Persian Love Cake
I thought it would be fitting if a Persian momma makes a Persian love cake. I only discovered that there is such a thing by googling Persian and cake. The first time I made it I followed this recipe I found on the web and mistakenly made it sweeter than the recipe called for so I omitted the frosting. In fact, I liked it so much because of it’s similarity to cake Yazdi that I decided to tweak the recipe and blend it to become somewhat of a marriage of a sponge cake and cake yazdi. A true Persian love cake indeed!
Here’s the tweaked recipe. I hope you enjoy this light and low-fat cake. It pairs beautifully with some black cardamom tea!
The very first time I made the cake following the old recipe:
Persian Momma’s version of a Persian Love Cake
- 1 cup flour
- 9 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse kosher salt
- 3 large eggs, separated
- 6 tablespoons water
- 1/4 cup canola or avocado or coconut oil
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon of vanilla extract
- 1/2 tablespoon of crushed rose petals (optional)
Preheat oven to 325°F. Butter a 9-inch-diameter cake pan. Beat the egg yolks and sugar until smooth. Add the vanilla, oil, water and mix. Sift all the dry ingredients (flour, baking powder, cardamom, rose petals and salt) and add them to the wet ingredients slowly, while mixing. Beat egg whites in medium bowl until soft peaks form. Fold the egg whites into the batter in 2 additions. Pour the batter in your prepared pan and bake until cake is golden and tester inserted into center comes out clean (about 25 minutes). Let the cake cool in the pan, and slowly run a warm knife along the edges before flipping the pan. Optional: Garnish the cake with ground raw pistachios and crushed edible rose petals.
Noosheh jan konid! (Bon apetit!)