Persian Love Cake
Preparation Candied rose petals
Candied Rose Petals
1 large egg white
¼ c sugar
Petals from 2 organic roses Cake
1 c cake flour
14 Tbs superfine sugar, divided
1 ½ tsp baking powder
¼ tsp kosher salt
3 large eggs, separated
6 Tbs water
¼ c canola oil
1 tsp fresh lemon zest
½ tsp ground cardamom Frosting
2 c chilled heavy whipping cream
Pinch saffron threads
2/3 c powdered sugar
1 tsp rose water Garnish
2 Tbs natural, unsalted pistachios, chopped
Whisk egg white in a small bowl until foamy. Using a pastry brush, paint a light coat of egg white onto both sides of the rose petals. Sprinkle lightly with sugar. Dry on a wire rack for at least 6 hours. Cake Batter
Preheat oven to 325˚. Butter the bottom and sides of 2 8-inch cake pans. Line the bottom with parchment paper; butter the parchment.
Sift flour, 7 Tbs of the sugar baking powder, and salt into a large bowl. In a separate bowl, whisk together egg yolks, water, canola oil, lemon zest, and cardamom. Add to the dry ingredients, and whisk until smooth.
Beat egg whites in a medium bowl until soft peaks form. Gradually add the remaining 7 Tbs of sugar. Beat until egg whites resemble thick marshmallow fluff. Fold the whites into the batter in 3 additions. Divide batter between the prepared pans. Bake until cakes are golden and toothpick inserted into the center comes clean, 20-25 minutes. Cool in pans on racks for 15 minutes. Turn onto racks, peel off parchment, and cool completely.
Combine ½ c cream and saffron in a small saucepan. Bring to a simmer. Remove from heat, and let steep 20 minutes. Chill until cold.
Beat remaining cream in a large bowl until soft peaks form. Add powdered sugar, rose water, and saffron cream and beat until peaks form.
Stack and frost cake with whipped cream. Chill at least 1 hour. Top with rose petals and pistachios.