view our boxes here
If you have a mother figure in your life, you know they deserve to be showered in love! Bake your Mum this cake, serve it with a cuppa and be sure to wash up after yourself!
We would like the celebrate all the Mums: the biological mums, adoptive mums, foster mums, stepmums, grandmothers, cool aunties, fur baby mums, guardians, and all those who nurture and care for others. - let us embrace each other with compassion and understanding, celebrating the diverse experiences that make motherhood unique and special.
If you have someone in your life who fits that brief, show them your thanks with this Persian Love Cake. This cake is a perfect symbol of a mum; beautifully soft and delicate, with a good dose of spice (look out anyone who tries to mess with a Mum!). The combination of almond meal and flour, spiced with cardamom and cinnamon makes for a beautiful base. For something special (because Mum deserves it), we've topped ours with Urban Forager's Organic Blood Plum Jam, locally made from Donnybrook plums, dried rose petals and chopped pistachios.
Persian Love Cake
Ingredients :
Cooking notes:
-
200g butter
-
200g white chocolate
-
200g brown sugar (light)
-
3/4 cup hot water
-
2 eggs
-
150g self-raising flour
-
150g almond meal
-
1 tsp ground cinnamon
-
1 1/2 tsp ground cardamom
Icing - 1 jar blood plum jam (we used a 240g jar)
- 200g icing sugar
- 5g dried rose petals
- 15g chopped pistachios
Method
- Preheat oven to 180ºC. Grease and line a 22cm cake tin (or similar size). Add butter, white chocolate and 3/4 cup hot water to a saucepan over medium heat. Melt, stirring occasionally, for 6-8 minutes until glossy and combined. Allow to cool for 5 minutes.
- Add sugar, flour, almond meal, cinnamon and cardamom to a large bowl. Whisk to combine, or use clean dry hands to rub any sugar clumps into dry ingredients. Pour in melted ingredients and crack in eggs. Mix to combine.
- Pour cake batter into prepared cake tin and place on middle shelf in the oven. Bake for 40-45 minutes until firm and a skewer comes out clean.
Pour in melted ingredients, mix to combine well. Crack in eggs and mix.
Pour cake batter into prepared cake tin and place on middle shelf in the oven. Bake for 40-45 minutes until firm and a skewer comes out clean. - Add 1 tbsp jam to a large bowl along with 2 1/2 tbsp water and icing sugar. Mix to combine. Spread icing over the top of the cooled-down cake. Dollop on jam to taste and garnish with dried rose petals + pistachios.
- Switch to a muffin or cupcake tray to make smaller, individual cakes. Check at 15 minutes of baking time for cupcakes and 20 minutes for muffins.
- You can switch the icing up by making cream cheese buttercream! Use an electric mixer to whisk together 250g cream cheese and 100g butter until smooth, add in icing sugar and whisk until combined. You can even add a drop of pink food colouring if desired!
Want to make this at home? We used Persian Love Cake Bundle, Capel Butter and Free Range Eggs from the Dinner Twist Marketplace.
