Persianlovetea Recipes

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PERSIAN LOVE CAKE



Persian Love Cake image

Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater! They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering.

Provided by Nagi

Categories     Cakes

Time 1h15m

Number Of Ingredients 15

2 cups (200g) almond meal ((almond flour))
1 1/2 cups (165g) semolina
1 tbsp baking powder
1/2 tsp ground nutmeg
1.5 tsp ground cardamom
120g / 8 tbsp unsalted butter (, at room temperature)
3/4 cup (150g) brown sugar (, packed)
3/4 cup (150g) white sugar
2 eggs
1 cup (250g) plain yoghurt
Zest of one orange
50g / 2 oz raw pistachios (, chopped or slivered (or almonds))
1/3 cup (85 ml) lemon juice
1/3 cup (70g) white sugar
1 tsp+ rosewater ((adjust to taste, start with less))

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)

Nutrition Facts : Calories 423 kcal, Carbohydrate 53 g, Protein 9 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 51 mg, Sodium 26 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving

PERSIAN LOVE TEA



Persian Love Tea image

Make and share this Persian Love Tea recipe from Food.com.

Provided by PalatablePastime

Categories     Beverages

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups water
2 green cardamom pods, bruised
1/2 teaspoon saffron thread, ground
1/2 cup rose water
2 tablespoons sugar

Steps:

  • Add spices to a kettle along with the water, rose water and sugar.
  • Stir mixture to dissolve sugar.
  • Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes.
  • Remove cardamom pods before serving.
  • Serve with additional sugar, if desired.

Nutrition Facts : Calories 24.6, Sodium 7.3, Carbohydrate 6.4, Sugar 6.3

LOVE TEA



Love Tea image

A heart-warming, flavorful beverage from Le Bernardin's Eric Ripert as published in our local newspaper.

Provided by Molly53

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons fresh lemongrass, chopped (or 1 teaspoon dried lemon grass)
1 tablespoon fresh ginger, peeled and roughly chopped (or 1 teaspoon of powdered ginger)
1 cinnamon stick, broken in half
5 cardamom pods, cracked
1 teaspoon anise seed
2 cloves
1 tablespoon dried peppermint
1 teaspoon earl grey tea (or one teabag if you can't find loose tea)
1 teaspoon green tea (or one teabag if you can't find loose tea)
3 teaspoons honey
2 teaspoons rose water
4 teaspoons orange blossom water

Steps:

  • Bring 4 1/2 cups of water to boil in a saucepan.
  • Turn off heat and add the first six ingredients.
  • Mix lightly, cover and let mixture steep for five minutes.
  • Add peppermint, Earl Grey and green tea.
  • Allow to steep another five minutes.
  • Pour into each mug or cup 3/4 teaspoon of honey, 1/2 teaspoon of rosewater and 1 teaspoon of orange-blossom water.
  • Strain tea and pour into each mug and stir.
  • Serve hot.

Nutrition Facts : Calories 21.1, Fat 0.1, Sodium 0.6, Carbohydrate 5.4, Fiber 0.1, Sugar 4.3, Protein 0.2

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