Persian Date Cake Recipes
PERSIAN LOVE CAKE
Persian love cake is moist, spongy and will enchant you with its exotic flavors of rose, cardamom and saffron. Luxuriously packed with almonds and sprinkled with pistachios, it is so easy to make!
Provided by Roxana Begum
Categories Dessert
Time 50m
Number Of Ingredients 18
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).
Nutrition Facts : Calories 308 kcal, Carbohydrate 33 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 66 mg, Sodium 28 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 Wedge
PERSIAN DATE CAKE
Make and share this Persian Date Cake recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Toast walnuts in skillet over medium heat for 5 minutes. Set aside to cool.
- Place a few walnut pieces inside each date. Arrange dates, packed next to each other in a flat 9-inch serving dish.
- In large deep skillet, saute flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color.
- Spread hot dough over dates. Pack and smooth it with back of a spoon.
- Combine cinnamon, sugar, cardamom and sprinkle evenly over cake. Sprinkle with 1 cup ground pistachios or shredded coconut all over. Cool.
- Cut into small square pieces. Arrange on serving platter or on plate in which it was made.
Nutrition Facts : Calories 344.3, Fat 19.9, SaturatedFat 8.2, Cholesterol 30.5, Sodium 2.8, Carbohydrate 41, Fiber 4.4, Sugar 25.6, Protein 4.9
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15 CLASSIC PERSIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published Apr 7, 2021Category Desserts, Recipe Roundup
- Persian Almond Cookies. Traditionally known as Ghorabieh Tabriz, these Persian almond cookies come from a Persian region famous for their pastries and baked goods.
- Persian Ice Cream with Saffron and Rosewater (Bastani) This is the first of many recipes that’ll include either saffron or rosewater, and it’s as beautiful and as colorful as it is yummy.
- Halva. This soft, crumbly dessert will remind you of fudge in appearance, but its flavor is sweeter and has a hint of nuts. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Persian Chickpea Cookies with Pistachio and Rosewater. These super thick cookies are vegan-friendly, gluten- and dairy-free, filling, and have less than 100 calories per serving!
- Saffron Zulbia. The only way I can describe this dish is to say it’s like a sweeter, crunchier, more ribbon-like funnel cake. If made correctly, it’s also beautiful and seems almost to glow when the light hits it.
- Persian Raisin Cookies. I have to wonder if Little Debbie got the idea for their Raisin Creme Pies from Persian raisin cookies because that’s almost exactly what these are, without the cream filling.
- Ranginak (Persian Date Cake) With only butter, flour, sugar, dates, walnuts, and various spices, you can make this yummy, slightly messy, and hard-to-describe Persian cake in only 30 minutes.
- Persian Love Cake with Pistachios and Rosewater. If there’s one thing I love about Persian desserts – aside from how tasty they are – it’s how beautiful they look.
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- Yazdi Cake (Persian Cardamom Muffins with Rosewater) These small muffins are soft, fluffy, and not too sweet. They feature cardamom, rosewater, almonds, and pistachios, which give them the traditional Persian flavor.
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