Persian Love Bundt Cake Food

PERSIAN LOVE CAKE

Steps:

• Preheat the oven at 350 degrees F.
• In a mixing bowl, combine oil and ghee together. Add the sugar and whisk it all together until creamy.
• Then add eggs, one at a time and whisk it very well.
• Next add the thick yogurt and whisk it all together into a fluffy mixture.
• Add rose water, ground cardamom and stir it in.
• Sift the almond flour, all purpose flour and semolina flour, one by one and lightly whisk it in.
• Sprinkle baking powder all over, add pinch salt and incorporate it very well into the mixture.
• Pour the cake batter into a greased 10 inch springform cake pan that has been lined with parchment paper in the bottom.
• Tap the bottom of the cake pan on the kitchen counter to even out the cake batter. Scatter the almond slices all over the cake batter.
• Bake at 350 degrees F for 30 to 40 minutes until it is golden on the top and a cake tester or toothpick inserted into the cake comes out clean.
• While the cake is baking, prepare the syrup.
• Combine honey and orange juice and bring it to a boil.
• Lower the heat and let it simmer for about 5 minutes.
• Then stir in the rose water and ground saffron into the syrup. Turn off the heat and add the pistachios.
• Using a thin wooden skewer or a sharp pointed kitchen knife/utensil poke fine holes all over the cake.
• Pour the warm syrup over the warm cake and let the syrup soak in for several hours or overnight.
• Decorate with fresh or dried edible rose petals and more slivered nuts. Serve with rose water cream if you like (see blog post).

PERSIAN LOVE CAKE

Steps:

• Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
• Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
• Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
• Add dry ingredients. Stir until mixed through.
• Pour into pan, smooth surface. Scatter over pistachios.
• Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
• Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
• Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)

PERSIAN LOVE BUNDT CAKE

Steps:

• Preheat the oven to 350f. Coat a bundt cake pan with non stick spray.
• Mix sugar and eggs until fluffy. Add in vegetable oil, rosewater, ground cardamom and orange blossom water into the mixture and whisk well.
• Add flour, baking powder and salt to the wet ingredients and gently whisk until combined.
• Pour the batter into the cake pan and bake for 35 minutes until tester comes out clean.
• Cool on a rack for 5 minutes then transfer into a serving dish.

PERSIAN POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.
• Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
• Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.

PERSIAN LOVE CAKE

Steps:

• For candied rose petals: Whisk egg whites in small bowl until foamy.
• Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
• Dry on nonstick rack at least 6 hours or overnight.
• For cake: Preheat oven to 325 degrees.
• Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line pan bottoms with parchment paper; butter parchment.
• Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
• Add yolk mixture to dry ingredients; whisk until smooth.
• Beat egg whites in medium bowl until soft peaks form.
• Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
• Fold whites into batter in 3 additions. Divide batter between prepared pans.
• Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
• Cool in pans on racks 15 minutes.
• Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
• For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
• Chill until cold.
• Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
• Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
• Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
• Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.