Ginger Persian Love Cake
Aromatic with rose and ginger perfumes, this almond based tea cake is the perfect end to your Azerbaijani menu.
Equipment
- 8" cake tin
- Food processor (optional)
Ingredients
Cake
- ½ cup softened butter
- 3 tbsp ghee
- 3 eggs
- ⅔ cup granulated sugar
- 1 tbsp stem ginger syrup
- 2 tbsp rose water
- 1 tsp vanilla paste
- 1 tsp salt
- 1½ cups all-purpose flour
- 100 grams ground almonds
- 1 tsp ground cardamon
- ½ tsp ground ginger
- 1 tsp baking powder
- 3 pieces stem ginger, finely chopped
Rosewater Ginger Glaze
- 1½ cups icing sugar
- 1 tbsp ginger syrup
- ½ tbsp rose water
- 1-3 tbsp milk
Garnish
- 2 tbsp dried rose petals
- 3 pieces candied ginger, roughly chopped
- 2 tbsp pistachios, shelled and roughly chopped
Instructions
Cake
- Preheat oven to 350°F. Grease, flour, and line an 8″ cake pan with parchment paper (or a steam basket wrapper in my case) and set aside.
- In the base of a stand mixer, add the butter, ghee, and sugar and beat until combined. Add in the eggs, rose water, ginger syrup, and vanilla and beat until combined (you might see little chunks of butter remaining).
- In a food processor, combine all your dry ingredients minus the stem ginger. Pulsing the dry mix will help break down the ground almonds so they're a bit finer, as well as mix the dry ingredients together evenly. If you're using almond flour, then whisking the dry ingredients together in a mixing bowl will be sufficient.
- Add 1/3 of the dry mix to the wet and beat the combine, then add the remaining dry ingredients and beat until thoroughly mixed. Lastly, fold in the chopped stem ginger so it is evenly distributed.
- Spread the batter into your prepared 8" cake tin. Bake on the center rack of your oven for 30-35 minutes. The cake is done when it has a light golden colour and a toothpick inserted comes out clean. Leave to cool completely.
Glaze & Decoration
- In a mixing bowl, sift in the powdered sugar and add your flavourings and 1/2 a tablespoon of milk to start. Whisk the ingredients together and check the consistency. For this cake we are looking for a slightly thicker glaze that will just fall from the whisk. Too runny and the final icing look will be thin and sad. Sprinkle the garnishes as you like and serve to a loved one.