Ingredients for 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
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How to Make 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
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy American Oven Holiday Event Kid Friendly Vegetarian Cakes Grains Eggs Dietary Seasonal Wedding Valentines Day Free Of Something Pasta Rice And Grains Equipment Number Of Servings Presentation Served Cold 4 Hours Or Less
