Best 2 Persian Pound Cake Recipes
In the realm of delectable confections, Persian pound cake stands as a testament to the culinary artistry that blends the richness of tradition with the allure of modern flavors. Originating in the heart of ancient Persia, this delectable cake has embarked on a journey across continents, captivating taste buds with its moist and tender crumb, adorned with an irresistibly crisp and golden crust. Adorned with nuts, rosewater, and a touch of citrus zest, discover the secrets to creating the perfect Persian pound cake, a masterpiece that will leave you craving for more.
Let's cook with our recipes!
PERSIAN POUND CAKE
A tender and delicious cardamom and rose water-scented pound cake to take your taste buds on an exotic and mysterious journey! Enjoy.
Provided by Nooshin The Persian Diva
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.
- Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
- Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 53 g, Cholesterol 133.9 mg, Fat 18.6 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 9.9 g, Sodium 324 mg, Sugar 33.6 g
PERSIAN LOVE CAKE RECIPE BY TASTY
Here's what you need: large eggs, granulated sugar, light vanilla greek yogurt, almond milk, orange blossom water, butter extract, vanilla extract, fine semolina, all purpose flour, low fat dry milk powder, ground green cardamom, ground nutmeg, baking powder, ground cinnamon, ground ginger, table salt, almond
Provided by Catherine Ezimora
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F and grease a round 9-inch cake pan.
- Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
- Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
- Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
- Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
- Slice and serve.
Nutrition Facts : Calories 320 calories, Carbohydrate 60 grams, Fat 4 grams, Fiber 1 gram, Protein 9 grams, Sugar 39 grams
Persian Pound Cake Recipe & History
Here are some tips and the conclusion for the Persian Pound Cake recipe:
- Use fresh, high-quality ingredients. This will ensure that your cake turns out delicious.
- Make sure your butter is softened before you start. This will help it cream together with the sugar properly.
- Don't over-cream the butter and sugar. You just want to cream them until they are light and fluffy, not until they are gritty.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Be careful not to over-bake the cake. You want it to be golden brown on top, but not too dark.
- Let the cake cool completely before you frost it. This will help the frosting to set properly.
Conclusion:
Persian Pound Cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your own liking. Be sure to follow the tips above to ensure that your cake turns out perfectly.
This cake is a great way to use up any leftover yogurt or buttermilk. It is also a great way to sneak some extra veggies into your diet. The zucchini and carrots add a lovely moistness and sweetness to the cake, and the spices give it a warm, cozy flavour.
I hope you enjoy this Persian Pound Cake recipe! If you have any questions, please feel free to leave a comment below.
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