Indulge in a decadent Persian Love Cake – Gluten Free! This aromatic and moist dessert is a true treat for your taste buds.
Decadent and Delicious: Gluten-Free Persian Love Cake
Persian Love Cake is a delightful dessert that is not only gluten free but also full of flavor. This recipe is perfect for those with gluten sensitivities or for anyone looking to try something new and delicious. The combination of rosewater, cardamom, and pistachios creates a unique and exotic flavor profile that is sure to impress your taste buds.
The traditional Persian Love Cake has a rich history and is often enjoyed during special occasions such as weddings or anniversaries. By following this gluten free version of the recipe, you can enjoy this decadent dessert without worrying about any potential gluten-related discomfort. Whether you are a seasoned baker or just starting out, this recipe is easy to follow and is sure to become a favorite in your kitchen.
Savor the Exotic Flavors of Persia: A Gluten-Free Delight
Hello and welcome my name is Kevin Ashton I’m a chef and food writer and today I’d like to show you how to make a gluten-free Persian love cake now there’s a great story connected with this recipe that a young woman wanted to woo the heart of a Persian Prince so she baked him this most delicious cake I do hope she won his heart I hope you like.
This video don’t forget to smash the like button and subscribe thank you and on my table we have the ingredients which I’m going to talk you through we’ve got 450 G of ground almonds now my recipe normally calls for almond flour but we couldn’t get any so we’re going to grind these almonds down to make them finer turning it into.
Almond flour which is really simple next to that we’ve got 200 g of granulated sugar and next to that we’ve got 190 G of soft light brown sugar and next we have 220 G of unsalted butter we’ve got 3/4 of a teaspoon of salt we’ve got three large eggs we’ve got 280 G of full fat plain yogurt we’ve got half a teaspoon of ground cinnamon we’ve got.
Half a vanilla pod which we’re going to scrape the seeds out of the vanilla pod and put that in we’ve got the grated zest of a medium sized orange we’re going to use one teaspoon of rose water and then we’re going to decorate the cake with pistachios and these pistachios I’ve bought are already shelled and skinned uh we’re going to.
Sprinkle those on the top and we’re also going to use some rose petals to decorate with so as I said we have ground almonds instead of almond flour so we’re just going to grind up the uh ground almonds a little finer to make it almond flour we’re going to do that in two batches so we’re going to take about half of this and we’re just going to use.
A food processor if you don’t have a food processor then a liquidizer is equally fine we don’t want it too loaded up so we’ll take about half of it and then repeat and we’re just going to put it on a fast speed but we want to make sure that we do this in short Shar blast we don’t want to just switch it on and.
Leave it on so we’ve pulsed it for a couple of minutes now and you can see that it’s finer than the texture of uh ground almonds we want to take it down just a little bit but it’s good to open the uh food processor up and just scrape it down make sure that the uh texture is even and it’s not clumping together.
We’re going to give it a little more and then we’re going to put it into that mixing B so I’ve pulsed the ground elmond for about 5 5 minutes and now I think it’s fine enough and we’re going to put that into my mixing bowl and pulse the other uh half of the ground almonds so you can see that because it’s been ground down.
In the food processor it’s kind of caking together more it’s much finer because it’s been ground down and that’s what you’re looking for so the next stage is really really simple or just going to add uh 3/4 of a teaspoon of salt uh granulated sugar our brown sugar and we’re going to put.
This on a very low speed and combine all those and then we’ll add our butter so we’re just going to take this down on our slow speed so you can see after mixing it just for a couple of minutes that we’ve Incorporated the sugars into the almond and and also along with the salt and now we’re going to add our butter we’re.
Going to add our butter we’re going to put half of it in give it a little mix and then add the rest of the butter again we’re going to do this on a low speed so the butter isn’t completely mixed in yes this first half of the butter but we’re now ready to add the rest of the butter and we’re going to.
Put the butter in and it helps if your butter is a little bit warmer than mine if if it’s about room room temperature that way the butter incorporates quickly into the sugar and the Almond so I’ve mixed everything together and now it’s kind of a crumb like consistency that’s what we’re looking for so I’m using a uh 8 in Spring form.
