Persian Love Cake

Straightforward to make, a beautiful cake for afternoon tea or to finish off a Persian or Middle Eastern themed meal – try these slow cooked Persian Lamb Shanks and Crispy Saffron Rice!

Welcome to the 3rd and final instalment of PERSIAN WEEK! A week in which I’m sharing 4 recipes so you can make your very own Persian feast at home!!

Here’s what’s on the menu for your Persian Feast:

Persian Lamb Shank recipe – the main event! Braised until fall apart tender in a beautiful aromatic broth. Incredibly easy with every day spices you’ll find at any supermarket! Persian Saffron Rice – that golden, crispy beauty… and it tastes as amazing as it looks!!! Persian Cucumber Tomato Salad (in the Lamb Shanks recipe)- lovely and fresh, with a little sprinkle of Sumac for a touch of Persian exoticness; and Persian L♥ve Cake (today’s recipe)- made with semolina and almond meal, this cake is soaked with a lemon-rosewater syrup, with a hint of citrus and spice flavours. You’re going to LOVE this Persian Looooove cake!

AND SO THE STORY GOES…

A Persian girl madly in love with a Prince made a beautiful cake with magical powers to make him fall in love with her. As for whether it worked – I never got to the bottom of that. Some say they lived happily ever after, others say he never returned her love – though hopefully she got to eat the whole cake herself. Now – I can’t promise that this cake has magical powers to woo your secret crush (whether it be George Clooney or a boy band) but I can promise that it tastes as enchanting as that story (despite the unsatisfying ending to the fairytale!!)

ABOUT THIS PERSIAN LOVE CAKE

This is a cake is made with semolina and almond meal instead of the usual flour. It has subtle spicing from cardamom and nutmeg, a hint of citrus from orange and some lovely tang from lemon in the syrup. Most people say that the best part about making this cake is pouring the syrup over the cake when it’s fresh out of the oven so it soaks right through, adding sweetness as well as moisture. I’d argue that and say that the most satisfying part is jabbing lots and lots of holes in the cake. It’s totally not in the spirit of a Persian Love Cake. More Basic Instinct, really. But I cannot lie. It’s my favourite part! (Other than eating it, of course). – Nagi x PS Decorated the Persian way with dried edible rose petals from Essential Ingredient, my favourite gourmet food store. I spend hours in there every time I go and always treat myself to something a little special. Last time it was the pictured rose petals. 🌹🌹🌹