Best Persian Love Cake Recipes
PERSIAN LOVE CAKE
This not-overly sweet chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake. From Bon Appetit, June 2005. I would recommend baking it in one 8 x 3 inch cake pan (for approximately 40 minutes) and slicing into three layers. You can also use more filling between the layers (1 1/2 to 2 cups), otherwise there will be a lot leftover. Preparation time does not include candied rose petal drying.
Provided by BeccaB3c
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 597.8, Fat 37.3, SaturatedFat 18.3, Cholesterol 181.2, Sodium 191.7, Carbohydrate 61.6, Fiber 0.8, Sugar 44.8, Protein 6.7
PERSIAN LOVE CAKE
This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.
Categories Cake Dessert Bake Valentine's Day Wedding Anniversary Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
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°F. 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.
PERSIAN LOVE CAKE RECIPE BY TASTY
Here's what you need: large eggs, granulated sugar, light vanilla greek yogurt, almond milk, orange blossom water, butter extract, vanilla extract, fine semolina, all purpose flour, low fat dry milk powder, ground green cardamom, ground nutmeg, baking powder, ground cinnamon, ground ginger, table salt, almond
Provided by Catherine Ezimora
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 320 calories, Carbohydrate 60 grams, Fat 4 grams, Fiber 1 gram, Protein 9 grams, Sugar 39 grams
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