The Persian Love Cake Recipe
Just in time for Valentine's Day, Aimee of recipe blog Twigg Studios generously lent us this recipe to delight our Valentine's taste buds this February 14th.
The tale of the Persian Love Cake
There is a story behind the name that once upon a time there was a Persian woman madly in love with a prince. To make him fall in love with her, she baked him this cake, filled with magical love powers. Legend also has it that the cake itself is enchanted. And why wouldn't it be? With hints of rose and cardamom, studded with almonds, Persian love cake is simply love in every bite.
1 cup 250ml yoghurt
1 teaspoon baking powder
1 cup 220g caster sugar
1 1/4 cups 150g ground almonds
1 cup plain flour 150g or semolina
6 cardamom pods
2 tbsp rosewater
6 tbsp chopped pistachios
pinch of saffron strands
100ml almond milk (or whole milk)
zest from a lemon or orange
For the syrup:
juice of 1 orange or lemon
zest of 1 orange or lemon
1/2 cup 125ml water
1/2 cup 125g caster sugar
2 tbsp rosewater
Peel the cardamom pods open and remove seeds, crush with a pestle and mortar.
In a cup add the saffron strands to the milk and warm in the microwave.
in another bowl beat the eggs and sugar until thick and creamy then fold in the yogurt.
Fold in the ground almonds, semolina and flour, and baking powder.
Then add the ground cardamom, orange or lemon zest and chopped pistachios, add the rosewater to the milk and saffron mixture and stir into the cake batter and pour into a deeply lined tin (22cm 9 inch)
Bake for approximately 45 minutes.
During the baking time, add the syrup ingredients together
Add all ingredients into a pan and simmer until the syrup sauce is thickened. (approx 5 minutes)
Brush onto the warm cake.
Decorate the cake with chopped pistachios and rose petals.