Called a Persian Love Cake –
Why? Smell the spice and lemon, the moist sponge cake rich with almond flour and see a perfect display of equally respected pistachios and dried raspberries. I feel love toward the land that invented Syrah wine. But I plan to serve a local, New Mexican bubbly rosé with this cake that is perfect for an adult birthday.
To make this cake, and keep it moist, make sure the batter is a pourable consistency with great body. Adjust by having available an extra 1/4 cup of both flours if needed.
Cardamon-Almond Cake
- Pre-heat oven to 330 F°
- Butter an 8-inch springform pan, and cut a parchment circle for the bottom.Beat softened butter (1.75 sticks) with 1/2 cup fine sugar in a medium mixing bowl.
- When fluffy, add one egg (5 total) at a time to incorporate
- Grind fresh cardamon (up to 2 t.) in a mortal until fine, add a dash a sea salt, and beat into the cake batter with
- Almond flour (2 cups), cake flour (1/2 cup), baking powder (1 t), zest and juice of one lemon, 1 T of Torrontes (white wine) or Rosewater.
- Pour into prepared pan, smooth top, and bake for 50 minutes, approximately, until a knife comes out easily, but not entirely dry.
- Let cake cool and combine 3 T of plain yogurt with 2 T of powder sugar
- When cool, move to a plate and smear the yogurt sugar over the top
- Decorate with finely chopped pistachios and freeze-dried raspberries (or rose petals).
Detail:
