Persian Love Cake Recipe (2024)

FAQs

Why did my Persian love cake sink in the middle? ›

Overmixing the batter is the most common cause for your cake to sink in the middle. Be sure to mix just until smooth, and allow it to cool completely!

Once in Iran, the story becomes a legend stating that Persian love cake came about when a young Persian woman fell in love with a prince. To make him fall in love with her, she baked a cake infused with aromatic spices and rose water. To complicate matters further, many Iranians are not familiar with the cake.

Love cake is made from semolina, cashew nuts, pumpkin preserve, butter, eggs, sugar, and honey flavoured with rose water and a variety of spices, including cinnamon, nutmeg and cardamon, creating a fragrant, sweet, lightly spiced cake with a moist chewy inside and a crunchy exterior.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Unless you notice that your cake is undercooked right after removing it from the oven, it will not rise again by baking it longer. If your toothpick came out clean when you tested the center, there's a good chance that your cake isn't undercooked and that something else caused it to sink.

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

Some say the cake was baked by Sri Lankan girls to win the hearts of Portuguese sailors. Another theory has it that the rich ingredients the cake demands - sugar, spices and butter - meant you would only ever make it for someone you loved dearly. It was called "bolo di amor", or "cake of love" by the Portuguese.

The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.

Scotland is widely known as the land of cakes which is originally one of the four constituent nations of the United Kingdom.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

What is Queen Elizabeth cake made of? ›

Queen Elizabeth cake is a lightly sweet, moist, and low-fat date cake, topped with a brown sugar, butter and broiled coconut mixture. "Queen Elizabeth cake" is named after the Queen of Canada, Elizabeth II, and may have first been made in 1953 for her coronation.

Technically, funeral cake is a chocolate sheet cake with fudge icing and topped with crunchy pecans and big enough to feed a crowd—which you may recognize as Texas Sheet Cake.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

Check the ingredients. Too much butter or too many eggs can make your cake super moist. If you've not got enough flour to balance this out then your cake can be super moist.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Baking too high or too low can both cause your cake to sink in the middle.

When cakes are over-leavened, cakes can rise too quickly and then fall. The best way to ensure cakes get the perfect amount of leavening is to measure them out accurately, according to your recipe. Also if you are using older baking powder or baking soda it may not be active any more.

Cake falls in center

Because liquids evaporate faster in higher climates, your cake can have a higher sugar concentration and weaker cell structure. This can cause your cake to fall in the center. If this happens, try one of these adjustments: Increase the liquid.