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Persian love cake

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Persian love cake
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Persian love cake

Added by: on Mar 15th, 2017
Behind this romantic cake, perfumed with rose water and cardamom , is a love story of Persian woman who made an irresistible cake for the charming prince as a symbol of her love.The cream turns to a golden hue by adding saffron, which is considered a king of spices with some healing properties. This .. more >
Rating:
0
Prep Time:
45 min
Cook Time:
60 min
Ready In:
1 h 45 min

Servings

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Original Recipe Yield: 12 servings
 

Ingredients:

    Corpus :
  • 125 ml grape seed oil
  • 1/2 cup granulated white sugar (or white cane sugar)
  • 2 eggs
  • 1 2/3 cup flour, semi-course
  • 3/4 cup coconut flour (or another choice to replace a part of the classic flour)
  • 200 ml cup milk (or more)
  • 1/2 tsp cardamom, ground (or to taste)
  • 1 tbsp lemon juice
  • 1 1/2 tsp baking soda
  • Filling :
  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp plain flour •
  • 2 tbsp starch flour
  • 1/2 l milk
  • 1/2 tsp vanilla from a vanilla pod (or vanilla sugar from Bourbon)
  • 250 g mascarpone cheese (or butter)
  • 1 tbsp rose water
  • pinch A of saffron threads
  • Garnish :
  • 3 tbsp pistachios, chopped
  • 3 buds of roses, fresh and organic
  • rose petals, fresh or candied
  • 2 figs, fresh
Nutrition Facts
Persian love cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 341

  • Total Fat: 10.8 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 77.8 mg
  • Sodium: 372.2 mg
  • Total Carbs: 48.6 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 15.7 g
  • Protein: 13.1 g
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Directions:

1

Corpus :

2

Mix the oil with sugar

3

Stir in yolks

4

Add milk

5

Stir in sifted dry ingredients, if necessary add the milk

6

Whisk the egg whites and slowly stir in rigid foam

7

Pour into the cake mold of approximately 30 x 11 x 7 (height) cm (12 x 4.5 x 3 inch); the form was covered with single strip of baking paper lying lengthwise covering the sides and a second strip across the width, the dough should fit into ¾ of the form height

8

Place into the pre-heated oven; bake at 180 °C (356 °F) for 20 minutes, then at 160 °C (320 °F) for 25-30 min., or until a stick comes out clean from the center of dough

9

After cooling, take the corpus out of the form, cut the corpus lengthwise into 3 parts

10

Rosewater icing :

11

Mix egg yolks with sugar, starch, and flour

12

Slowly mix in hot milk and simmer over the low heat until thick, add flour if necessary

13

Stir in mascarpone (or butter), vanilla, saffron threads, cover with a plastic wrap to prevent the skin formation, refrigerate for a few hours, then add the rose water

14

Spread the filling on the 1st corpus, cover with the second part and repeat until the cake is assembled, cover the whole cake with the icing

15

Garnish with pistachios, roses, petals and figs

16

Refrigerate until serving

Cooks' note:
More details at http://danieladanaphotographer.blogspot.sk/2016/10/persian-love-cake-perzska-torta-lasky.html

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