170g light brown caster sugar
170g softened butter
3 free range organic eggs
125g self-raising flour
45g almond flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
seeds from 4 cardamom pods
2 drops rose water
1 teaspoon vanilla extract
75g of icing sugar
1 drop rose water
fresh figs & finely chopped pistachios
A recipe for a Persian love cake we cannot resist, especially in the month of Valentine. We bake a large cake but stick out hearts, which are extra cute for Valentine. Also we can make slightly different cakes, to everyone's taste. Sweet and a little less sweet ;)) For the mini monsters we make cake cubes from the leftovers, they love just plain cake the best!
How to make Persian love hearts
Preheat the oven to 180°C then place a sheet of baking paper in a baking tray of +/- 26x20cm
Beat butter with sugar until soft.
Beat the eggs 1 by 1 into the butter mixture.
Mix the flour with the baking powder and almond flour.
Stir cinnamon and cardamom pips into the flour mixture.
Add the flour mix to the butter mix.
Stir vanilla and rose water into the batter.
Spoon the batter into the baking tray.
Bake the cake for +/- 25 minutes.
Meanwhile cut the figs into quarters.
Chop the pistachio's finely.
Remove the cake from the oven when golden brown.
Let the cake cool in the baking tray first.
Let it cool completely on a wire rack.
Cut hearts out of the cake.
How to make icing
Stir icing from icing sugar with trickling water.
Stir in one drop of rose water, if desired.
Spoon icing on the hearts, decorate with figs and nuts.
Cut the rest of the cake into cubes for the mini-monsters.
The sweet hearts look like this.
The sweetest hearts look like this and they taste wonderful!
Happy Valentine's Day!