Easy Persian Love Cake
This easy Persian Love Cake is glorious to look at and so delightful to eat. Sit back and enjoy the exotic flavours of the Middle East.
Ingredients
For the cake
- 120 gm unsalted butter (softened)
- 1 cup sugar
- 1 large orange (finely zested) (NOTE 1)
- 2 large eggs (at room temperature)
- 1 cup semolina (NOTE 2)
- 2 cup almond meal (NOTE 3)
- ½ cup plain flour (NOTE 4)
- 1½ tsp ground cardamon
- 2 tsp baking powder (sifted)
- ½ tsp bi-carb soda (baking soda, sifted)
- ¼ tsp salt (shifted)
- 2 tbsp orange juice
- ½ cup plain yoghurt
For the syrup
- 4 tbsp lemon juice
- 4 tbsp water
- ½ cup honey (NOTE 5)
- 2 tsp rosewater (NOTE 6)
- large pinch salt
For the Icing
- 2 cup icing sugar mixture (confectionary sugar) (NOTE 7)
- 3-4 tbsp lemon juice
- 2 tbsp pistachios (sliced)
- 1 tbsp rose petals
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line and grease the base and sides of 2 x 15cm (6in) or a 23cm (9in) round cake tin with nonstick baking paper.
- Using a stand or hand mixer beat the butter, sugar and zest first on low speed to avoid splatter then increase then speed to high and beat for 3 minutes. Add in the eggs one at a time whilst continuing to beat in between, pour in the orange juice and yoghurt and beat for a further minute.
- Divide the batter evenly into the prepared tins, using a flat spatula or a butter knife smooth the surface then tap the pans against the table a few times. Place the tins into the oven on top of the middle rack. Bake for 38 to 40 minutes or until the top of the cake is golden and a skewer comes out clean when inserted in the middle.
- Prepare the syrup when the cake has 10 minutes left to bake. In a small saucepan combine the honey, rosewater, lemon juice, water and salt, cook on medium heat as soon as it starts to bubble decrease and let it simmer softly for 5 minutes.
- As soon as the cakes come out of the oven use a skewer to poke several holes in the cakes, making sure the skewer reaches the base of the cakes. Whilst the cake and syrup is hot, use a spoon to coat each cake in syrup. Avoid putting too much syrup in the centre of the cakes as the middle may get soggy. Leave the cakes to cool in the tin at room temperature (1 to 2 hours)
- In a small bowl add in the icing sugar and 3 tablespoons of lemon juice, mix until combined. Check it for preferred consistency, for a runny icing, slowly add more juice and continue to mix until the icing runs off the spoon but it should still be thick. Use a spatula to spread the icing over the cakes, decorate it with rose buds and sliced pistachios.
Notes
(NOTE 1) Orange Zest – finely zest the orange by grating only the coloured part of the fruit.
(NOTE 2) Semolina is flour made from durum wheat, it has a grainy texture and is commonly used to make pasta and bread. It is usually should next to the different varieties of flours at the supermarket.
(NOTE 3) Almond meal is also known as almond flour or ground almond. Almond meal is sold with and without the skin of the almonds, either can be used.
(NOTE 4) Plain flour is also known as ‘all-purpose’ flour, it has no leavening agent added.
(NOTE 5) Honey syrup gives these cakes a beautiful flavour that goes amazing with the rosewater so I highly recommend using honey. However, if this is not an option you can substitute honey with sugar or maple syrup.
(NOTE 6) Rosewater is very fragrant and has a strong 'perfume' taste so a little goes a long way. It's usually sold near the vanilla essence or cake flavourings at the supermarket.
(NOTE 7) Icing sugar mixture is also known as ‘confectioners’ sugar’ or ‘powdered sugar’. Icing sugar mixture has a small amount of cornflour added to keep it soft and clump-free. Pure icing sugar can be used but you may need to sift it prior to use if it’s clumpy.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 46gProtein: 6gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 122mgPotassium: 69mgFiber: 2gSugar: 33gVitamin A: 223IUVitamin C: 5mgCalcium: 70mgIron: 1mg