INGREDIENTS CAKE 6 tbsp ghee or butter 6 tbsp olive oil light 1 cup sugar 5 eggs large 1 cup yogurt thick, Greek style, reduced fat 2 tbsp rose water 2 tsp green cardamom ground 1 cup almond flour 3/4 cup all purpose flour 1/2 cup semolina flour (I use Bob's Red Mill brand) 2 tsp baking powder 1 pinch salt 3 tbsp almonds sliced SYRUP 1/2 cup honey 1/3 cup orange juice 2 tbsp rose water 1/2 tsp saffron ground 2 tbsp pistachios slivered
Making this right know and I can tell you my kitchen has never smelled so good in my entire life, even if this doesn't taste good the smell is worth it. Keep everyone updated on how it turns out
I replaced the semolina flour with regular flour and it came out delicious. It feels like a piece of heaven in my mouth. I also put coconut whipping cream( in can) instead of yogurt. Its amazing!
It is best to eat the cake in a day or two. Leftovers can be stored in the refrigerator. Keep the refrigerated leftovers at room temperature for one hour before serving.
Hello. Thank you for this recipe. I will be making it today. Please, since you added honey to the cake, do you think cake will become too sweet if I garnished the top with powdered sugar glaze?
Yes it may be too sweet. If extra icing or glaze is used then the syrup amount should be adjusted down. And the syrup makes the cake moist too. So a thinner syrup in a smaller amount will be needed. It will need some experimentation to make sure it suits one’s taste.
I have bought these in person. But Persian pistachios are available online. Found this link but have not bought from there myself. They tend to be expensive but bulk prices average out to be lower per ounce. Smaller quantities such as 2 or 4 ounces are also available. kalamala.com/products/slivered-pistachios-sliced-persian-pistachio-khalal-e-pesteh
I tried this recipe. The cake was not baked. I assumed so, because it is very heavy for a cake when you need to add so much heavy liquid to the dough (oil, melted butter, yoghurt....)/ Nothing better than my favourite light and soft sponge cake of different variations.
Thank you for sharing your experience! This Persian love cake has a richer texture due to the yogurt, ghee/oil, and almond flour, which differs from lighter sponge cakes. It’s great to hear about your love for sponge cakes too! This recipe has been very popular with readers, so I’d love for it to work out for you as well. If you’re open to trying it again, a few tips might help-such as ensuring an accurate oven temperature, precise measurements, checking with a toothpick to confirm doneness, or even adjusting bake time slightly, as ovens can vary.
You can get slivered Persian pistachios online. They are bright green in color and are expensive, but bulk prices are a bit lower. Large quantities can be frozen and used as needed to maintain quality.
I haven’t tried and am not so sure. The consistency of egg whites may make the batter thinner, also the difference in acidity. Sour cream can be an option.
I haven’t tried but some others have tried it with flax or chia eggs. For one egg replacement, 1 tablespoon flaxseed meal or chia seeds mixed with 2.5 to 3 tablespoons water, stir and let it rest for 15 minutes or so to thicken.
You could combine the dry ingredients and make syrup to have it ready. Add the wet ingredients just prior to baking. Once the baking powder is activated with the addition of wet ingredients it is best to bake it right away. Syrup can be warmed up, add nuts and then use.
Just made it and the entire house smells like heaven 😁 I was worried initially when the syrup looked like it wouldn't soak into the cake but the cake absorbed all of it soon😁
You could try flax seed (or chia seeds) in place of eggs. For each egg, combine one tablespoon flax seed meal (or ground chia seeds) with 3 tablespoons water and let it rest for 15 minutes to thicken. I haven't tried so let me know if it worked for you.
Ingredients Cake ▢6 tbsp ghee or butter ▢6 tbsp olive oil light ▢200 g sugar ▢5 eggs large ▢245 g yogurt thick, Greek style, reduced fat ▢2 tbsp rose water ▢2 tsp green cardamom ground ▢112 g almond flour ▢93.75 g all purpose flour ▢84 g semolina flour (I use Bob's Red Mill brand) ▢2 tsp baking powder ▢1 pinch salt ▢3 tbsp almonds sliced Syrup ▢118.29 ml honey ▢78.86 ml orange juice ▢2 tbsp rose water ▢1/2 tsp saffron ground ▢2 tbsp pistachios slivered Thank you
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (1/4)](http://i.ytimg.com/vi/TLBjiHvkKtE/mqdefault.jpg)
INGREDIENTS
CAKE
6 tbsp ghee or butter
6 tbsp olive oil light
1 cup sugar
5 eggs large
1 cup yogurt thick, Greek style, reduced fat
2 tbsp rose water
2 tsp green cardamom ground
1 cup almond flour
3/4 cup all purpose flour
1/2 cup semolina flour (I use Bob's Red Mill brand)
2 tsp baking powder
1 pinch salt
3 tbsp almonds sliced
SYRUP
1/2 cup honey
1/3 cup orange juice
2 tbsp rose water
1/2 tsp saffron ground
2 tbsp pistachios slivered
How many gramm is 1 cup?
