Persian Love Cake Recipe

Persian love cake

Every now and then there is a cake trend that comes in and ruffles up the baking tins. A few years ago we had the Red Velvet mania and the cupcake craze, but now the recipe on everyone’s lips (and Pinterest accounts) is Persian Love Cake. This recipe is presented by guest blogger, Fieldguided.

I have never been one who likes to spend much time in the kitchen, but lately I’ve been doing a little more baking than usual, which I’ve loved, since cake is one of my favourite things! I found this recipe for a Persian Love Cake and since I love the flavours of rose water, cardamom, and pistachio, I thought I would try it.

Here in Toronto, garden roses are just starting to bloom, making it the perfect time to pluck a rose and turn the petals into candy. I haven’t been able to find out why this is called a “love cake,” but I read an anecdote about how this cake was created by a woman to woo a Persian prince, and how she filled it with ingredients that have magical powers of love. Sounds good to me!

Ingredients

Candied Rose Petals
1 large egg white
¼ cup sugar
Petals from 2 organic roses
Cake
1 cup cake flour
14 Tbs superfine sugar, divided
1 ½ tsp baking powder
¼ tsp kosher salt
3 large eggs, separated
6 Tbs water
¼ cup canola oil
1 tsp fresh lemon zest
½ tsp ground cardamom
Frosting
2 cup chilled heavy whipping cream
Pinch saffron threads
2/3 cup powdered sugar
1 tsp rose water
Garnish
2 Tbs natural, unsalted pistachios, chopped
Method:
For the candied rose petals:
Whisk egg white in a small bowl until foamy. Using a pastry brush, paint a light coat of egg white onto both sides of the rose petals. Sprinkle lightly with sugar. Dry on a wire rack for at least 6 hours.
For the cake:
Preheat oven to 160 C. Butter the bottom and sides of 2 cake pans. Line the bottom with parchment paper; butter the parchment.
Sift flour, 7 Tbs of the sugar baking powder, and salt into a large bowl. In a separate bowl, whisk together egg yolks, water, canola oil, lemon zest, and cardamom. Add to the dry ingredients, and whisk until smooth.
Beat egg whites in a medium bowl until soft peaks form. Gradually add the remaining 7 Tbs of sugar. Beat until egg whites resemble thick marshmallow fluff. Fold the whites into the batter in 3 additions.
Divide batter between the prepared pans. Bake until cakes are golden and toothpick inserted into the center comes clean, 20-25 minutes. Cool in pans on racks for 15 minutes. Turn onto racks, peel off parchment, and cool completely.
For the frosting:
Combine ½ cup cream and saffron in a small saucepan. Bring to a simmer. Remove from heat, and let steep 20 minutes. Chill until cold.
Beat remaining cream in a large bowl until soft peaks form.
Add powdered sugar, rose water, and saffron cream and beat until peaks form. Stack and frost cake with whipped cream. Chill at least 1 hour. Top with rose petals and pistachios.
I followed the recipe exactly, although I didn’t make it a layered cake since I only have one cake pan. The resulting cake was light and delicately flavoured, and the icing in particular was fluffy and not overly sweet, as icing can sometimes be. It was the perfect treat to take outside with me to enjoy on a picnic blanket on a sunny Sunday afternoon.

Fieldguided is a collection of the lovely Anabela’s houghts, inspirations, photographs, love letters.She lives in Toronto. Her favourite things include Japanese sewing books,perfume, Eric Rohmer’s Six Moral Tales. Pretty clothes and pastel colours.Les petits riens, wild hearts, mythical beasts, fields of flowers. Bike rides and ice cream runs. Joan Didion and other smart girls.
email: anabela [at] fieldguided.com

Facebook: @fieldguided

Instagram: @fieldguided

Pinterest: @fieldguided


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