by Diana
The current challenging situation is triggering different things for me everyday but this week in particular the key word has to be nostalgia, a somehow exacerbated sentimentalism for the underestimated freedom I was enjoying until just a few days ago.
This post could go in two directions. I could embrace the longing for the past and hit bottom with a gloomy text about how this was such a delicious cake I did the last time we hosted friends over for lunch in what it seems to be an eternity ago and I could go on then suggesting this would be the perfect 'back to normality' celebratory cake to make once this is all over. Or, I could actually stop the nonsense and be grateful as I still have some flour in my kitchen cupboard and a couple of mouths to feed who wouldn't mind a showstopper bake in the middle of the week, specially if it's one that takes us on a journey to exotic and exuberant distant lands. I hope you also remember to be present and to enjoy every moment as well as every mouthful of this glamorous Persian cake.
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| © The Teaspoon |
Ingredients
115 g unsalted butter, room temperature
3 tbsp vegetable oil
2 eggs
200 g sugar
the juice and zest of one lemon
2 eggs
200 g sugar
the juice and zest of one lemon
2 tbsp rose water
1 tsp vanilla extract
250 g all-purpose flour
60 g almond flour
2 tsp ground cardamom
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla extract
250 g all-purpose flour
60 g almond flour
2 tsp ground cardamom
1 tsp baking powder
3/4 tsp salt
Glaze:
180 g confectionary sugar
1 tbsp rose water
1 1/2 tbsp milk of your choice
60 g pistachios, roughly chopped
3 tbsp dried rose petals
1 1/2 tbsp milk of your choice
60 g pistachios, roughly chopped
3 tbsp dried rose petals
Method
Preheat oven to 175c/350f. line a baking tin with parchment paper and set aside.
In a bowl cream the butter and sugar until light and fluffy - approximately 2-3 minutes. add the remaining wet ingredients and finish with the dry ones. mix well until the batter is homogenous.
Pour the batter into the prepared baking tin and bake in the preheated oven for approximately 40 minutes or when a knife inserted into the center of the cake comes out clean. allow to cool slightly and make the glaze in the meantime.
To make the glaze, mix the confectionary sugar, rose water and milk in the microwave for approximately 10-15 seconds and pour over the cooled cake. sprinkle with the pistachios and rose petals. enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
Adapted from BBC recipes
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