Persian Love Cake Recipe- Simple Recipe Ever :- Cardamom, lemon, and rosewater are the three flavours that are used to flavour this cake that is prepared with almonds and is light and airy. The top of this Persian love cake, which is composed of two layers and is topped twice with a glaze that is made of rosewater and lemon, is adorned with pistachios and dried rose petals.
Persian Love Cake Recipe- Simple Recipe Ever
Persian Love Cake Recipe- Simple Recipe EverĀ
Ingredients
Cake
250Ā gĀ or 1 Ā½ cup fine granulated sugar
Zest of 3 lemons
170Ā gĀ or Ā¾ cup butterĀ unsalted and softened
2Ā teaspoonsĀ ground cardamom
1Ā teaspoonĀ rosewater
1Ā teaspoonĀ pure vanilla extract
50Ā gĀ or Ā¼ cup flavorless oil
1Ā teaspoonĀ fine sea saltĀ halve it if using table salt
3Ā large eggs
143Ā gĀ or 1 Ā¼ cup almond flourĀ not ground almonds, not almond meal
Preheat the oven to 325 degrees Fahrenheit. Butter and flour two circular cake pans about 8 inches in diameter (you can also use baking spray instead).
To begin, place the sugar in the bowl of the stand mixer. Next, place the lemon zest on top of the sugar. Using your fingers, rub the zest into the sugar until the consistency of the sugar is similar to that of wet sand.
Include the cardamom, rose water, vanilla, and salt in the bowl, along with the butter and oil that you have already included. After attaching the paddle attachment, begin beating the mixture at a slow speed and gradually increase it to a medium pace.
When necessary, scrape down the bowl, and continue beating the mixture until you have a mixture that is light and airy.
While the mixer is running, add the eggs one at a time, giving twenty to thirty seconds to pass between each addition. Repeat the process of beating the mixture until it is completely smooth, and scrape down the bowl as necessary.
After adding the flours and baking powder, turn the mixer down to a low speed and pour in the kefir or buttermilk while it is still mixing. Continue to mix until everything is just mixed.
After dividing the batter between the two cake pans, make sure the tops are even and smooth. Although the cakes won’t dome much in the oven, making sure they are evenly distributed will avoid any domes from occurring.
About 25 minutes into the baking process, a cake tester should come out clean.
After the cakes have been baked, allow them to cool for around five minutes in their pan before transferring them to a cooling rack.
Once they have reached a state of complete cooling, remove any doming by slicing it with a cake slicer or bread knife. Do not forget to consume the hat as a snack.
Carry out the glazing.
It is recommended to combine the powdered sugar, rosewater, a bit of salt, and approximately three tablespoons of freshly squeezed lemon juice by whisking them together. You may need to add an additional tablespoon or two of lemon juice if the mixture is too thick. Only add the amount that is necessary to ensure that the glaze is not too thin; once it is thick but still pourable, it is ready to be used.
Put the first cake on a dish with the face facing up. Sprinkle some of the glaze on top, and then spread it out in a layer that is uniform throughout. If you like, you can sprinkle some lemon zest on top of the glaze.
The remaining glaze should be placed over the top cake face, and it will flow down the sides of the cake on its own; therefore, you should only spread it to the edge of the cake first. Sprinkle the top with rose petals that have been dried and pistachios that have been coarsely chopped.
Nutrition
Calories:Ā 447.2kcal
Carbohydrates:Ā 47g
Protein:Ā 10.8g
Fat:Ā 26.5g
Saturated Fat:Ā 6.5g
Polyunsaturated Fat:Ā 0.7g
Monounsaturated Fat:Ā 2.7g
Trans Fat:Ā 0.3g
Cholesterol:Ā 74.6mg
Sodium:Ā 197.9mg
Potassium:Ā 53.1mg
Fiber:Ā 4.3g
Sugar:Ā 29.9g
Vitamin A:Ā 317IU
Vitamin C:Ā 3.1mg
Calcium:Ā 128.5
mgIron:Ā 2.3mgĀ
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