Persian Love Cake
Is Valentines Day one of those holidays that leaves you feeling a bit withdrawn? It is for me a bit of an awkward expression of the love that we have for special people in our lives. I think that pressure from the commercial world has helped to influence that over the years.This year I’d like to get back to the origins of the holiday and celebrate the actual feast day. Not only does that take some pressure off, but I think it is fitting to impress upon my family the actual meaning and origin of the holiday. Don’t get me wrong though, I still love goodies! Hence this post to share something really delightfully yummy with you.
This year, I’ve been thinking about how I could spread some love with my family. I like the idea of the sentiment of love lingering and giving a lasting impression. Not just on Valentines Day, but everyday. But for this year, I figured it was time to start a new tradition and find some way of expressing that in a way that will linger for the family as a whole. I went looking for a recipe for a cake that I could make where the flavors would linger and be unforgettable. Something delicious, and texturally delightful….but with a POW to the senses. It was only by accident that I stumbled onto the Persian Love cake recipe that I’m going to share with you. And I changed things up a little bit to be able to use some of the ingredients that I already had on hand. Persian Love cake is a delightful cake that is imbued with lots of flavorful spices and traditionally Rose Water. Rose water wasn’t something I had on hand though, but I did have some Rose essential oil. Were you aware that you can use essential oils in foods? Why yes you can, but you just need to verify that they are safe for ingestion! (Check your labels!) I’m all for using what I have, and being frugal about those things that I make.
Not only is this cake very flavorful but it is lovely with a a cup of tea, as well. I like the idea of slowing down to be able to meditate on what we’re celebrating. That’s what tea and cake does for me. Or tea and cookies. Or tea and anything really. When you slow down and let tea steep, and enjoy a slice of cake with the company of someone you love, it turns into an affair. A love a affair, even perhaps. Not that scandalous type. No, this is more of a love affair of the heart that feeds both your sense with the food and drink, and your relationship with conversation and commiseration. Ultimately isn’t that what we’re searching for? We’d each like to be considered worthy of time, slow time, slow conversation, deep thoughts, intimate life sharing. Sit next to someone, or many someones, while your tea soaks and fragrant flavors seep into your sense. From cake and tea!
This recipe incorporates the lovely textures of almond meal and uses oil to achieve a moist crumb. I think it’s a cake even St Valentine would appreciate!
Authorcelebratoryartist
Preheat your oven to 350*. Oil a round bundt cake pan well and set aside.
In a mixing bowl, use a whisk to mix together your flour, almond flour, sugar, salt, baking powder and cardamom. Set aside.
In another mixing bowl, whisk together the oil, eggs, sour cream until smooth and creamy. Add in Rose essential oil and orange zest and stir just until mixed.
To your wet ingredients, add your dry ingredient in three batches stirring between each to incorporate ingredients together.
Pour batter into oiled baking pan and gentle tap pan to bring bubbles to the surface.
Bake for 45-55 minutes, or until the top springs back when touched and is golden brown.
Let cake cool in pan. When it is cooled to room temperature, place a rack over the top and invert gently to transfer the cake to the rack. Let cool the rest of the way before transferring to serving dish.
In a small bowl, combine the powdered sugar and the bloomed Saffron with a fork.
Add 1 tablespoon of milk at a time to the powder sugar, combining the ingredients until you reach the desired drizzling texture. For a thicker drizzle, add less milk, or add more sugar to thicken overly watery icing. Pour over the top of the cooled cake.
Best served within 24 hours of preparation. To keep fresher for a few days, transfer cake to a container that can be sealed.
Ingredients
Directions
Preheat your oven to 350*. Oil a round bundt cake pan well and set aside.
In a mixing bowl, use a whisk to mix together your flour, almond flour, sugar, salt, baking powder and cardamom. Set aside.
In another mixing bowl, whisk together the oil, eggs, sour cream until smooth and creamy. Add in Rose essential oil and orange zest and stir just until mixed.
To your wet ingredients, add your dry ingredient in three batches stirring between each to incorporate ingredients together.
Pour batter into oiled baking pan and gentle tap pan to bring bubbles to the surface.
Bake for 45-55 minutes, or until the top springs back when touched and is golden brown.
Let cake cool in pan. When it is cooled to room temperature, place a rack over the top and invert gently to transfer the cake to the rack. Let cool the rest of the way before transferring to serving dish.
In a small bowl, combine the powdered sugar and the bloomed Saffron with a fork.
Add 1 tablespoon of milk at a time to the powder sugar, combining the ingredients until you reach the desired drizzling texture. For a thicker drizzle, add less milk, or add more sugar to thicken overly watery icing. Pour over the top of the cooled cake.
Best served within 24 hours of preparation. To keep fresher for a few days, transfer cake to a container that can be sealed.
