Persian Love Cake
This pairing creates a luxurious and indulgent experience, perfect for a special occasion or as a treat to elevate your daily coffee ritual. Enjoy the journey of flavors and the delightful contrast between the floral, nutty cake and the robust, adventurous Dark Roast!
Ingredients:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- ½ cup plain yogurt
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp cardamom powder
- Zest of one orange
- 1 tsp rose water
- 1 tsp vanilla extract
- 2 tbsp pistachios, chopped (for garnish)
- 2 tbsp dried edible rose petals (for garnish)
- Powdered sugar (for dusting)
For the Syrup:
- ½ cup granulated sugar
- ½ cup water
- Juice of half an orange
- 1 tsp rose water
Instructions:
1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cardamom powder.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the butter and 1 ½ cups of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Incorporate Flavors: Mix in the orange zest, rose water, and vanilla extract into the butter and sugar mixture.
5. Alternate Dry and Wet Ingredients: Alternately add the dry ingredients and yogurt to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Syrup: While the cake is baking, combine ½ cup sugar, water, and orange juice in a small saucepan over medium heat. Stir until the sugar is dissolved, then bring to a simmer. Remove from heat, add rose water, and set aside to cool.
8. Soak the Cake: Once the cake is done, let it cool in the pan for 10 minutes. Then, prick the cake all over with a fork and slowly drizzle the syrup over the cake, allowing it to soak in.
9. Garnish: After the cake has cooled completely, sprinkle the top with chopped pistachios, dried rose petals, and a dusting of powdered sugar.
10. Serve: Serve slices of Persian Love Cake with a cup of Crown Sirène Coffee’s Dark Roast, allowing the cake's aromatic and nutty flavors to complement the coffee's rich, bold taste with chocolate and tobacco notes.
