Cardamom Rose Petal Cake
Persian Love Cake is a spiced rose petal and cardamom batter that's light and moist topped with saffron whipped cream for a very special dessert.
Servings: 12
Ingredients
- 1 cup cake flour
- 9 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt I like sea salt
- 3 large eggs separated
- ¼ cup canola oil
- 1 teaspoon grated lemon peel
- ½ teaspoon ground cardamom
- ½ cup rose petal spread you can find it at an Indian grocery store
- Saffron Cream Frosting
Instructions
- Preheat oven to 325° F. You need two 8-inch-diameter cake pans with 1½-inch-high sides. Prepare the pans with spray oil or butter.
- Beat 2 tablespoons sugar and the rose petal spread until the paste breaks down and becomes smooth.
- Beat in yolks, oil, lemon peel, and cardamom.
- Add flour, baking powder and salt and beat until just smooth. Do not over beat.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add 7 tablespoons sugar; beat until whites resemble thick marshmallow fluff.
- Fold whites into batter gradually and gently.
Divide batter between prepared pans.- Bake until cakes are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pans on racks 15 minutes. Turn out and cool completely.
- Place one cake layer on your serving plate. Spread with a little less than half of the frosting.
- Top with second cake layer.
- Spread remaining frosting over top and sides of cake.
- Chill at least 1 hour and up to 6 hours.
- Garnish with pomegranate kernels when you serve it if you aren't up for making sugared rose petals, or can't find edible petals.
Notes
Can be prepared 1 day ahead. Wrap and store at room temperature- when I do this, I leave them in the pans to cool.
Adapted from Bon Appetit