Persian Love Cake Recipe – Learn with Experts

Persian Love Cake Recipe – Learn with Experts: Persian love cake is a light and moist cake that tastes like rosewater, cinnamon, cardamom, and citrus. With its rose petals and crushed pistachios on top, along with its tart lemon glaze, this sweet treat has a romantic feel to it.

Persian Love Cake Recipe – Learn with Experts

No one knows for sure where the Persian Love Cake came from. It’s a version of the Portuguese Love Cake that has been around a lot. The cake made its way to Iran, where it changed even more by adding rosewater, which is a flavor that people in the Middle East are used to.

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It doesn’t matter how this delicious dessert got its start; Persian love cake is a great addition to your cake recipes. This fancy dessert is loved by everyone in my family. It has nutty almond flour, a lemon glaze that isn’t too sweet, and warm spices that smell great.

Ingredients

How to make it

• Prepare yourself. Warm the oven up to 350°F. Spread butter on the bottom and sides of a 9-inch cake pan, and then put parchment paper on the bottom.
• Put dry ingredients in a sifter. Place a sifter or sieve with a fine mesh over a large bowl. Put the whole wheat flour, baking powder, baking soda, ground cinnamon, and ground cardamom into the sieve.
• Use your palm to hit the sieve a few times to make everything fall through into the bowl as a fine powder. Add the almond flour and mix it in with a whisk. Mix the sugar and butter together. A stand mixer with paddles or an electric hand mixer with beaters should be used.
• Add the sugar and butter to a stand mixer bowl or a large mixing bowl. Beat on medium-high speed for about 5 minutes, or until the mixture is pale, light, and fluffy. About half way through, use a rubber spatula to scrape down the sides of the bowl.
• It’s important to add air to the mixture. Put the yogurt and eggs in. One at a time, add the eggs to the hot butter. With a rubber spatula, scrape down the sides of the bowl between each addition as you mix them in until they are fully combined.
• After you add the yogurt, beat again until it’s all mixed in. Clean the bowl’s sides. Add the rosewater, the zest and juice of ½ of a lemon and ½ of an orange. Mix it again. Add the dry stuff to the wet stuff.
• If you need to, scrape down the sides of the bowl as you beat the batter until it gets thick and sticks together. It shouldn’t take long. Make the cake. Put the mix into the cake pan that has been prepared. Spread out the batter with the back of a spoon.
• Stick a skewer into the middle of the cake and remove it clean after 40 minutes. The cake should be very risen. Cool. After two minutes of cooling in the pan, carefully turn the cake out onto a wire rack. Take off the parchment paper and let the cake cool all the way through, which should take about an hour.
• Put the lemon drizzle on top. Mix the sugar, lemon juice, and rosewater in a medium bowl with a whisk until the sugar is completely broken up. Poke small holes all over the cake’s surface with a thin skewer or toothpick. Spread the lemon drizzle out on the cake and let it soak in.
• Make the sauce. The icing should be smooth, thick, and easy to pour. Add enough lemon juice to the icing sugar and mix it slowly. Add a few drops of rosewater to taste and mix it in.
• Put ice on it and serve. Spread the icing on top of the cake and let it run down the sides. Wait 5 minutes for the icing to set a bit, and then add rose petals and pistachios to decorate. Let it set all the way before cutting it up and serving it.

Nutrition

• Calories: 447.2 kcal
• Carbohydrates: 47 g
• Protein: 10.8 g
• Fat: 26.5 g
• Saturated Fat: 6.5 g
• Polyunsaturated Fat: 0.7 g
• Monounsaturated Fat: 2.7 g
• Trans Fat: 0.3 g
• Cholesterol: 74.6 mg
• Sodium: 197.9 mg
• Potassium: 53.1 mg
• Fiber: 4.3 g
• Sugar: 29.9 g
• Vitamin A: 317 IU
• Vitamin C: 3.1 mg
• Calcium: 128.5 mg
• Iron: 2.3 mg

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