Persischer Safran- Schokoladenkuchen mit Pistazien


Persian Love Cake

6-8
Anspruchsvoll
Leicht
2 h

200 grams unsalted butter
150 grams caster sugar
4 medium eggs
12 cardamom pods
100 grams plain flour , sifted
275 grams ground almonds
zest and juice of 1 unwaxed lemon
1 tablespoon rose water
1 tablespoon baking powder
a generous pinch of fine sea salt

FOR THE DRIZZLE TOPPING
2 tablespoons caster sugar
juice of 1 lemon
½ tablespoon rose water

FOR THE ICING
150 grams icing sugar
juice of ¾ lemon
2 teaspoons cold water

TO DECORATE
2 teaspoons chopped pistachios
2 teaspoons dried rose petals
a pinch of saffron

Step 1

Pre-heat the oven to 160°C/Gas 3. Grease a 22cm cake tin (one with a removable base) and line it with baking parchment.

Step 2

In a large mixing bowl, cream the butter and sugar together. When the mixture is thoroughly combined, beat in the eggs.

Step 3

Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and grind the seeds to a fine powder. Add them to the cake mixture, along with the flour, ground almonds, lemon zest and juice, rose water, baking powder and salt. Mix well.

Step 4

Pour the mixture into the cake tin and bake in the oven for 45 minutes. To check if it is ready, stick a fork in the middle of the cake – it should come out dry.

Step 5

Towards the end of the cooking time, make your drizzle topping. Place the caster sugar, lemon juice and rose water in a small pan over a low heat and heat until the sugar melts.

Step 6

Remove the cake from the oven and place it on a wire rack. Poke holes all over the top of the warm cake and drizzle over the syrup.

Step 7

When the cake is completely cool, make the icing by combining the icing sugar, lemon juice and a few teaspoons of water until you have a smooth, thick icing. Spoon the icing over the cake and finish with a sprinkling of sliced pistachios and, if you like, rose petals and saffron.