Rose + Yogurt Love Cake

Name: Rose + Yogurt Love Cake (Cayk-e Eshq-e Kermanshahi)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 1 x 8 in/20 cm-diameter cake, serves 8
Cuisine: Iranian
Ingredients: ½ cup/100 g honey or ¾ cup/150 g sugar; 4 eggs, separated (at room temperature); Zest of 1 lime; ¼ cup/85 g honey; ½ cup/60 g unbleached all-purpose flour; 2 teaspoons baking powder; ⅛ teaspoon fine sea salt; 2 tablespoons slivered pistachios (available in Iranian stores); 2 tablespoons rose water; 1 tablespoon fresh lime juice; 1 cup/130 g powdered sugar; ½ teaspoon ground saffron threads dissolved in 4 tablespoons rose water; 2 teaspoons ground cardamom; 2 tablespoons fresh lime juice; 3 cups/360 g almond flour; ½ cup/120 ml oil; 1 cup/240 g plain yogurt or tahini; 2 tablespoons dried organic rose petals; 1 tablespoon sliced almonds

Cayk-e Eshq-e Kermanshahi

Preparation info

Makes 1 x 8 in 20 cm -diameter cake, serves
8

Difficulty
Easy
Ready in
1 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This delicious cake illustrates Kermanshahi cooking to perfection because it combines yogurt, almonds, saffron, and rose water, all favorite ingredients. You can make it gluten-free by replacing the ½ cup/60g wheat flour with ¼ cup/35g each of rice flour and coconut flour.

Ingredients

Batter

½ cup/100 g honey or ¾ cup/150

Asia
Iran
Cake
Vegetarian

Method

For the batter: Place an oven rack in the center of the oven and preheat to 350°F/180°C.
Oil an 8in/20cm spring-form cake pan and line the base with parchment paper. Oil the parchment paper and dust with flour.
In a mixing bowl, whisk