Table of Contents
This recipe for Persian love cake uses vegetable oil instead of butter to keep the focus of flavors on rose water and cardamom. For the saffron glaze, mix powdered sugar with bloomed saffron. If the glaze is too thick, add one teaspoon milk to the glaze and stir well until it reaches the desired consistency.
You’re going to fall in love with this Persian Love Cake!!! Made with semolina and almond meal with a hint of citrus and subtle spices, this cake is soaked with hot syrup to make it moist and add sweetness.
The Persian ingredients you need for this recipe are: Saffron Rose Water Cardamom Edible Rosebuds Pistachios Orange Blossom Water
Add flour, baking powder and salt to the wet ingredients and gently whisk until combined. Pour the batter into the cake pan and bake for 35 minutes until tester comes out clean.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…