Thank you so much for writing the ingredient list for us. Very helpful
Really appreciate 🙏😍
Making this right know and I can tell you my kitchen has never smelled so good in my entire life, even if this doesn't taste good the smell is worth it. Keep everyone updated on how it turns out
Sounds great!
It does not taste good?????
I will bake it next week on my iranian wife's birthday !!!!!
I replaced the semolina flour with regular flour and it came out delicious. It feels like a piece of heaven in my mouth.
I also put coconut whipping cream( in can) instead of yogurt. Its amazing!
Thanks for the lovely feedback. Nice ideas!
Tried the recipe.
Turned out very well.
Thanks 👍
Thank you so much for this delicious recipe, I baked it and it was great. 🙏🏻🙏🏻
Wow ,must needed
Can I store this at room temp or must it be stored in fridge? Thank you x
It is best to eat the cake in a day or two. Leftovers can be stored in the refrigerator. Keep the refrigerated leftovers at room temperature for one hour before serving.
It looks very delicious, I have to try making it soon, thank you
Thanks. Enjoy 😊.
Hi ..lovely recipes.
Can we make this cake without almond flour ?.
Any substitute fr almond flour ?
Thank you
@@haseenawazeer4207 thank you. You could try all purpose flour.
I make it yesterday and I make it again today it is super yummy
So glad you like it 👍
Can you give an eggless version of the same please
Thanks. I made this and it was delicious ❤.
So glad you liked it!!
Very nice, thank you.
Please share different types of pound cake
www.thedeliciouscrescent.com/almond-pound-cake/
Hello. Thank you for this recipe. I will be making it today. Please, since you added honey to the cake, do you think cake will become too sweet if I garnished the top with powdered sugar glaze?
Yes it may be too sweet. If extra icing or glaze is used then the syrup amount should be adjusted down. And the syrup makes the cake moist too. So a thinner syrup in a smaller amount will be needed. It will need some experimentation to make sure it suits one’s taste.
Hi I don’t have semolina flour, can I make the cake without it?
You could use all purpose flour instead or a combination of that with almond flour.
Hello may I ask where do you buy the silvered pistachios online? I made this cake!!!
I have bought these in person. But Persian pistachios are available online. Found this link but have not bought from there myself. They tend to be expensive but bulk prices average out to be lower per ounce. Smaller quantities such as 2 or 4 ounces are also available. kalamala.com/products/slivered-pistachios-sliced-persian-pistachio-khalal-e-pesteh
Hi,
R u using fine or coarse semolina!?
Thank you
Semolina flour.
@@TheDeliciousCrescent…you did answer the question
Would it be ok to use semolina instead of semolina powder? Or grind it to make powder?
Some readers have used very fine semolina.
Which brand rose water hv u used?
I may have used cortas. But there are other good brands as well.
Hello can I substitute All purpose flour for almond flour? Thank you
I haven’t tried that myself. But it worked for other readers who tried it.
I tried this recipe. The cake was not baked. I assumed so, because it is very heavy for a cake when you need to add so much heavy liquid to the dough (oil, melted butter, yoghurt....)/ Nothing better than my favourite light and soft sponge cake of different variations.
Thank you for sharing your experience! This Persian love cake has a richer texture due to the yogurt, ghee/oil, and almond flour, which differs from lighter sponge cakes. It’s great to hear about your love for sponge cakes too! This recipe has been very popular with readers, so I’d love for it to work out for you as well. If you’re open to trying it again, a few tips might help-such as ensuring an accurate oven temperature, precise measurements, checking with a toothpick to confirm doneness, or even adjusting bake time slightly, as ovens can vary.
Hey, your blog link isn't working :( I wanted to checkout the variations
Try again
Can I use almond powder instead of flour?
You mean ground almonds? It must be real fine like flour. Grinding almonds with sugar can be tried.
Is there anything I can substitute for Greek yoghurt? Or is it necessary? X
You can use sour cream instead of yogurt.🤗
where did you get those pistachios?
