THIS RECIPE IS NOT LOW FODMAP!
Some desserts do more than satisfy a sweet craving—they tell a story, evoke memories, and wrap you in warmth with every bite. This cake is just that: a fragrant blend of rosewater, citrus, and delicate spices, reminiscent of Persian traditions and timeless romance.
Whether it’s a surprise for a dinner party, a heartfelt Valentine’s Day indulgence, or a cozy companion to afternoon tea, this cake is an invitation to slow down and savour something truly special.
This cake is a love letter written in flavours—a whisper of rosewater swirls in the air, mingling with the warmth of cinnamon and the delicate citrus tang. It carries the essence of romance, the kind that lingers in the air like Persian poetry.
Inspired by an old Persian legend, the story tells of a young woman who baked a cake infused with enchanting ingredients, hoping to win the heart of a prince.
Whether or not her love was reciprocated, this cake remains a symbol of passion, devotion, and the magic found in every bite.
But to me, this cake is more than just a legend.
It’s a piece of my childhood, a memory wrapped in the scent of cardamom and orange zest, the taste of family and tradition.
I remember standing in my grandmother’s kitchen, watching her measure each ingredient with the kind of care only love can inspire. She never needed a recipe—her hands knew the rhythm, the way the batter should feel, the precise moment the aroma signaled it was ready! When she sliced into the golden cake, the kitchen filled with a fragrance that felt like HOME.
Now, on the very rare occasions I bake it, I am transported back to those moments, a reminder that food is not just nourishment—it’s a story, a tradition, a way to keep love alive across generations.
A Thought on Sugar
Before we dive into the recipe, let’s take a moment to talk about sugar.
Many of us are cautious about sugar, and rightfully so. It’s often hidden in prepackaged foods, contributing to health issues when consumed in excess.
But here’s the thing: it’s not always about what we avoid, but also about what we add.
Loving and supporting your gut health comes not just from eliminating certain ingredients, but from adding and nourishing our bodies with the right balance of fiber, quality protein, healthy fats, and nourishing whole foods.
With this cake, I’ve reduced the sugar to a mindful amount, allowing you to enjoy a sweet treat that’s still in harmony with your well-being. Enjoy it in moderation, and remember that health is about the overall balance, not just one ingredient.
I hope this cake becomes a cherished tradition, bringing warmth and joy to your table on any occasion worth celebrating.
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 30 minutes
Cuisine: Persian
Serves: 6
Course: Dessert
Ingredients
Ingredients for the Cake:
· 3/4 cup (90g) all-purpose flour or gluten-free flour
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground cardamom
· 1 cup (115g) almond flour
· 4 tablespoons (57g) unsalted butter, softened
· 1/4 cup (50g) granulated sugar
· 2 large eggs
· 1/4 cup plain organic Greek yogurt
· Zest and juice of 1/4 lemon
· Zest and juice of 1/4 orange
· 2 teaspoons rosewater
· 1/4 cup raisins
· 1/4 cup shredded carrots
Ingredients for the Syrup:
· 1 tablespoon granulated sugar
· Juice of 1/2 lemon
· 2 drops rosewater
Ingredients for the Glaze:
· 1/2 cup (60g) powdered sugar
· Juice of 1/2 lemon
· 1 drop rosewater
· 1 tablespoon dried edible rose petals (optional)
· 1 tablespoon crushed pistachios
Instructions
Preparing the Cake:
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and cardamom. Stir in the almond flour and set aside.
3. Cream Butter & Sugar: Using a stand mixer or hand mixer, beat the butter and sugar until pale, light, and fluffy, about 5 minutes.
4. Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the Greek yogurt, citrus zest, juice, and rosewater.
5. Add Raisins & Carrots: Gently fold in the raisins and shredded carrots for a burst of sweetness and texture.
6. Combine: Gradually fold in the dry ingredients until a smooth batter forms.
7. Bake: Pour the batter into the prepared pan, smooth the top, and bake for about 30 minutes or until a skewer inserted in the center comes out clean.
8. Cool: Let the cake rest in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Adding the Syrup:
1. In a small bowl, mix the sugar, lemon juice, and rosewater until dissolved.
2. Poke small holes in the cake using a skewer and drizzle the syrup evenly over the top, letting it soak in.
Finishing with the Glaze:
1. Whisk the powdered sugar with just enough lemon juice to form a thick yet pourable glaze.
2. Stir in a drop of rosewater to enhance the floral aroma.
3. Drizzle over the cooled cake, allowing it to flow naturally down the sides.
4. Sprinkle with crushed pistachios and dried rose petals for a stunning presentation.
Notes:
Where to Find Rosewater: Rosewater is the key to the unique floral note in this cake. You can find high-quality rosewater at Middle Eastern or specialty grocery stores, in the baking or international foods aisle of larger supermarkets, or online. Adjust the quantity to suit your preference!
Serving & Storage: Let the glaze set before slicing. Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
Noosh-e-Jaan: Bon Appétit!
Comentarios