This beautiful creation has an equally enchanting story behind it. A girl fell in love with a Prince and she made this cake to charm the Prince. This Cake now serves as a symbol of undying love. The cake is filled with aromatic Persian flavors. It is infused with Cardamom and delicate Rose scented Frosting.
The cake itself appears to have two separate versions. One is Almond meal based and another is Angel food cake. I went with Angel food cake variety as I like the lightness of it.
I made this cake for one of our Valentine’s themed parties. In February, all the parties seem to have the same Valentine’s theme so our Valentine’s day stretches a whole month long.
- Cake Flour 1 cup
- Granulated Sugar 14 Tbsp or little less than a cup
- Baking Powder 1 1/2 tsp
- Salt 1 pinch
- Eggs 3 separated yolk and whites
- Canola Oil 1/4 cup
- Water 6 Tbsp
- Cardamom seeds whole from 5 cardamoms
- Lemon zest from 2 large Lemons
- Whipping cream 2 cups
- Powdered Sugar 2/3 cup
- Rose Water 1 1/2 tsp
- Saffron Threads 2 pinches
Candied Rose Petals
- Petals from Roses about 20 small
- 1/2 cup powered Sugar
- Egg white from 1 large egg
Photograph by: Abhijit Bhatwadekar
Make the Candied Rose Petals the night before making the cake.
Beat the egg whites in a bowl. Using pastry brush, brush the petals on each side with egg whites. Sprinkle the sugar on each side and let dry overnight on a drying rack.
To make the Cake,
- Preheat the oven to 325ºF.
- Cover the bottoms of 2 8 inch cake pans with parchment paper and spray the sides with cooking spray
- In a large bowl, mix Cake flour, Baking powder, Salt and 1/2 of granulated Sugar. Keep aside.
- In a different bowl, whisk Egg yolks, water, Canola Oil, Lemon zest and Cardamom Seeds.
- Add Egg yolk mixture to the dry flour mixture and mix thoroughly. Do not over mix. Do not use stand mixer.
- In a stand mixer, beat Egg whites until soft peaks form. Start at a medium speed and then turn to faster speed.
- Mix Egg whites into the Flour mixture. Again, mix it with spatula and do not use Stand mixer.
- Divide the mixture into 2 Cake pans and bake for 22 to 25 minutes.
- When done, take out and let them cool in the pans for at least half hour before turning out on cooling rack.
- Let cool completely. Wrap in the plastic wrap and keep in the refrigerator for couple of hours to make frosting easier.
- Divide the Heavy cream. Take 1/2 cup in a microwavable bowl. Add Saffron and microwave for 40 seconds. Mix and keep in the refrigerator to cool.
- In a stand mixer. beat remaining cream, Powdered Sugar and Rose Water until soft peaks form.
- Add the cream with Saffron once chilled and beat thoroughly.
Place first cake on a platter, spread Whipped cream in a smooth layer. Top with second cake layer. Spread remaining Whipped cream on the top and cover the sides. Top with Candied Rose Petals and Pistachios if desired.
Recipe adapted from Epicurious.com