Persian Love Cake, Modified

That was my birthday cake! The dairy connection to this cake is the saffron-infused buttercream frosting. I made several modifications to this recipe for Persian Love Cake.

Per the recommendations from several reviewers, I added 1/4 teaspoon cream of tartar to the egg whites, to prevent the cooked cake from falling. Instead of buying powdered sugar, I whirred some Wholesome Sweeteners Organic Fair Trade Cane Sugar in my blender for a minute. Since I rarely use powdered sugar, it makes sense to just powder what I needed rather than buy a whole pound of it. I also used slightly less sugar than called for–only about 12 tablespoons. I used twice as much cardamom as the recipe suggested, but wish I had used more. I ground the cardamom seeds–whole seeds sounded unappetizing to me. I love the combination of pistachios and saffron, so I added crushed ones between the cake layers, as well as on top for decoration. Yum!


About Chris

I am a personal chef and cooking instructor with a deep and personal interest in healing with whole foods. I started Lost Arts Kitchen so I could share what I have learned about preparing real food on a real budget while living a real life.
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One Response to Persian Love Cake, Modified

  1. >wow! i am blown away by the idea of a saffron-rose buttercream! the cardamom cake sounds delicious.happy birthday!

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