Wednesday, 4 March 2015

Cake Club - Persian 'Love' Cupcakes

 This month's theme was 'Love' as it was just after Valentine's Day.

The winning cake was a classic Victoria sponge with fresh cream and topped with strawberries in the shape of a heart. Simple yet most effective. And delicious.

We also had Peach Melba cupcakes topped with raspberries, a lemon drizzle sprinkled with sugared heart shapes, and Sailor Jerry brownies cut into heart shapes.

Me, I wanted to experiment. This Persian Love Cake recipe for two was perfect. I love the story behind it: a Persian woman falls in love with a prince, and baked him a cake to make him fall in love with her. Truly, the way to a man's heart is through his stomach! 



The flavours in this cake are quite different from your typical cake. The aftertaste of the cardamom was quite surprising, but in an 'ooh that actually works' way. The subtly of the rose water in the cake, the chopped pistachios and the saffron in the cream made it feel really Asian, as is the case, since it is a typical Iranian combination. All that was missing was the rose petals.

Obviously there were more than two people so I multiplied the quantities. I thought piping a rose with the cream would make it ever so romantic...









Next month - Easter. Eggscellent.