If you’re looking for a cake with a unique flavor profile, look no further than the Egg free Persian Love Cake! This dessert is a true masterpiece that combines an array of exotic ingredients and flavors to create a delicious and unforgettable culinary experience.
When I came across this cake this first time, all the wonderful flavours got me excited! A cake flavoured with Rose water, cardamom and lemons, don’t it sound amazing?
With its delicate blend of rosewater and cardamom, this eggless cake has a soft and tender crumb that is both moist and light. The pistachios add a touch of crunch, while the almond meal gives it a great texture.
One of the most exciting things about this cake is how it marries sweet and savory flavors. The delicate spiciness of the cardamom is perfectly offset by the nutty sweetness of the almond meal, creating a truly mouthwatering taste sensation. The saffron syrup that is drizzled over the cake gives it a beautiful golden hue and a unique floral aroma.
And let’s not forget the name – Persian Love Cake! It is thought that this cake gets its name because of the power of its seductive flavour to inspire love and desire among those who taste it. Whether or not that’s true, there’s no denying that this cake is truly one of a kind, and a must-try for any adventurous dessert lover.
This cake it traditionally made with flour, almond flour eggs butter and this delicious flavours. The amount and ratio of flour to almond flour vary with recipes and some recipes also use semolina. I wanted to take these ingredients and create a version that was egg free but light, moreish, decadent yet fresh and delicious!
Here is how I made it along with some tips and tricks for you. I have also included notes on how you can make a vegan version for yourself!
1 Cup - Aata/ Whole wheat flour If you do not have almond flour, you can take 1 cup (loosely packed) whole almonds. Grind it into a find powder along with the aata in a mixer grinder. If you want the cake to look all white and don't want the almond skin showing, you can blanch the almonds. Soak the almonds in hot water for 30 minutes, remove the skin, let it dry on a kitchen tower for a couple of hours and then grind it with the aata. When using semolina in a cake batter, always mix it with something wet first for it to absorb some moisture. This will improve the texture of the cake. Oranges will work perfectly in this recipe in place of lemons. If you bake the cake in smaller pans, like I did, it will reduce the cooking time. So check your cake for doneness after 30 minutes. To make the cake vegan, take 3/4 cup of any plant based milk of your choice and add 1 tbsp Apple cider vinegar to the batter. Replace the butter with any neutral flavoured vegetable oil. You can leave the cream all together or use a cashew or coconut cream instead. You can make this cake with jaggery powder or coconut sugar too. But these have a distinct flavour of their own and it might change the actual flavour of the cake a little. But technically it will work. You can use any kind of sugar that you like, refined sugar, raw sugar, natural brown sugar or even any keto friendly sweetener for this recipe.Ingredients
1 Cup - Almond flour
1 Cup - Semolina
1 1/2 Cups - Raw sugar
1/2 Cup - Natural yogurt/Curd
1/2 Cup - Milk
100g - Unsalted butter
2 Tbsp - Rose water
Zest and juice of 1 lemon
1/2 Tsp - Ground cardamom
1 Tsp - Baking powder
1/2 Tsp - Baking soda
1/4 Tsp - Salt
1/3 Cup - Honey
1 Tbsp - Chopped pistachios
1 Tsp - Rose petals
1/4 Cup - Fresh cream
10-15 Strands of SaffronInstructions
Notes
2 comments
Can you mention the recipe in grams please
Hi Prachi, this is an old recipe and i don’t have weight measurements. I use fluff and level technique to measure with cups. I’ll soon share a new recipe for this cake and will be sure to include weight measurements then. Thanks!
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