RITIKA NARULA

Persian Love Cake

 
This eggless Cake is inspired from Persian Love 💝💝💝💝💝Cake. It is delicate and flavoured with cardamom, orange and almond.  This Cake tastes good even without icing . Hence i bake this often for people who do not like frosted cakes.  It is very moist, crumby and flavoursome. Try it to believe it. 
 
 
 
 
 

AuthorRitika NarulaCategory, , DifficultyBeginner

A take on a Persian love cake- delicate, flavourful and eggless

Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1/2 cup Butter or 100 grams
 3 tbsp coconut oil
 1 cup powdered sugar
 1/2 cup coconut milk or dairy milk
 3 drops orange essence or orange zest
 1/8 tsp almond essence
 1 tsp vanilla extract
 1 tsp cardamom powder
 2.5 tbsp rose water
 1 cup plus 1/2 cup minus 3 tbsp all purpose flour or maida
 1/2 cup cashew powder (pulse cashews in a mixer a couple of times)
 1 tsp baking powder
 1/8 tsp baking soda
 1 tbsp custard powder
 2 tbsp milk powder
 1/4 tsp salt
 a handful crushed rose petals (dried or fresh)- optional

1

Preheat oven at 170 degree Celsius in convention mode or both rods on and prepare pan by brushing oil and lining with parchment paper or sprinkling maida on top and sides of pan.

2

In a bowl, take butter, oil and sugar. Beat for 2 minutes till fluffy. Now add coconut milk and mix well. The mixture should not curdle.

3

Now add 2 tbsp rose water, vanilla extract, orange essence, almond essence and mix well.

4

In a small bowl, take 1/2 tsp rose water and toss dried rose petals in it . Sprinkle 1 tsp powdered sugar on top and mix well. Keep aside.

5

In another bowl, sieve all purpose flour, baking powder, baking soda, salt, custard powder, milk powder and cardamom from a height.

6

Add small quantity of the dry flour mix in the creamed wet ingredients and mix well. The flour mix will be added in three batches. Add second batch and mix.

7

Add third and last batch of flour mix and gently fold in the batter. Lastly, add rose petals and fold gently.

8

Pour the batter in prepared tin.

9

Bake at 170 degree for 25 to 30 minutes till toothpick comes out clean or with very few crumbs when inserted in the middle.

10

Let cool in the baking pan at least for 15 minutes. Demould carefully on a wire rack.

11

Cool fully before slicing.

12

Notes-
(1) cashew powder can be sieved after pulsing for fine texture
(2) the cake tastes best when consumed the same or next day it is baked.
(3) it tastes best when you warm it a little bit before serving.
(4) store in air tight container outside refrigerator

 

Ingredients

 1/2 cup Butter or 100 grams
 3 tbsp coconut oil
 1 cup powdered sugar
 1/2 cup coconut milk or dairy milk
 3 drops orange essence or orange zest
 1/8 tsp almond essence
 1 tsp vanilla extract
 1 tsp cardamom powder
 2.5 tbsp rose water
 1 cup plus 1/2 cup minus 3 tbsp all purpose flour or maida
 1/2 cup cashew powder (pulse cashews in a mixer a couple of times)
 1 tsp baking powder
 1/8 tsp baking soda
 1 tbsp custard powder
 2 tbsp milk powder
 1/4 tsp salt
 a handful crushed rose petals (dried or fresh)- optional

Directions

1

Preheat oven at 170 degree Celsius in convention mode or both rods on and prepare pan by brushing oil and lining with parchment paper or sprinkling maida on top and sides of pan.

2

In a bowl, take butter, oil and sugar. Beat for 2 minutes till fluffy. Now add coconut milk and mix well. The mixture should not curdle.

3

Now add 2 tbsp rose water, vanilla extract, orange essence, almond essence and mix well.

4

In a small bowl, take 1/2 tsp rose water and toss dried rose petals in it . Sprinkle 1 tsp powdered sugar on top and mix well. Keep aside.

5

In another bowl, sieve all purpose flour, baking powder, baking soda, salt, custard powder, milk powder and cardamom from a height.

6

Add small quantity of the dry flour mix in the creamed wet ingredients and mix well. The flour mix will be added in three batches. Add second batch and mix.

7

Add third and last batch of flour mix and gently fold in the batter. Lastly, add rose petals and fold gently.

8

Pour the batter in prepared tin.

9

Bake at 170 degree for 25 to 30 minutes till toothpick comes out clean or with very few crumbs when inserted in the middle.

10

Let cool in the baking pan at least for 15 minutes. Demould carefully on a wire rack.

11

Cool fully before slicing.

12

Notes-
(1) cashew powder can be sieved after pulsing for fine texture
(2) the cake tastes best when consumed the same or next day it is baked.
(3) it tastes best when you warm it a little bit before serving.
(4) store in air tight container outside refrigerator

Persian Love Cake

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