Persian love cake – #ReCake 14

It is said that after the holidays you keep coming back refreshed and full of desire to do!

Here I am, in fact, to take on the challenge of Re-Cake 2.0, taking advantage of the latest arrival in the family, the new and shiny, I prepared a Persian love Cake planetary proposal for the challenge this month of may 2015. In my belief exotic ingredients never fail, so we go to work!!

The result was a cake that won me over from the perfumes of preparation, will be my passion for spices, but I fell in love with it!


Persian #Re love cake-Cake 14

preparation time: 30  difficulty: easy   cooking time: 45/50 ‘

Ingredients:

For the cake:
250 ml natural Yogurt
1 teaspoon of baking powder
6 Eggs
220 g brown sugar
150 g almond flour
150 g Semolina
6 cardamom pods
60 g chopped pistachios
1 pinch of Saffron
2 tablespoons Rose water
100 ml of almond milk
Grated rind of 1 lemon or an orange

For syrup:
Juice and zest of 1 Lemon
125 ml water
125 g brown sugar
2 tablespoons Rose water

Procedure:

Preheat the oven to 180° C

In a mortar, crush the seeds of cardamom pods; in a bowl add the strands of Saffron milk and heat for a few minutes in the microwave.

In another bowl, beat eggs and sugar until a thick cream, combine the yogurt, almond flour, semolina flour and baking powder, then add the ground cardamom, orange or lemon zest and chopped pistachios; Add rose water to the mixture of milk and saffron and add to the egg mixture, blend until smooth.

Coat a baking pan with parchment paper of 24 cm in diameter and pour the batter, levelling and bake, bake for about 45 minutes, do the toothpick test.

While the cake bakes prepare the syrup, place all ingredients in a saucepan and bring to a boil, simmer until it thickens, it will take about 5 minutes.

When the cake is cooked, remove from oven and use a brush to distribute the syrup on the surface, garnish with rose petals and chopped pistachios.

Persian cake

… all you have to do is enjoy this cake Persian love!!

recake14

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