You can get slivered Persian pistachios online. They are bright green in color and are expensive, but bulk prices are a bit lower. Large quantities can be frozen and used as needed to maintain quality.
Can I do egg whites instead of Yoghurt?
I haven’t tried and am not so sure. The consistency of egg whites may make the batter thinner, also the difference in acidity. Sour cream can be an option.
Hi do you have an eggless version also
I haven’t tried but some others have tried it with flax or chia eggs. For one egg replacement, 1 tablespoon flaxseed meal or chia seeds mixed with 2.5 to 3 tablespoons water, stir and let it rest for 15 minutes or so to thicken.
Hii! Can you give a non-oven option?
Can it be baked in microwave?
I have not made it in microwave.
Can we make it without egg??
I haven’t tried without egg.
Is semolina different from the semolina flour ?
The flour is finer in texture.
@@TheDeliciousCrescent Thks, can I use semolina as a substitute or can I use a blender to use make it finer?
@@buntu1670 you could try.
Hi, do we have to use yogurt?
For this cake, yes. Milk or buttermilk may make the batter too thin. Low fat sour cream could be an option but I haven’t tried it.
@@TheDeliciousCrescent thanks
Hi, can i use lemon instead of orange?
You mean lemon juice instead of orange juice? I haven’t tried it but may make it more tart.
Can I have an eggless love cake
I haven’t tried with an egg substitute. Let me know if you do.
@@TheDeliciousCrescent I will try this with a cup of yogurt or with a cup of stewed apples
Thank you for posting this!! Could the batter be made, refrigerated and then baked the next day? Thanks in advance
You could combine the dry ingredients and make syrup to have it ready. Add the wet ingredients just prior to baking. Once the baking powder is activated with the addition of wet ingredients it is best to bake it right away. Syrup can be warmed up, add nuts and then use.
Hi.. how long should we let the cake soak the syrup before serving?
For several hours or overnight, until it’s all absorbed well.
Thanks! Also should we make those holes in the cake right till the bottom of the cake for the syrup to go through?
@@msarans2293 those are fine holes. Just poke randomly deep into the cake.
Just made it and the entire house smells like heaven 😁 I was worried initially when the syrup looked like it wouldn't soak into the cake but the cake absorbed all of it soon😁
♥️
Can I skip egg ?
I haven’t tried without egg. Some others tried with flax eggs.
how can i make this eggless ?
You could try flax seed (or chia seeds) in place of eggs. For each egg, combine one tablespoon flax seed meal (or ground chia seeds) with 3 tablespoons water and let it rest for 15 minutes to thicken. I haven't tried so let me know if it worked for you.
looks so good 😃☕ can you tell me the
ingredientes in gram please 🥺
Ingredients
Cake
▢6 tbsp ghee or butter
▢6 tbsp olive oil light
▢200 g sugar
▢5 eggs large
▢245 g yogurt thick, Greek style, reduced fat
▢2 tbsp rose water
▢2 tsp green cardamom ground
▢112 g almond flour
▢93.75 g all purpose flour
▢84 g semolina flour (I use Bob's Red Mill brand)
▢2 tsp baking powder
▢1 pinch salt
▢3 tbsp almonds sliced
Syrup
▢118.29 ml honey
▢78.86 ml orange juice
▢2 tbsp rose water
▢1/2 tsp saffron ground
▢2 tbsp pistachios slivered
Thank you
@@TheDeliciousCrescent thank YOU 🌹
If we don't have almond flour then what's the alternate ?
You can process the almonds into flour at home. Or try using regular flour making sure the consistency is similar to what is in video.
@@TheDeliciousCrescent okii thanks
Does the semolina have to be roasted?
No. It is semolina flour and you don’t need to roast it.
I need measuremenñt.
It’s in the description and the first pinned comment. Link in description has more details.
الكيكة مالتي
You are not giving any measurements.
There is a pinned comment with measurements. It is also in description and with a link there to full blog post and recipe.
Heating the honey makes it poisonous
Can you please share a reference?
This is true according to Ayurveda. The Ashtanga Hridayam makes references to the negative effects of chemical cooked honey.
Im sure the syrup can be made with cane sugar. The recipe is amazing! Im going to try it with sugar syrup.
I heated honey many times...haven't been poisoned yet...
@TB-yx5of it's must not be pure honey then. It could be honey flavoured sugar syrup which is commonly soldin the market labeled as honey
It looks very delicious, I have to try making it , thank you