Persian Love Cake Recipe (2024)

FAQs

What is Persian love cake made of? ›

Persian L♥ve Cake (today's recipe)- made with semolina and almond meal, this cake is soaked with a lemon-rosewater syrup, with a hint of citrus and spice flavours. You're going to LOVE this Persian Looooove cake!

Overmixing the batter is the most common cause for your cake to sink in the middle. Be sure to mix just until smooth, and allow it to cool completely!

The cake incorporates a mix of ingredients from Portuguese cakes, such as semolina, together with local Sri Lankan spices, such as nutmeg, cinnamon and cardamon. Local folklore is that its name comes from the fact that the grinding of spices and nuts make this cake a true labour of love.

There are many recipes for love cake with many variations of ingredients from pumpkin preserve to strawberry jam. The main ingredients for love cake are cashew nuts, eggs, sugar and semolina.

* Do not over bake the cake, then it becomes dry, check the cake every 10 minutes when 1 hour is passed. It is ok to slightly under bake the cake and off the oven and leave it inside the oven, it will bake a little bit more for the heat in the oven and cool down over night.

These days, I've grown to love rose water for the delicately evocative floral quality it introduces to culinary pursuits—especially baking. When used properly, it works simultaneously on multiple sensory levels to introduce a surprising, perfumed freshness to cookies, cakes, and candies.

Likewise, if your cake isn't brown enough it is likely because it is under-cooked or the recipe used insufficient egg or sugar.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Incorrect Baking Temperature and Time

Baking at too high a temperature can cause the cake to set too quickly on the outside, trapping steam inside and resulting in a dense crumb. Make sure to follow the recipe's instructions for the correct baking temperature and time.

Another story tells of a dim sum chef's wife creating a pastry with wintermelon paste influenced by a recipe from her mother's family. The new pastry was found to taste better than the dim sums that were being sold in teahouses, and the chef proudly told everyone it was made by his wife, hence it was named "Wife Cake".

What is the shelf life of love cake? ›

Shelf life: The almond flour releases a smooth oil that allows the Love cake to keep for long (4-5 days). Three days at room temperature and five when refrigerated.

Once in Iran, the story becomes a legend stating that Persian love cake came about when a young Persian woman fell in love with a prince. To make him fall in love with her, she baked a cake infused with aromatic spices and rose water. To complicate matters further, many Iranians are not familiar with the cake.

Technically, funeral cake is a chocolate sheet cake with fudge icing and topped with crunchy pecans and big enough to feed a crowd—which you may recognize as Texas Sheet Cake.

It was called the Elvis Presley cake because it was the one he asked for most often. His grandmother made it for him.

The bulk of Persian breads are made by mixing the most popular Iranian flour bread ingredients—water, oil, salt, and yeast dough—with wheat, barley, and white flour. Certain varieties of Persian bread are flavored with sesame seeds, black seeds, dried herbs, or caraway.

bananas: make sure they are very ripe bananas. dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon powder, and salt. butter and oil: I like to use butter and oil for this cake, it makes an extremely moist and also flavorful cake. granulated and brown sugar: a mixture of granulated and brown sugar.

Wheat Flour, Sugar, Fresh Eggs, Vegetable Oil (Palm), Glucose Syrup, Sugar Vermicelli, Invert Syrup, Hydrogenated Vegetable Fat (Palm), Glycerine (E-422), Sorbitol (E-420), Whey Powder, Emulsifiers (Mono & Diglycerides of Fatty Acids E471, Polyglycerol Esters of Fatty Acids E475, E481 & Lecithin E322), Skimmed Milk ...