Persian Love Cake Recipe By Tasty Recipes

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

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 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.