Persian Love Cake Recette

Indulge in this heavenly Persian Love Cake, a light-as-air chiffon cake infused with the captivating aromas of rose and cardamom. Inspired by the exquisite flavors of Persian, Turkish, and Indian sweets, this recipe features whole cardamom seeds for bursts of intense spice. Unlike overly sweet cakes, this one offers a delicate sweetness perfectly balanced by luscious rose-scented whipped cream. Originally featured in Bon Appetit (June 2005), this recipe is a true masterpiece. Bake in an 8x3 inch pan for a stunning three-layered cake (approx. 40 minutes). Adjust the filling (1 1/2 - 2 cups) to your preference; you can always use extra!

Préparation 60 min

Cuisson 80 min

Calories 597.8 kcal

Protéines 13g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Persian Love Cake

6 large egg whites
1 cup granulated sugar (divided; ¾ cup for yolks, ¼ cup for egg whites)
Rose Petal
1 ½ cups cake flour
1 ½ teaspoons baking powder
Kosher Salt
Eggs
⅓ cup water
Canola Oil
Lemon Peel
Cardamom Seed
Heavy Whipping Cream
Saffron Thread
¼ cup powdered sugar
1 tablespoon rose water
Pistachios

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Persian Love Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Persian Love Cake

Preheat oven to 350°F (175°C). Grease and flour an 8x3 inch cake pan.
In a large bowl, whisk together the cake flour, baking powder, and salt.
In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick.
Gradually add the oil and water to the yolk mixture, whisking until combined.
In another bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add the sugar to the egg whites, beating until stiff, glossy peaks form.
Gently fold the dry ingredients into the yolk mixture, then gently fold in the whipped egg whites in two additions, being careful not to deflate.
Gently fold in the cardamom seeds.
Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, make the whipped cream: Beat the heavy cream, powdered sugar, and rose water until stiff peaks form.
Once the cake is completely cool, slice it horizontally into three layers.
Spread a layer of whipped cream between each layer and on top of the cake.
Garnish with candied rose petals (optional).

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

179g

Fat

91g

Carbs

20g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Salmon Recipes Mushroom Recipes Asian Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Persian Love Cake ?

Persian Love Cake prend environ 140 minutes du début à la fin — environ 60 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Persian Love Cake ?

Persian Love Cake contient environ 597.8 calories par portion, avec environ 13 g de protéines, 20 g de glucides et 57 g de lipides.

De quels ingrédients ai-je besoin pour Persian Love Cake ?

Les principaux ingrédients de Persian Love Cake sont Egg Whites, Sugar, Rose Petal, Cake Flour, Baking Powder, Kosher Salt. Consultez la liste complète avec les quantités ci-dessus.