Pour the batter in a baking sheet covered with parchment paper and bake for 15-20 minutes.
After it has cooled down a bit, sprinkle a little bit of powdered sugar to your cake and roll your roulade to it’s desired shape and tightness and let it cool further. The powdered sugar will prevent the cake from sticking to itself. While it is cooling prepare your whip cream by beating the whip cream and powdered sugar and rose water. You can adjust the rose water and sugar to match your desired level of sweetness and aroma.
Unwrap your roulade, making sure it has fully cooled down (you can even transfer it to the fridge to expedite the cooling) and add the whip cream and re-roll the roulade.
You can then use the remaining whip cream to decorate the outside of the roulade and sprinkle cocoa powder or powdered sugar for a beautiful effect. You can even top it off with a beautiful strawberry garnish.
!نوش جان کنید. Noosheh jan konid! Enjoy! #PersianRoulade #RoseWater #PersianMomma
Here’s the recipe I used to make these yummy Persian Cake Yazdi Cupcakes (recipe by Najmieh Batmanglij)
I slightly tweaked the recipe by increasing the amount of butter to 3/4 cup instead of the original 1/2 cup and they are absolute perfection! Also, this is a cupcake that is not overly sweet, so if you favor more sweetness, just add a little more sugar.
4 eggs, separated (room temp) 1 c sugar * 3/4 cup unsalted butter, melted 1 c plain yogurt 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 tsp ground cardamom 1 Tbs rose water (optional) [I used it] 1/4 c rice flour 2 c sifted all-purpose flour 2 tbs ground pistachios
Preheat over to 350.
Blend egg yolks and sugar in a mixing bowl for 5 minutes until creamy. And then add all the remaining wet ingredients (melted butter, yogurt, rose water) to the mixture and mix. Sift all the dry ingredients together (flour, baking soda, baking powder, ground cardomom, and salt). And slowly add them to the wet ingredients while stirring.
Beat the egg whitesuntil they form soft peaks and fold them slowly into the mixture using a rubber spatula.
Pour the batter into individual cupcake molds, greased or lined with papers.
Sprinkle each cupcake with ground pistachios.
Place the cupcake pan in the center of the oven and bake for 20-35 minutes, or until golden.
Remove the cupcakes from the oven and allow to cool a little. Remove the cupcakes from the pan, and cool them on a wire rack. Store them tightly in an airtight container.
Looking for a tasty gluten-free Persian dessert for your kids and family? Well fereny is the perfect treat!
2/3 cup rice flour
4 cups milk
1/3 cup sugar
1/4 cup rose water
cinnamon for topping
Place the rice flour and milk in a pot and stir over medium-low heat. Add the sugar. Continually stir until the mixture is smooth and the milk starts to thicken. It is very important to keep stirring to avoid clumping. Once you have reached the desired consistency, add your rose water and turn the heat off while still stirring. Pour your ferenny into a bowl and sprinkle some cinnamon on top.
Sholeh Zard (Persian saffron rice pudding) has to be my all time favorite Persian dessert! I am constantly looking for excuses to make it. So you graduated from preschool? Let me make you some sholeh zard. Your relative passed? Let me make you some sholeh zard. We’re going to a party. I better make some sholeh zard.
If you know anything about Persians and their hospitality, you know that it’s taboo to return a borrowed bowl or plate empty. So, of course I am filling the bowl my friend had brought food for us in with Sholeh Zard and taking another to a dinner party tonight to share with friends. Desserts taste better when shared 🙂