Persian Love Cake

Pistachios, Cardomom and Rose Water are probably some of my favourite ingredients to bake with. This may have something to do with my love for middle eastern food. I find it very fitting then, that this cake is called a Love cake. The exact origins of this cake are unknown, and there are countless different recipes under this name. The main ingredients of this cake have been used in Iran and the area which used to be the Persian Empired for thousands of years, not only because they are delicious and fragrant, but also for their medicinal properties. 

According to folklore, this cake was first baked as a romantic gesture for a prince. Quite appropriately then, it has been a very popular choice for weddings for a couple of years now. I even baked it myself for my best friends wedding! 

For this bake, I’ve used a silicon mini cake pan. It gives really neat, rectangular cakes instead of the usual round muffin shape. The advantage of using a mini cake mould is that you don’t have to worry about portioning the cake before you serve. Also, everyone gets to enjoy the chewy, caramelised edge which forms whilst baking. The quantities on this recipe will yield approximately 18 mini cakes, but will happily fill an 8″ cake tin. I would not recommend trying to make this cake too deep, as the recipe is only 50% cake flour which means it has a really delicate crumb structure, and although delicious and light, is also prone to sinking.


Ingredients 

  • 200g Sugar
  • 200g butter
  • 150g pistachios (shells removed)
  • 150g plain flour
  • 5g baking powder
  • 1 tbsp rose water
  • 3 eggs
  • 5 Cardomom pods
  • 100g white chocolate
  • 50g double cream
  • Dried rose petals to decorate 
  1. Preheat the oven to 160 degrees C.
  2. Grease your silicone muffin pan with a little butter and dust with flour.
  3. Place your pistachios and Cardomom pods in a food processor and blitz as finely as you can. Add to this the flour and baking powder and pulse until combined.
  4. Cream the butter and sugar in a large mix no bowl, or the bowl of your stand mixer.
  5. Whisk in the eggs, one at a time, followed by the rosewater.
  6. Beat the dry ingredients into the wet.
  7. Fill each cell of the muffin pan with the batter until it is 2/3 full.
  8. Bake on the middle tray of your oven for approximately 20 minutes, turning the tray around after 15 minutes to ensure even colouring. When baked, the cakes should be lightly golden on top and springy. To check for raw batter, insert a clean metal skewer into the middle.
  9. Allow the cakes to cool in the muffin pan for 5 minutes, then gently remove. Sprinkle the cakes with a little extra rose water if you really want to intensify the floral scent. 
  10. While the cakes cool, make your ganache by heating the cream and pouring it over the white chocolate. Stir until all the lumps have melted. Set aside to cool to a spreadable temperature.
  11. When the ganache is the right consistency and the cakes have cooled, spread a little chocolate over the top of each cake and top with rose petals, chopped pistachios and any other pretty additions you have in your kitchen. I’ve used freeze dried raspberry pieces. 


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