Persian Love Cake

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Persian Love Cake

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Ingredients

Adjust Servings:
2 Orange
4 Egg
315 g Caster Sugar
300 g Ground Almonds
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Cardamom
For the orange syrup
1 Orange zest and juice
100 g Caster Sugar
60 ml Water
1 tsp Orange Blossom Water
For the cream cheese frosting
225 g Cream Cheese
1/2 cup Butter softened
2 cups Icing Sugar sifted
1 tsp Vanilla Paste

A beautiful and fragrant cake to celebrate love

Ingredients

Directions

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We chose to make a gluten free Persian Love Cake for dessert – I hope you like it big Sis! It looked amazing on Finch & Forest‘s blog and truly lived up to the story behind it.

Once upon a time a Persian woman was madly in love with a prince. She made him this cake filled with magical powers to make him fall in love with her.

Having found it easier than I thought to source rose petals, orange blossom water and vanilla paste I was filled with excitement to get started. It is really good so I may have to make it for the Abu Dhabi Grand Prix too – or is that cheating?

NB/ I got the quirkier ingredients from my local Turkish supermarket….just a short walk around the corner.

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Steps

1
Done

Pre heat the oven at 160C. Place the oranges in a large saucepan and cover with cold water. Boil for 15 minutes, then drain and repeat twice more. The water should be clearer and the oranges tender. Chop the oranges roughly and discard any pips. Then put the oranges into a food processor and whizz until smooth.

2
Done

Whisk the eggs and sugar until thick and pale, then fold in the ground almonds, spices, blended oranges and baking powder.

3
Done

Spoon into a greased muffin tin and bake for 25 minutes. If you want to make one large cake then cook for 1 hour in a spring form cake tin.

4
Done

For the syrup, place the juice, sugar and water in a small saucepan over low heat. Simmer for 5 minutes until slightly thickened then add the orange zest and the orange blossom water.

5
Done

Drizzle the syrup over warm cupcakes/cake then set aside to let the cakes cool completely before frosting. [I left them overnight].

6
Done

To make the frosting; using an electric whisk cream together the cream cheese, vanilla and butter until it is pale, then gradually add the icing sugar until smooth.

7
Done

Dollop frosting on to cooled cakes and top with chopped pistachios, figs, oranges, and rose petals.

Zoe Negus

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