Persian Love Cake Recipes

PERSIAN LOVE CAKE

Steps:

• Preheat the oven at 350 degrees F.
• In a mixing bowl, combine oil and ghee together. Add the sugar and whisk it all together until creamy.
• Then add eggs, one at a time and whisk it very well.
• Next add the thick yogurt and whisk it all together into a fluffy mixture.
• Add rose water, ground cardamom and stir it in.
• Sift the almond flour, all purpose flour and semolina flour, one by one and lightly whisk it in.
• Sprinkle baking powder all over, add pinch salt and incorporate it very well into the mixture.
• Pour the cake batter into a greased 10 inch springform cake pan that has been lined with parchment paper in the bottom.
• Tap the bottom of the cake pan on the kitchen counter to even out the cake batter. Scatter the almond slices all over the cake batter.
• Bake at 350 degrees F for 30 to 40 minutes until it is golden on the top and a cake tester or toothpick inserted into the cake comes out clean.
• While the cake is baking, prepare the syrup.
• Combine honey and orange juice and bring it to a boil.
• Lower the heat and let it simmer for about 5 minutes.
• Then stir in the rose water and ground saffron into the syrup. Turn off the heat and add the pistachios.
• Using a thin wooden skewer or a sharp pointed kitchen knife/utensil poke fine holes all over the cake.
• Pour the warm syrup over the warm cake and let the syrup soak in for several hours or overnight.
• Decorate with fresh or dried edible rose petals and more slivered nuts. Serve with rose water cream if you like (see blog post).

PERSIAN LOVE CAKE

Steps:

• Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
• Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
• Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
• Add dry ingredients. Stir until mixed through.
• Pour into pan, smooth surface. Scatter over pistachios.
• Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
• Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
• Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)

PERSIAN LOVE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and grease a round 9-inch cake pan.
• Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
• Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
• Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
• Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
• Slice and serve.

PERSIAN POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.
• Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
• Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.

PERSIAN LOVE CAKE

Steps:

• For candied rose petals: Whisk egg whites in small bowl until foamy.
• Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
• Dry on nonstick rack at least 6 hours or overnight.
• For cake: Preheat oven to 325 degrees.
• Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line pan bottoms with parchment paper; butter parchment.
• Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
• Add yolk mixture to dry ingredients; whisk until smooth.
• Beat egg whites in medium bowl until soft peaks form.
• Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
• Fold whites into batter in 3 additions. Divide batter between prepared pans.
• Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
• Cool in pans on racks 15 minutes.
• Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
• For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
• Chill until cold.
• Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
• Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
• Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
• Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.