Best 3 Persian Pound Cake Recipes
Indulge in the exquisite world of Persian pound cake, a delectable treat that harmoniously blends traditional Persian flavors with the classic pound cake, resulting in a symphony of sweet and aromatic perfection. This beloved cake has captured the hearts of food enthusiasts worldwide, thanks to its moist, dense texture, rich nutty flavor, and captivating aroma. As you embark on this culinary journey, you'll discover a treasure trove of recipes, each offering unique variations and tantalizing flavor combinations. From the traditional Persian pound cake, adorned with the alluring fragrance of cardamom and saffron, to the intriguing orange blossom-scented cake, infused with delicate floral notes, this collection caters to every palate. Prepare to be enchanted by the pistachio-studded cake, where crunchy nuts add a delightful textural contrast, or succumb to the allure of the decadent chocolate-swirled cake, a true masterpiece of indulgence. With each recipe meticulously crafted to guide you through the baking process, you'll effortlessly recreate these culinary wonders in the comfort of your own kitchen.
Let's cook with our recipes!
PERSIAN LOVE CAKE
Persian love cake is moist, spongy and will enchant you with its exotic flavors of rose, cardamom and saffron. Luxuriously packed with almonds and sprinkled with pistachios, it is so easy to make!
Provided by Roxana Begum
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- Preheat the oven at 350 degrees F.
- In a mixing bowl, combine oil and ghee together. Add the sugar and whisk it all together until creamy.
- Then add eggs, one at a time and whisk it very well.
- Next add the thick yogurt and whisk it all together into a fluffy mixture.
- Add rose water, ground cardamom and stir it in.
- Sift the almond flour, all purpose flour and semolina flour, one by one and lightly whisk it in.
- Sprinkle baking powder all over, add pinch salt and incorporate it very well into the mixture.
- Pour the cake batter into a greased 10 inch springform cake pan that has been lined with parchment paper in the bottom.
- Tap the bottom of the cake pan on the kitchen counter to even out the cake batter. Scatter the almond slices all over the cake batter.
- Bake at 350 degrees F for 30 to 40 minutes until it is golden on the top and a cake tester or toothpick inserted into the cake comes out clean.
- While the cake is baking, prepare the syrup.
- Combine honey and orange juice and bring it to a boil.
- Lower the heat and let it simmer for about 5 minutes.
- Then stir in the rose water and ground saffron into the syrup. Turn off the heat and add the pistachios.
- Using a thin wooden skewer or a sharp pointed kitchen knife/utensil poke fine holes all over the cake.
- Pour the warm syrup over the warm cake and let the syrup soak in for several hours or overnight.
- Decorate with fresh or dried edible rose petals and more slivered nuts. Serve with rose water cream if you like (see blog post).
Nutrition Facts : Calories 308 kcal, Carbohydrate 33 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 66 mg, Sodium 28 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 Wedge
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
RICE FLOUR POUNDCAKE
Rice flour makes this poundcake melt-in-your-mouth tender, and gives it a mild and delicate flavor that's spiced with a touch of black pepper. It keeps well, so feel free to bake it a day or two ahead of serving, or eat any leftovers for breakfast. This recipe was created by Zachary Golper of Bien Cuit bakery in Brooklyn, who prefers Japanese rice flour for its consistently fine particle size, but any white rice flour will work. (Note: If you don't have an 8-inch loaf pan, you can use a 9-inch pan but the baking time will be about 5 to 10 minutes shorter, and the loaf will be flatter in appearance.)
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 1 (8-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly butter an 8-by-4-inch loaf pan. Melt coconut oil in small saucepan over low heat. Bring oil back to room temperature before baking. In a medium mixing bowl, combine rice flour, baking powder, baking soda, salt and pepper, if using.
- Using an electric mixer, whisk together coconut oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. With the motor still running, add eggs and combine until creamed and very fluffy. Reduce to low speed and whisk in a third of the flour mixture. Once combined, add sour cream. Whisk in another third of the dry ingredients, then half of the coconut milk. Add the remaining flour mixture. At a medium speed, whisk in the rest of the coconut milk, and mezcal, until smooth and completely combined.
- Scrape batter into pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Gradually add the flour, alternating with the milk: This will help prevent the batter from becoming too thick or too thin.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help ensure that the cake rises evenly and bakes through properly.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
Pound cake is a classic dessert that can be enjoyed by people of all ages. It is a versatile cake that can be served plain, with frosting, or with fruit or nuts. Following the tips above, you can easily make a delicious pound cake that will be a hit at your next gathering.
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