Persian Love Cake
Indulge in the exotic flavors of our Persian Love Cake, where every slice promises a blend of aromatic rose water, rich cardamom, and a golden saffron syrup. It's not just a cake; it's a celebration of love and tradition. ????
Ingredients:
For the Cake:
6 tablespoons ghee or butter, melted
6 tablespoons light olive oil
1 cup sugar
5 large eggs
1 cup thick, Greek-style yogurt (reduced fat)
2 tablespoons rose water
2 teaspoons ground green cardamom
1 cup almond flour
¾ cup all-purpose flour
½ cup semolina flour (e.g., Bob's Red Mill brand)
2 teaspoons baking powder
A pinch of salt
3 tablespoons sliced almonds
For the Syrup:
½ cup honey
? cup orange juice
2 tablespoons rose water
½ teaspoon ground saffron
2 tablespoons slivered pistachios
Instructions:
Persian Love Cake:
Prep Time: 20 minutes | Cooking Time: 30-40 minutes | Total Time: 50-60 minutes | Servings: 8-10
Preheat the oven to 350°F (175°C). Grease and line a 10-inch springform cake pan with parchment paper.
In a mixing bowl, combine melted ghee and olive oil. Add sugar and whisk until creamy.
Whisk in eggs one at a time, then add yogurt and whisk until fluffy.
Stir in rose water and ground cardamom.
Sift in almond flour, all-purpose flour, and semolina flour gradually, whisking lightly.
Add baking powder and a pinch of salt, mixing well.
Pour batter into the prepared cake pan. Even out the batter and sprinkle sliced almonds on top.
Bake for 30 to 40 minutes or until golden and a tester comes out clean.
Honey Syrup:
While the cake bakes, prepare the syrup by boiling honey and orange juice.
Simmer for 5 minutes, then stir in rose water and saffron. Add pistachios and remove from heat.
Final Step:
Poke holes in the warm cake and pour warm syrup over it. Allow to soak for several hours or overnight.
Garnish with edible rose petals and more nuts. Serve with rose water cream if desired.
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