Persian Love Cake

Don't you think the word 'Persia' sounds exotic?

You can't even pronounce the word harshly...it pretty much forces you to say it like you're a smitten kitten.

Go on...try to say it without pronouncing it 'Purrrsia'...see, it's impossible right!😆

Then pair it with words love...and...cake 😍

I mean...who's going to deny themselves a piece of that?

If ever there was a cake that epitomises middle eastern flavours, this is it!

Warming spices, almonds, pistachio's & rosewater combine in this stunning cake which will take your taste buds on a magic carpet ride

If you want to conjure up your own Aladdin to ride along with you, I'll leave you to it. You might want to go solo though if you're not a sharer!

 

Persian Love Cake

Ingredients

• 200g almond meal
• 180g semolina
• 90g plain flour
• 1 ½ teaspoons baking powder
• ½ teaspoon ground nutmeg
• 2 teaspoons ground cardamom
• 125g unsalted butter (room temperature)
• 160g brown sugar
• 160g white sugar
• 2 large eggs
• 250g sour cream or Greek yoghurt
• zest of one orange

Syrup

• ½ cup orange juice
• ½ cup honey
• ½ teaspoon rose water

To decorate & serve

• 50 raw pistachios
• 20g organic rose petals
• Serve with sweetened mascarpone & fresh figs

Method

1. Preheat oven to 170°c or 160°c fan forced. Grease and line an 8” cake tin.
2. Using a whisk, mix the almond meal, semolina, plain flour, baking powder, nutmeg and cardamom until well combined.
3. In a separate bowl, beat the butter and sugars with an electric beater for 2 minutes. Add the eggs once at a time and beat until smooth. Add the sour cream or yoghurt and orange zest then beat until smooth.
4. Stir the dry ingredients into the wet ingredients and beat for 1 minute or until everything is well combined.
5. Pour into prepared pan, smooth the surface and bake for 50 minutes to 1 hour, or until a skewer comes out clean. (Be careful not to over bake it)
6. Meanwhile make the syrup by gently heating the orange juice and honey. Stir until the honey has turned to liquid and combined with the orange juice. Remove from the heat and stir in the rose water. Set aside.
7. Once the cake is cooked, remove from the oven. Whilst still in the tin, poke holes all over the top of the cake with a skewer, and pour over half of the syrup. Leave in the tin to cool
8. Once cooled, remove from the tin.
9. To decorate, sprinkle over chopped pistachios and dried rose petals.

Serve at room temperature with an extra drizzle of syrup and some lightly sweetened mascarpone.  

Serves 12 - 16.

Keeps for up to 3 days in a sealed container in the refrigerator.

I hope you enjoy the recipe, and as always, I would love to know if you make this cake or if you have any questions over at  @little.river.kitchen .

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