Tiered Persian Love Cake

Name: Tiered Persian Love Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12–15
Cuisine: Persian
Ingredients: 250g unsalted butter, at room temperature; 2 cups caster sugar; 2 tsp vanilla extract; 8 large eggs; 1 cup plain Greek yoghurt; 3 cups plain flour; 1 cup almond flour; 4 tsp baking powder; 1 tsp Gewürzhaus Orange Peel - Sweet (Ground); 1 tsp Gewürzhaus Rose Petal (Red/Organic); 2 tsp Gewürzhaus Cardamom Green (Ground); 1 tsp of Gewürzhaus Saffron Stigmas A-Grade, ground; Pinch of Gewürzhaus Rose Petal (Red/Organic), (optional); 4 tablespoons hot water; 2 cups thickened cream; 2 cups icing sugar; Pistachios, crushed; Orange zest from one orange; Gewürzhaus Rose Petal (Red/Whole)

Medium

55mins

Tiered Persian Love Cake

Rated 3.4 stars by 13 users

Cuisine

Persian

Servings

12–15 people

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

Wet ingredients

250g unsalted butter, at room temperature
2 cups caster sugar
2 tsp vanilla extract
8 large eggs
1 cup plain Greek yoghurt

Dry ingredients

3 cups plain flour
1 cup almond flour
4 tsp baking powder
1 tsp Gewürzhaus Orange Peel - Sweet (Ground)
1 tsp Gewürzhaus Rose Petal (Red/Organic)
2 tsp Gewürzhaus Cardamom Green (Ground)

Whipping cream

1 tsp of Gewürzhaus Saffron Stigmas A-Grade, ground
Pinch of Gewürzhaus Rose Petal (Red/Organic), (optional)
4 tablespoons hot water
2 cups thickened cream
2 cups icing sugar

Toppings

Pistachios, crushed
Orange zest from one orange
Gewürzhaus Rose Petal (Red/Whole)

Directions

Preheat the oven to 175°C and line two 25cm round, springform baking tins with compostable baking paper.
Add sugar and butter to a large bowl and mix with an electric mixer, until well combined and fluffy. Add the vanilla, eggs and yoghurt and mix on low speed until just combined.
In a separate bowl, mix all the dry ingredients. Add the dry ingredients to the wet ingredients and combine well.
Divide the mixture between the baking tins and bake for 40 minutes or until golden brown. Let the cakes completely cool before icing.

To make the icing

Mix the saffron and ground rose petals with hot water. Set aside.
Whip the cream and icing sugar. Once the mixture thickens, add the saffron and rose petal mixture and continue whipping until medium peaks form.
Spread half of the whipped cream over the top of one of the bases, then flip the second base over it so that the top part faces the cream layer. Spread the remaining cream over the top and sides of the cake and sprinkle the top with pistachios, rose petals and orange zest.