Spice infused chiffon cake with a light saffron and rose frosting. Divine.
Exotic, romantic, beautiful. Persian Love Cake. My good friend Kristi requested I make this cake for our friend Autumn’s bridal/bachelorette party we hosted. I thought it was stunning and couldn’t wait to try the worldly flavors. Cardamom, saffron, pistachios, rose…So bohemian and a feast for the senses.
I don’t exactly consider myself a baker. I usually bake a cake or two a year, rarely do I bake cookies, maybe around Christmas. When I do bake, I tend to challenge myself, thinking how hard can it be right? This cake was not simple, and I think perhaps the altitude of Colorado might have been working against me on this one. My cake was not as fluffy as I was hoping, but the flavor. Wow. It was light and not too sweet, full of perfumed mystery. This cake screams Valentines Day if you’re so inclined. I thought Kristi was right on point with choosing this cake as a send off into marriage for our friend. The recipe made 2 small heart shaped pans. I think I will double it next time, cause there will be a next time…
This cake comes with a story. Or so I have read on the internet when researching it. It goes that a Persian woman was madly in love with a Persian prince and made this cake for him and infused it with magical powers to get him to fall in love with her. I’m sure he did cause I fell in love with this cake! The perfumed flavors and the beauty of it took my heart.
We made these the night before so they had time to dry.
The recipe I went off of was from Bon Appetite. I have also included affiliate links below to help you find some of the ingredients if you are not able to pick them up at an International market or your local grocery store. Anything you purchase through the links we get a little commission from and it helps to keep the blog going. Thanks in advance.
Ingredients for the cake
For the Sugared Rose Petals:
- 2 large egg whites
- 1/2 Cup Sugar
Petals from 2 Roses. I chose pink, but Red would give the cake a passionate look!
For the Cake:
- 1 cup cake flour
- 14 tablespoons baker’s sugar or superfine sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse kosher salt
- 3 large eggs, separated
- 6 tablespoons water
- 1/4 cup canola oil
- 1 teaspoon grated lemon peel
- 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
For the Frosting:
- 2 1/2 cups chilled heavy whipping cream, divided
- Pinch of saffron threads
- 2/3 cup powdered sugar
- 1 teaspoon rose water
- 2 tablespoons pistachios
To make the Rose Petals:
Whisk egg whites in small bowl until foamy. Keep whisking periodically to keep the whites foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
To make the Cake:
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. I used a heart shaped pan. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker’s sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. Can be prepared 1 day ahead. Wrap and store at room temperature.
To make the Frosting:
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold. Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Woo the one you love!
Enjoy!
Be creative and stay inspired!
