Recipe

Persian Love Cake Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 5 months ago This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake. I've... More Prep:40m Cook:45m Servings:12	Tippystclai
	really beautiful and aromatic jeannie and major nelson love it

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Ingredients

Candied rose petals:

2 large egg whites

1/2 cup sugar

Petals from 2 roses

Cake:

1 cup cake flour

14 Tbsp baker's sugar or ultrafine/superfine sugar, divided

1 1/2 tsp baking powder

1/4 tsp coarse sea salt

3 large eggs, separated

6 Tbsp water

1/4 cup canola oil

1 tsp grated lemon peel

3/4 tsp whole cardamom seeds (removed from about 15 cardamom pods), ground

Frosting

2 1/2 cups chilled heavy whipping cream, divided

Pinch of saffron threads

2/3 cup powdered sugar

2 tsp rose water or 1 tsp rose essence

2 Tbsp natural unsalted pistachios

Directions

Candied rose petals:

Whisk egg whites in small bowl until foamy.

Using a 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.

Cake:

Preheat oven to 325°F.

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 Tbsp baker's sugar, baking powder, and salt into large bowl.

Whisk yolks, water, oil, lemon peel and cardamom 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 Tbsp 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 toothpick 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.)

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; blend 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.

Adapted from Bon Appetit, June 2005.

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Comments

grizzlybear 1 year, 5 months ago said:
WOW.......looks wonderful.........bet it taste just as good.....well have to try some time......NiCE POST

Griz

jett2whit 1 year, 5 months ago said:
Sounds fabulous!

morninlite 1 year, 5 months ago said:
This is good. I bought rose water for Turkish Delight, and needed something else to use it in. Thanks!

lunasea 1 year, 5 months ago said:
Oh Kath - how beautiful and delicious! I love this - thanks....

Smiles,
Vickie

magali777 1 year, 5 months ago said:
Great post! thanks I've been looking for those rose petals!

baker1313 1 year, 4 months ago said:
Wow I love recipes like this!! Tippy you have lots of winners-thanks for so much fun!! :o)

minitindel 1 year, 2 months ago said:
Wow how gorgeous is that i love it i want some now whaaaaaaa

jade2011 1 year ago said:
Sounds elegant,luscious,decadent and utterly complicated lol, the photo is breathtaking! oh you certainly have my 5.

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