November Challenge: Persian Love Cake

Posted by -Shri

Spanish Saffron..if wishes were to bring Kashmiri Saffron..

Green Indian Cardamom

Happy in the knowledge that my turn for a recipe would come in April, had selected this light Chiffon Cake, which I had never baked: colours perfect for the spring, flavours from home. However, one was jolted out to reality to find that one's turn was speeded up to November; so finally did some baking after a few months absorbed in books, papers and grading!

The idea is to bake a Chiffon Cake. The original recipe for the Persian Love Cake was sourced from Epicurious. The recipe has been updated and changed a little. The colours and flavours of this Persian Love Cake suited the upcoming Indian festival of lights Diwali: cardamom, pistachios, rose petals...

The reviews at Epicurious, were very helpful. The layers are smaller and many reviews suggest increasing the amount of egg-whites: 4, 5 and 8 in some recipes. I have increased the amount of cardamom: a favourite in Indian cuisine for both savoury and sweet dishes.

One could not keep up with the golden Fall sunlight... and then the troop of goblins, clowns, witches, supermen and superwomen of all sizes and ages starting interrupting. Hence the slight delay! 



Ingredients

1 cup cake flour

14 tablespoons baker's sugar or superfine sugar, divided

1 1/2 teaspoons baking powder

1/4 teaspoon coarse kosher salt

4 large brown eggs, separated

1/8 tsp cream of tarter for whipping the eggwhites

6 tablespoons water [ substituted 3 tbsps of water with rose water]

/4 cup vegetable oil

Grated lemon peel of one lemon = 1 1/2 tbsps

Seeds from 6-7 green cardamom pods, crushed and powdered

1 tsp Gulkand = rose petal preserves

Frosting

1 3/4 cups chilled heavy whipping cream, divided

A pinch or more of saffron threads

[ this will reflect in the flavour;
I prefer a light touch]

2/3 cup powdered sugar

1 teaspoon rose water

Method

Preheat oven to 325°F.

Prepare two 8-inch-diameter cake pans with 1 1/2-inch-high sides.

Line pan bottoms with parchment paper.

Do not 'butter' anything!

Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl.

Whisk yolks, grated lemon peel, Gulkand, 3 tbsps of water, 3 tbsps of rose water in a small bowl until smooth.

Add yolk mixture to dry ingredients; whisk until smooth.

Beat egg whites alongwith 1/8th tsp of cream of tartar, in medium bowl until soft peaks form.

Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.

Fold whites into batter in 3 additions.

Divide batter between prepared pans.

Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.

Wait for a few minutes,

Run a knife around the edge between the cake and the pan,

Gently invert onto cooling racks.

Peel off parchment, and cool completely. ( Can be prepared 1 day ahead. Wrap and store at room temperature.)

For Frosting

Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.

Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals.

I have left the cake unadorned: time and sourcing issues.

The reviews at Epicurious were really helpful. Do not butter the pans. Do not put 'whole' cardamom seeds in the recipe. Add more egg whites. These were three important suggestions that were taken into account in this recipe.