Persian Love Cake

Three layers of aromatic cardamom spiced pistachio cake, finished with a dreamy rose flavoured cheesecake frosting.

Once upon a time, there was a Persian woman madly in love with a prince. To make him fall helplessly in love with her, she baked him this cake, which she believed was filled with magical love powers. With bewitching ingredients such as cardamom, cinnamon and rose water, it would be hard for anyone to resist!
Cardamom is native to certain parts of India, the spice has often been referred to as the 'queen of spices' and is known for it's aphrodisiac properties. Cleopatra burnt cardamom incense when Mark Anthony visited, need I say more?

The inspiration for this bake came from Katherine Sabbath, a high school teacher turned cake creative.

Serves 10 (3 x 6 inch tin)
Cook time: 1 hour
Ingredients
Spiced caramel mud cake                                                             
400g butter, at room temperature
400g white chocolate
400g light brown sugar
360ml hot water
2 tablespoons maple syrup
2 teaspoons vanilla extract
4 eggs, at room temperature
300g self-raising flour
300g ground almond 
1 teaspoon cinnamon
1 teaspoon ground cardamom

Rose Cheesecake filling
750 grams cream cheese, softened
100 grams butter, softened
400 grams freshly whipped cream
400 grams icing sugar, sifted
1 teaspoon rose water
2-3 drops pink food colouring

To decorate
Meringues (recipe to be posted soon!)
150g Pistachios (Crushed)
                                                                          
Method

1. 1) Pre-heat your oven to gas mark 3. Brush a round 6 inch cake pan with melted butter. Line base and side with baking paper
2. 2) Place butter, chocolate, sugar, water, maple syrup and vanilla essence in a heavy-based bowl over a saucepan full of boiling water. Stir ingredients over medium-low heat with a wooden spoon until chocolate melts and your mixture is smooth. Set aside for 20 mins to cool.
3. 3) Add the, eggs, 1 at a time and beating well between. Sift flour and spices over your chocolate mixture and fold with a wooden spoon until well combined. Next, stir in almond meal until well combined.
4. 4) Pour batter into the buttered pan and bake in pre-heated oven for until a knife comes out almost clean (approximately 50-60 mins). Leave cake for 20 mins before turning onto a wire rack to cool. Once completely cooled, carefully slice cake into 3 even layers.
5. 5) To make the rose cheesecake filling, use an electric mixer to whip cream cheese, butter, icing sugar, rose water and food colouring until fluffy. Fold in whipped cream until combined.
6. 6) To assemble the cake, I chose to spread the my cheesecake filling onto each layer of the cake, sprinkle generous amounts of crushed pistachios and meringue each time. Once the layers are assembled, cover the layers with the remaining cheesecake filling. Place the meringue and crushed  pistachio's as desired on top of the cake. I chose to pair this with an assortment of berries and figs. 

Lots of Love
Kaya xo