Pan Which is approximately 21 1/2 cm in diameter and it’s about 7 cm in the height so if you want to find the exact same pan I’m using that’s the dimensions to look for now we’re going to line the um spring form pan with some baking paper and then we’re ready to start.
Making our crust so I have my spring form pan all lined with baking paper ready to fill up and we’re now going to make our crust uh so we’ve taken the mixture and we’ve divided it in half and just to make sure I’ve got half I’ve put it on the scales and this is what half looks like it’s 523 G and we’re going to put this.
Mixture into our spring form pan and flatten it down as we go to get a bottom try to make sure it’s as even as you can now one of the easiest ways we can make sure that it’s nice and flat is to use an object sometimes you might see a chef use a rolling pin to.
Flatten the Bott so I’m going to take this glass insert from my cafeta and we’re just going to press that down to help flatten the bottom and then as we add some more we’ll start to create an edge up the side of the.
Pan now we’re taking some of the mixture and we’re putting it on the side turn the pan around so we make sure we get it reasonably even and now we want to squash it down the bottom and we want to push it against the edge of the pen to create your side walls of your.
Crust and just keep patiently doing that um the uh mixture will stick a little bit to the bottom of the glass don’t worry just pull gently away from it if you pull too hard you might pull the crust away with you and we’re just going to continue until we have a nice even Edge all the way around so I finished making my crumb.
Base I’m just going to turn this around so you can see that I’ve tried to make it as even as I can not just the bottom but the sides so so that it’s uh pretty the same height all the way around and we’re now got that set so we’re going to put that in the fridge to chill and we’re going to take the other half of the crumb base and we’re going to add.
Our eggs and yogurt Etc to make our mixture so to make our mixture is really really simple we’re just going to add all the ingredients in and just slowly mix it so we’ve got our cinnamon we’re going to add our eggs we’re going to add our eggs one at a time we’re going to add all of our orange.
Zest make sure we get all of that out of the ramkin remember we’ve got a Greek yogurt and I’ve already taken out the vanilla seeds from the vanilla pod and put that on top of the yogurt so we’ll add some of that and we’re going to give it a little mix and then we’re going to add some.
More egg and a little bit more yogurt so we only mixed it for about a minute now we’re going to add another egg a little bit more yogurt and mix that again for about another minute and then finish with the last egg and the rest of the yogurt and also the rose water so let’s this time put all the.
Rest of the yogurt in make sure we don’t lose any it’s always good to have a a flex able silicon spatula to put those things in and the other egg and then we’re going to take a teaspoon of the rose water just a scant teaspoon just a little less cuz that’s.
Plenty and then we’ll put it onto low speed and mix it so before you start mixing your ingredients together I’ve preset the oven at 175° and we’re going to bake this on the middle shelf so I wanted to show you first the consistency of the mixture now that everything has has been beaten into.
It I didn’t beat it very long you’re just beating it long enough to incorporate everything make sure there’s no lumps or anything at the bottom and you can see it’s quite wet but you not don’t really need to beat any air into it so we’re just going to pour this into a crust and now it’s ready to go into the.
Oven so our Persian love cake has had an hour and 5 minutes in the oven at 175° uh now we’ve taken it out the oven you want to see that it is lightly brown but it also still has a little bit of a jiggle if you shake the pan so that’s the sort of set amount you need it to know that it’s ready so we’re going to let it cool down completely on.
The uh trivet that I’ve got it sat on and once it’s cooled down we’re going to transfer it to the fridge and you need to put it in the fridge for about 4 hours uh before you remove it from the spring form pan and decorate it so here we have our baked glutenfree Persian love cake absolutely delicious it’s been setting in the fridge for.
About about 4 hours so we’re now going to turn it out and we’re going to decorate it with some pistachio nuts we have some wonderful slivered pistachio nuts and some edible rose petals here so we’re just going to take a few of the pistachio nuts just sprinkle them all around make sure that you get them all over the cake and we’re going.
To keep some of the pistachios spare to drizzle onto each portion sprinkle onto each portion and now we’re going to go with the rose pedals and you get a wonderful contrast of the pinks of the rose pedals against the vibrant green of the pistachio.
That’ss and we’re going to serve this with a little bit of sour cream or whipped cream and it has the consistency of a light cheesecake absolutely delicious there we are
