delicate treats for an elegant afternoon spread
From the book
Made in India
Meera Sodha
Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen
130 mouth-watering Indian recipes made simple
Aromatic curries and flavourful dals
Homemade chutneys and pickles
Buy From
Introduction
I’ve never had stronger feelings for any cake than for the love cake. Packed full of some of the most delicious ingredients around (cashews, honey, cinnamon, cardamom and nutmeg), it is rich, moist and incredibly fragrant. I like to serve this cut into small squares topped with a spoonful of cardamom shrikhand and a sprinkling of fresh pomegranate seeds.
Tags
Ingredients
| 125g | unsalted butter at room temperature (plus extra to line the cake tin) |
|---|---|
| 325g | caster sugar |
| 6 | eggs |
| 200g | fine semolina |
| 100g | ground cashews (or ground almonds) |
| 5 1/2 tbsp | honey |
| 2 tsp | ground cinnamon |
| 1/2 tsp | grated nutmeg |
| 1 tsp | ground cardamom (or finely ground seeds from 12 pods) |
| 2 tbsp | rose water |
| 1 tsp | vanilla essence |
| Zest of 1 lemon and 1 orange | |
| For the cardamom and pomegranate shrikhand: | |
| 250g | good-quality Greek yoghurt, like Total |
| 2 1/2 tbsp | icing sugar |
| 1/2 tsp | ground cardamom (or finely ground seeds from 6 pods) |
| Seeds of ½ a pomegranate |
Essential kit
You will need a rectangular cake tin (approx. 30cm x 20cm).
Method
Preheat the oven to 150°C/300°F/gas 2. Line a rectangular cake tin (approx. 30cm x 20cm) with greaseproof paper and a fine layer of butter.
Cream the butter and the caster sugar together in a bowl and set aside. In another bowl, beat the eggs until pale and smooth, then slowly whisk them into the sugar and butter mixture. Fold in the semolina, ground cashews, honey, cinnamon, nutmeg, cardamom, rose water, vanilla essence and lemon and orange zest.
Fold the mixture together and spoon out into your cake tin. Place in the oven and bake for 45 minutes, or until the top is golden brown all over and firm to the touch. Leave to cool before cutting or taking out of the cake tin.
To make the cardamom and pomegranate shrikhand, mix the yoghurt with the icing sugar and cardamom and half of the pomegranate seeds in a bowl, then leave the ingredients to mingle for as long as possible before serving.
Serve a good-sized square of cake with a dollop of yoghurt and a sprinkling of pomegranate seeds over the top.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Recipes from Made in India
View all
Quick Peshwari Roti
by Meera Sodha from Made in India
Lamb Raan
by Meera Sodha from Made in India
Quick Peshwari Roti
by Meera Sodha from Made in India
Lamb Raan
by Meera Sodha from Made in India
More Afternoon Tea Recipes
View all
Nigella Lawson – Lily’s Scones
by Nigella Lawson from How To Be A Domestic Goddess
Nigella Lawson’s Victoria Sponge
by Nigella Lawson from How To Be A Domestic Goddess
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
