Desserts 🤖 AI Generated

Honey Cardamom Arabic Love Cake

Delicate semolina and ricotta cake infused with warm cardamom, soaked in fragrant honey syrup—a Middle Eastern treasure. This Fat Switch version slashes 40% of calories by using low-fat ricotta and reducing oil, while maintaining the authentic moist crumb and luxurious sweetness that makes this cake irresistible.

20m

Prep Time

30m

Cook Time

Servings

310

Calories

14g

Protein

🛒 Ingredients

✓ 100g fine semolina
✓ 200g low-fat ricotta cheese
✓ 2.5 tbsp extra-virgin olive oil
✓ 1 large egg
✓ 30g caster sugar
✓ 1 tsp baking powder
✓ 6 green cardamom pods, crushed
✓ Zest of 1/2 orange
✓ 1/4 tsp salt
✓ 1/2 tsp vanilla extract
✓ 1/3 cup raw honey
✓ 1/4 cup water
✓ 4 green cardamom pods
✓ 2 whole cloves
✓ 1/2 cinnamon stick
✓ Whole blanched almonds (6–8, for garnish)
✓ Pinch of rose water (optional)

👨‍🍳 Instructions

1. Prepare the Syrup First: Combine honey, water, cardamom pods, cloves, and cinnamon in a small saucepan over medium heat. Bring to a gentle boil, then simmer for 5 minutes until fragrant. Remove from heat, stir in rose water if using, and let cool completely. This allows flavors to deepen while you bake.

2. Toast the Semolina: In a dry skillet over medium heat, toast semolina for 2–3 minutes, stirring constantly, until pale golden and nutty-smelling. Transfer to a bowl and cool slightly. This step deepens flavor and prevents grittiness.

3. Crush the Cardamom: Using a mortar and pestle, lightly crack 6 cardamom pods and extract the seeds. Discard pods and grind seeds until fragrant but not powdery—some texture is desirable for authentic bite.

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4. Mix Dry Ingredients: In a medium bowl, whisk together cooled semolina, baking powder, crushed cardamom seeds, orange zest, and salt. Set aside.

5. Blend Wet Ingredients: In another bowl, whisk ricotta, olive oil, egg, caster sugar, and vanilla extract until smooth and creamy, about 1 minute. Do not overbeat or the ricotta may become grainy.

6. Combine and Pour: Gently fold dry ingredients into wet ingredients until just combined—do not overmix. Divide batter between two small ovenproof ramekins (200ml each) or a small 6-inch square baking tin. Smooth the tops lightly.

7. Arrange Almonds and Bake: Top each portion with 3–4 whole blanched almonds pressed gently into the surface. Bake at 180°C (350°F) for 25–30 minutes until golden brown and a skewer inserted comes out clean. The cake should spring back when lightly pressed.

8. Soak While Warm: Remove cake from oven and immediately pour the cooled honey syrup over the warm cake, allowing it to soak in gradually. Work slowly so the syrup penetrates evenly. Let rest for 5 minutes before serving to allow maximum absorption.

📊 Nutrition per Serving

Calories310 kcal

Protein14g

Carbohydrates55g

Fat8g

🏷️ Tags

#Arabic honey cake#cardamom semolina dessert#low-fat ricotta cake

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