The Roasting Tin Around The World Persian love cake Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around The World Persian love cake with rose cardamom and figs By You Magazine - April 26, 2020 There are thousands of versions of this Persian love cake with the roughly similar legend behind them that a young woman made it for the man she liked, who promptly fell in love with her on tasting it. I can make no guarantees as to the efficacy of this recipe for similar results, as the man was a prince and that was a fairytale, but nonetheless this is a lovely, baklava-scented cake to make for friends or loved ones. David Loftus SERVES 8 PREP 15 MINUTES COOK 25 MINUTES 115g soft light brown sugar 115g soft unsalted butter 2 free-range eggs 85g self-raising flour 1 tsp baking powder 35g ground almonds ½ tsp ground cinnamon 4 cardamom pods, seeds only 2 drops of rosewater ICING 250g mascarpone 25g icing sugar 1-2 drops of rosewater DECORATION fresh edible or dried rose petals (optional) handful of pistachio slivers 2 fresh figs, quartered 1. Preheat the oven to 180C/ 160C fan/gas 4. 2. Beat the sugar and butter together until soft, then whisk in the eggs. Fold in the flour, baking powder, ground almonds, spices and rosewater, then transfer the mixture to a lined shallow 26cm x 20cm roasting tin and bake for 20–25 minutes, until the cake is golden brown and a skewer, when inserted, comes out clean. 3. Meanwhile, beat the mascarpone and icing sugar together with the rosewater (it can be overwhelming, so use very little or you risk making an icing that tastes like shower gel). 4. Once the Persian love cake is out of the oven, let it cool for 5 minutes in the tin, then transfer to a wire rack until completely cold. Spread the icing all over the cake neatly with a hot palette knife, then scatter over the rose petals, pistachio slivers and figs. Serve immediately. Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved