Persian love cake (Kayk-e Eshgh)
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Persian love cake (Kayk-e Eshgh)
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The Persian love cake (Kayk-e Eshgh) is flavored with rose, cardamom and almond powder, and garnished with pistachios and rose petals.
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Ingredients
For the cake
- ½ cup salted butter , at room temperature
- 2 medium-sized eggs , at room temperature
- 1 cup caster sugar
- ½ cup buttermilk , at room temperature
- 1 teaspoon freshly ground green cardamom
- ½ teaspoon pure vanilla extract
- 1 lemon zest , organic
- 2 teaspoons rose water
- 1¼ cup all-purpose flour , sifted
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 pinch baking soda
- butter , for the mold
- flour , for the mold
For the icing and decoration
- ⅔ cup icing sugar
- 1½ tablespoon milk
- 1 teaspoon rose water
- dried edible rose petals
- raw pistachios , crushed
Equipment
- Stand mixer
- Spatula
- springform pan , 8 inches / 20 cm in diameter
- Wire rack
Instructions
Cake
- Preheat the oven to 350 F (180°C).
- In the bowl of a stand mixer, whisk the butter, sugar, eggs and buttermilk at medium speed for 2 minutes.
- Add the cardamom, pure vanilla extract, rose water and whisk for 30 seconds at low speed.
- In a bowl, combine the flour, almonds flour, baking soda, and baking powder and stir in at low speed.
- Whisk on medium speed for 1 minute then on high speed for another 1 minute.
- Between each change of speed, scrape the sides of the bowl with a spatula and whisk until all the ingredients are combined.
- Butter and flour an 8-inch (20 cm) diameter springform pan and pour in the batter.
- Tap the mold 3 times against the worktop to expel any air bubbles. Using a spatula, even out the top if necessary.
- Bake on the center rack for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Carefully unmold the cake on a wire rack and let it cool for 1 hour 30 minutes before possibly slicing the top to obtain a very flat surface.
- The cake should be unmolded immediately after removing the mold from the oven so that the baking is stopped and it does not dry out.
Icing and decor
- Combine the icing sugar, rose water and milk.
- Immediately and gently pour the icing over the cake.
- Sprinkle with dried rose petals and crushed pistachios.
- Eat immediately or store the Persian love cake in an airtight container at room temperature for a few days, or longer if stored in the refrigerator.
Notes
- The position of the oven rack is important: the love cake must be precisely in the middle of the oven so that it is soft and perfectly baked. Whenever possible, use freshly ground cardamom pods with a pestle and mortar or spice grinder. This is the most traditional method which gives it its characteristic flavor. Otherwise, use store-bought cardamom powder. Do not open the oven door before the final step to check the baking of the cake.
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