Wednesday, February 17, 2010

Persian Love Cake

While searching for rose water recipes, I stumbled upon recipes for Persian Love Cake. There seem to be many different people making the same recipe. The same strange recipe. It looked like a lot of people were using this recipe from Epicurious via Bon Appetit. I was confused by some of the directions in the recipe, so I took it to the best cake expert I know - my Mom.
She pointed out quite a few flaws in the recipe, re-worked the recipe and baked the cake for me.
Awesome!
The Epicurious recipe irritates me. It sounds like it was written by someone who tasted this cake and then decided to make up a recipe for it.
~
This is NOT a copy and paste recipe from Epicurious/Bon Appetit. This is a totally NEW recipe.
Persian Love Cake
Candied Rose Petals:
2 large egg whites
1/2 cup sugar
petals from 1 rose
Cake:
2 1/4 cup cake flour
1 cup superfine sugar
2 tsp baking powder
1/2 tsp salt
4 eggs
1/2 cup milk
1/2 cup butter
1/2 cup oil
1 tsp grated lemon or orange peel
1/2 tsp ground cardamom
Frosting:
2 1/2 cups chilled heavy whipping cream, divided
pinch of saffron (I would skip this next time)
1 1/3 cup powdered sugar
1 tsp rose water

To make the cake: Preheat oven to 350F degrees. Grease 2 8 inch pans, line pan bottoms with parchment paper. In one bowl, mix dry ingredients together. Mix remaining wet ingredients in another bowl. Add one cup of the wet ingredient mixture to the dry ingredients. Stir for 1 1/2 mins. Add remaining wet ingredient mixture and blend together. Pour batter into the 2 prepared pans. Bake until a cake tester comes out clean. About 20 mins.
Allow cakes to cool completely.

Frosting: If you are using the saffron - take half of the cream and heat in a small pan until it simmers. Add saffron, stir and let cool.


Candied Rose Petals: Whisk 2 egg whites in a small bowl. Separate the petals from one rose and dip them in the egg whites. Just wet the rose petals, so the sugar will stick to them. Don't leave lumps of whipped egg white, like we did, that was one of the mistakes in the original recipe.





The egg whites shouldn't be stiff - like they are in this picture.




Allow the petals to dry overnight.



For the frosting: Whip the remaining cream. Strain the saffron infused cream and add to the whipped cream. Continue to whip until thickened, then add sugar. Continue to whip until stiff peaks form.







Cut the cakes in half, so you have 4 layers.




Frost cake.




Frost sides.


Decorate with rose petals and fresh roses.



This cake would make a beautiful wedding cake.
However, it's not a pure white cake, because of the saffron.
Skip the saffron.
It tastes weird.
Without the saffron it will be a pure white cake.





4 comments:

  1. yum. i will try this one soon !

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  2. This cake looks awesome! Your mom did such a great job decorating it. It must taste awesome too!

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  3. How absolutely beautiful. It would make a perfect wedding cake.

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  4. I've had this recipe taped to my fridge for about a month, but I haven't been in the mood to make a cake. You did a fabulous job. Your cake is gorgeous!

    If you find any other neat rose water recipes I'd love to know about them!

    ReplyDelete