A persian love cake of sorts for your valentine
i decided to make this cake with valentines day in mind. have you heard the tale behind the Persian love cake? well it goes a bit like this, a woman was desperately in love with a prince and she made him this cake to make him fall in love with her. there seems to be two versions of this cake one a almond meal based cake with pistachios and spice and one a chiffon style sponge cake with cardamom and whipped rose cream. i am not sure which is the true cake but i think that the almond meal one is most typical of Persia. in order not to offend any one i took my favourite elements from both cakes and added them into one minus the cream. Almond meal is quite pricy to i used half almond half semolina. i have already found my prince (or lobster as i call him) but i love the story behind this cake its so romantic.
recipe 1 cup 250ml yogurt 1 teaspoon baking powder 6 eggs 1 cup 220g caster sugar 1 1/4 cups 150g ground almonds 1 cup plain flour 150g or semolina 6 cardamom pods 2 tbsp rosewater 6 tbsp chopped pistachios pinch of saffron strands 100ml almond milk (or whole milk) zest from a lemon or orange
Pre heat oven to 180c 350f peel the cardamon pods open and remove seeds, crush with a pestle and mortar. in a cup add the saffron strands to the milk and warm in the microwave. in another bowl beat the eggs and sugar until thick and creamy then fold in the yogurt fold in the ground almonds and baking powder. then add the ground cardamom, orange or lemon zest and chopped pistachios, add the rosewater to the milk and saffron mixture and stir into the cake batter and pour into a deep lined tin (22cm 9 inch) bake for about 45 minutes. while it is cooking make a syrup juice of 1 orange or lemon zest of 1 orange or lemon 1/2 cup 125ml water 1/2 cup 125g caster sugar 2 tbsp rosewater add all ingredients into a pan and simmer until thickened. (approx 5 minutes) brush onto warm cake. decorate the cake with chopped pistachios and rose petals.
Pre heat oven to 180c 350f peel the cardamon pods open and remove seeds, crush with a pestle and mortar. in a cup add the saffron strands to the milk and warm in the microwave. in another bowl beat the eggs and sugar until thick and creamy then fold in the yogurt fold in the ground almonds and baking powder. then add the ground cardamom, orange or lemon zest and chopped pistachios, add the rosewater to the milk and saffron mixture and stir into the cake batter and pour into a deep lined tin (22cm 9 inch) bake for about 45 minutes. while it is cooking make a syrup juice of 1 orange or lemon zest of 1 orange or lemon 1/2 cup 125ml water 1/2 cup 125g caster sugar 2 tbsp rosewater add all ingredients into a pan and simmer until thickened. (approx 5 minutes) brush onto warm cake. decorate the cake with chopped pistachios and rose petals.
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