Sunday, March 16, 2014

Persian Love Cake with Saffron Frosting {Old Friends Dinner}

Happy birthday to you.
Happy birthday to you.
Happy birthday, dear Jenn.
Happy birthday to you...
And many more!!!

Ingredients this makes a single layer, I doubled it for Jenn's two-layer cake
1 C flour
14 T sugar, divided in half
1 1/2 t baking powder
1/4 t fleur de sel
3 large eggs, separated
6 T water
1/4 C olive oil
1 t lemon extract
pinch of saffron
1/2 t ground cardamom

2 C chilled heavy whipping cream
pinch of saffron
2 T organic powdered sugar

roasted, unsalted pistachios
candied rose petals (click name for recipe post)


Preheat oven to 325°F. Line two round cake pans with parchment paper and grease the bottom and sides of the pans.

In a large mixing bowl, blend together flour, 7 T sugar, baking powder, and salt.. Whisk yolks, water, olive oil, lemon extract, and saffron in another bowl. Pour the yolk mixture into the dry ingredients, whisking till smooth.

Beat egg whites in medium mixing bowl until soft peaks form. Gradually add 7 T sugar and continuing beating until whites resemble thick marshmallow fluff. Fold whites into batter in two additions.

Divide batter between prepared pans. Bake until cakes are golden and toothpick inserted into center comes out clean, between 25-30 minutes. Cool in pans for 10 minutes. Then invert cakes onto racks, peel off parchment, and cool completely. This can be done the day ahead.

Beat all of the ingredient together until peaks form.

To Assemble
Place one cake layer on platter. Spread with frosting and sprinkle with pistachios. Top with second cake layer. Spread remaining frosting over top and sides of cake. Garnish cake with candied rose petals and more pistachios.

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