Persian Recipes, Homemade Cake Recipes, Persian Love Cake
I promise you that this is the most
amazing cake you'll ever make. Even if you only make it one time, promise me you'll
make it.
It's such a change from the typical white and chocolate cake recipes you usually
make. Don't be put off by the fact that it's called Persian Love Cake. What it
contains are the very best of Persian flavors.
The cake itself has a
hint of cardamom and lemon. The
light icing contains saffron and rosewater. Sprinkled
across the top are rose petals and pistachios. It's a magical combination.
Everyone
in my family, and my friends absolutely loved it. This cake is a combination of
sweet and spicy, floral and citrus. This
is an easy homemade cake recipe. The
cake itself is a meringue cake, very light. It would make a fabulous birthday
cake, or cake for a special romantic evening. My mother-in-law said I could go
into the wedding cake business with it, now that's a compliment!
I found this recipe on Epicurious. It's attributed to Bon Appetit Magazine. I
have added some hopefully helpful comments.
Persian
Love Cake
Candied Rose Petals
You will need to prepare these the night before you make the cake. Make sure that you buy organically grown roses. The cake does not need these as there is rosewater in the icing, nor does it need the addition of pistachios, but it makes it much more special.
*2 large egg whites
* 1/2 cup sugar (you do not need superfine sugar for this)
* Petals from 2 organic roses
Whisk
egg whites in small bowl until foamy. Using pastry brush, brush rose petals on
both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick
rack at least 6 hours or overnight.
Cake
Preheat
oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
Line pan bottoms with parchment paper; butter parchment
* 1 cup cake flour
* 14 tablespoons baker's sugar or superfine sugar, divided
* 1 1/2 teaspoons
baking powder
* 1/4 teaspoon coarse kosher salt
* 3 large eggs, separated
* 6 tablespoons water
* 1/4 cup canola oil
* 1 teaspoon grated lemon peel
* 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods).
Grind the seeds or use a mortar and pestle. I'd definitely suggest you use the
seeds from the pods. They're much more pungent than jarred ground cardamom.
Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large
bowl. Whisk yolks, water, canola oil and grated lemon peel and cardamom in small
bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat
egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's
sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter
in 3 additions. Divide batter between prepared pans. Bake until cakes are golden
and tester inserted into center comes out clean, about 25 minutes.
Cool
in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool
completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
Frosting
This icing recipe
makes a lot so you can be generous with it.
* 2 1/2 cups chilled
heavy whipping cream, divided
* Pinch of saffron threads - I have read
online some people say they made the icing without the saffron. It's a very important
flavor component. If you don't have saffron, don't make it.
* 2/3 cup powdered sugar
* 1 teaspoon rose water
Combine 1/2 cup
cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep
20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered
sugar, and rose water in large bowl until soft peaks form; strain in saffron cream.
Straining the saffron removes any lumps that occurred while simmering the
cream and the saffron threads. I recommend you strain it but you don't have to.
Either way the flavor/outcome is the same.
Beat until peaks form.
Decorate the iced cake with rose petals and pistachios.
* 2 tablespoons natural unsalted pistachios -slightly chopped
Natural
unsalted pistachios can be difficult to find. Whatever you do DO NOT USE roasted
salted pistachios. You may find natural unsalted pistachios in stores like Whole
Foods or a local ethnic market. If you are lucky you may be able to find Persian
Slivered Pistachios. They can be ordered online.
Let the cake chill
for one hour. It's best eaten same day, or next day to retain it's best flavor
and freshness.
Persian/Iranian
Recipes
Cheese
and Walnut Dip
Lamb
with Persian Rhubarb Sauce
Orange
& Saffron Butter Cookies
Persian
Carrots (glazed carrots)
Persian
Chicken Kebabs with Saffron
Persian
Green Beans & Rice (lubia polo)
Persian
Love Cake
Persian
Sweet Rice, Shirin Polo
Sumac
Chicken with Bread Salad
Valentine's
Day & Romantic Dinner Ideas & Recipes
Asparagus with Orange, Ginger and Sesame Oil
Bernaise
Sauce
Chicken
Divan from Gourmet Magazine
Chino Carrot and Ginger Soup
Fresh Fruit with Honey Vanilla Mascarpone
Orange Salmon with Fennel
Oyster in the Patty Shell
Persian Love Cake
Red Velvet Cake/Buttercream
Frosting
Shrimp, Mussel and Scallop Orechiette
Pasta
Steak,The Perfect Romantic Steak Dinner
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
How to freeze fresh green beans
If you've been spoiled like me eating fresh green beans and dread the end of the season and going back to factory frozen or canned green beans, you should know that freezing green beans is the easiest way to have them year round. Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker.
Italian Green Bean recipe, St. Anna Bean recipe
This recipe comes courtesy of The Complete Mediterranean, The Beautiful Cookbook. There are several variations of this recipe. Another Tuscan variation of this recipe calls for the addition of one teaspoon of fresh marjoram, which we'd suggest you add right at the end of cooking for the freshest flavor. For a Lebanese flair you can use tomato paste in place of the chopped plum tomatoes and add parsley, mint, dill or oregano to taste.
Thanksgiving Dinner Recipes, Turkey Help
I took the turkey out of the freezer and put it into the refrigerator two days before Thanksgiving so that it would thaw thoroughly. I also kept an eye on it to make sure it was thawing. The day before Thanksgiving I got the turkey out, removed the giblets and rinsed it. I put the turkey back in the refrigerator.
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