Blog View Japanese Recipes Contact. Home Sweet Persian Love Cake. Braised until fall apart tender in a beautiful aromatic broth. Persian Saffron Rice — that golden, crispy beauty… and it tastes as amazing as it looks!!! More Basic Instinct, really. Author: Nagi. Prep: 15 mins. Cook: 1 hr. Total: 1 hr 15 mins. Servings Print 2. Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater!
They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering.
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Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl. Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean. Poke 30 - 40 holes all over the cake using a skewer poke all the way through. Pour warm syrup over while cake still hot. Cool then slice to serve. Pictured decorated with dried rose petals.
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Alternative: no decorations pistachios alone look great! Syrup: Place ingredients in a saucepan over medium heat.
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Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm or reheat for pouring. This cake is not - the moisture comes from the syrup poured over the cake while it's hot! Nutrition per serving. Nutrition Facts. Calories Calories from Fat Iron 2.
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Self Saucing Butterscotch Pudding. I also replace the cinnamon with mixed spice as previous comments have said. Beautiful and light- worth the time and effort! Nice bake, the first I have ever made that didn't turn out like rocks. But these need a load more spice and fruit — next time, I'll add 2tsp mixed spice and double the sultanas. Wish I'd read the comments before making them! I made them with almond milk and soy marg for a lactose intolerant daughter in law, and it worked fine. I suggest for 10 minutes and for five minutes.
Also, a better cross can be made with confectioners sugar and water after baking. Less lumpy! A couple of tweaks as per others comments: 1.
I used active yeast which should have been activated first with warm liquid Definitely not enough spice, I doubled the amount of cinnamon and added nutmeg but they still lacked flavour. I would use mixed spice if I made them again but they were so much faff that I think I'd stick to shop versions. I've been making this recipe every Easter for years, and it's delicious, but I've found the flour cross nearly impossible to get right!
I've made it thick and it ends up lumpy and unpleasant to eat, I've made it runnier and you lose the definition in the oven, not to mention the mess of the crosses oozing down the size of the buns and burning hard floury lumps onto the pan! Do you have any advice on this step? I seem to have done something wrong, my dough is extremely sticky and soft; it would be runny if it wasn't for the fact that it's sticking all over the surface. Can I just keep adding flour until it's of a better consistency? Make sure you knead over a floured surface, I had the same problem and had to keep adding flour to the surface but they turned out fine.
Good luck! How long do they last? Hi Dries, thanks for your question.
Once baked these should be fine for days if stored in an air tight container. The flavour of Paul Hollywood's hot cross buns is lovely with the addition of extra spice but took ages to rise for the first prove and eventually once cooked and looking lovely discovered the middle was a bit on the stodgy side!! Really disappointing. I notice that some other recipes that use same quantity of flour used more yeast and also his method on TGBBO only proves twice, adding all ingredients before first prove and recipe is not the same as this one.
What should I do to improve on the end result? As I've only got dried yeast in my pantry, how should I adjust my recipe? You 'wake up' the yeast before adding it to the rest of the ingredients. Mix it with the liquid that is being added to the dry ingredients and leave for mins until a frothy head appears like a pint of beer and stir in. Quick action yeast would be stirred in with the flour and other dry ingredients instead. Forgot to add, in this case after you've warmed up the milk and butter and left it to cool to hand temp, this is when you would add your yeast and wait for it to wake up.
Is it important to use full fat milk?
Jimmy Dean Breakfast Sausage Seasoning Recipe
What happens if you use skimmed which is what I have in the house? So easily made vegan! Sub out milk and butter for non dairy alternatives, and instead of the egg use 1tbsp flax meal mixed with 3tbsp water. I doubled the sultanas and added a few tsp more cinnamon and they were perfect!