Persian Love Cake
Prep Time :
45 Minutes
Total Time :
120 Minutes
Servings : 8
This cake fills your house with its aromatic flavors, with its moist cardamom and lemon cake base and silky saffron and rose water cream, this cake is definitely a crowd pleaser.
Ingredients
- SuperMoist White
- 1 1/5 cup water
- ¼ cup oil
- 3 egg whites
- 2 ½ teaspoons cardamom
- 2 teaspoon lemon zest
Frosting
- 2 ½ cups heavy cream
- Pinch of Saffron threads
- 2/3 cups powdered sugar
- 1 teaspoon rosewater
Preparation
- Preheat your oven to 180 degrees Celsius, butter the bottom and sides of three 8” cake pans. In a clean mixing bowl, beat the egg white on high speed till it forms into stiff peaks
- In a separate bowl, combine the cake mix along with water, oil, cardamom and lemon zest Fold the egg whites into the cake mix batter in three additions and divide equally between the pans
- Bake for 20-25 minutes or until golden brown and a tooth pick comes clean.
- Combine ½ cup of the cream with the saffron threads in a sauce pan, bring to a simmer, remove from heat and then let steep 20 min. chill until cold.
- Beat the remaining cream until soft peaks forms, then add the powdered sugar, rose water and saffron cream and beat till firm peaks. Stack and frost the cake with the cream. Chill for at least an hour and decorate with pistachios and dried roses.
