Prep time: 30 minutes | Baking time: 45 minutes | Serves: 12 Servings
Gluten Free, Dairy Free, Egg Free, Refined Sugar Free, Vegan
We welcome Spring and celebrate our diverse Mindful Food family with this pink Persian Love Cake.
Our Mindful Food family picnic was composed of a singer & songwriter, a science journalist, a yogi, a nutritionist, photographers, artists, and food makers. In the surrounds of green bamboo trees, and the carpet of bamboo leaves, conversations started flowing and we soon started to feel a renewal of connection with nature and to each other.
The Persian Love Cake, felt like a lavish offering to celebrate and herald the arrival of Spring and our diverse Mindful Foods family. This is our version, inspired by Early Brawd healthy vegan & gluten free recipe. Easy enough to make, transport, and finish constructing at the picnic, even if you are a novice cake maker.
With each spoonful, we indulged in its moist and rich base, composed of buckwheat (it’s nuttiness and savoury aspects balance perfectly with the sweetness of the cake), polenta and almond meal, citrusy bush lemon and lightly spiced with cardamom and subtle aromas of rose water. For those of us with a sweet tooth, we made some extra maple rosewater coconut cream glaze on the side (homage to Nick The Mindful Food Explorer). Edible rose petals and Star Dust “Longevity”, like a crowning jewel with its notes of strawberry and beetroot, was the perfect finishing note to layers of this decadent experience.
Persian Love Cake
Persian Love Cake Mindful Foods Pantry ingredients: edible organic Bulgarian rose petals, organic whole cardamom pods, nutrient powder Star Dust “Longevity” and organic buckwheat flour.
Our Mindful Food Family renewing connection with nature and to each other.
Persian Love Cake
For The Cake
- 1/2 cup Buckwheat Flour (substitute with any gluten-free mix flour)
- 1 cup almond meal
- 1 cup finely ground polenta (“Bramata” used in baking for cake mixes and biscuits. Substitute with a cup of almond meal.)
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 12 whole Cardamom Pods (freshly ground spice is always my first choice, otherwise substitute with 1 teaspoon cardamom powder)
- 2 tablespoons of lemon zest (an unwaxed lemon, Myer Lemon or Bush Lemon)
- A pinch of fine Himalayan salt
- 5 tablespoons melted coconut oil
- 2 cups almond milk (room temperature)
- 2 tablespoons of lemon juice
- 2 teaspoons rose water (we like Rose Adore – Rose Water)
For The Drizzle Topping
- 2 tablespoons organic maple syrup
- Juice of 1 lemon
- 1/2 tablespoon rose water (we like Rose Adore – Rose Water)
For The Glaze
- 1 can of coconut cream (and not milk) chilled in the fridge overnight
- 1/4 cup organic maple syrup
- 1½ tablespoons rose water (Rose Adore – Rose Water)
- Edible Rose Petals
- Whole rosebuds (optional)
- Nutrient powder- Star Dust Red “Longevity”
- 2 teaspoons chopped pistachios (optional)
- Preheat the oven to 160°C. Grease a 22cm cake tin (one with a removable base) or line it with baking parchment.
- Melt the coconut oil and combine with the almond milk, lemon juice, lemon zest, and rose water in a big bowl. Stir well to combine.
- Place the whole 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.
- In a medium bowl, combine buckwheat flour, almond flour, polenta, coconut sugar, baking powder, cardamom, and salt. Mix well to combine. Note: Sift each flour/meal as you add it to the dry mixing bowl. (Use a medium sifter, it works a treat to get rid of any lumps.)
- Gradually incorporate the dry mixture into the wet one using a spatula. Stir well until you reach a homogenous cake mixture free of lumps.
- Pour the cake mixture into your prepared cake tin.
- Bake for around 45 minutes or until cake is lightly brown and a skewer/fork inserted in the middle comes out clean.
- Towards the end of the cooking time, make your drizzle topping. Whisk the maple syrup, lemon juice, and rose water in a small bowl.
- Transfer the cake for 10-15 minutes on a wire rack. Place holes all over the top of the warm cake, and drizzle the topping.
- The Persian Love cake transports easily. Once at the picnic site, to make the glaze, open the chilled coconut cream can and scoop the thick layer that has formed on top, and pour into a bowl. Add the maple syrup and rosewater and beat until fluffy and smooth (you can use a standing mixer for a fluffier glaze if serving this at home).
- Pour the glaze over the cooled cake and spread using a spatula.
- To decorate, in a fine sieve add Star Dust “Longevity”. Gently sprinkle the red Star Dust. Finish your Persian Love Cake creation by arranging it with rose petals, and crushed pistachios.
- If you don’t finish this luxurious cake in one sitting, store it for a couple of days in an airtight container.
Persian Love Cake in the Bamboo Forrest
Use a fine sieve, and gently dust the red Star Dust “Longevity” nutrient powder. Add another layer of dusting to accentuate it with a pop of colour, creating a “gradient of colour”.
We decorated our Persian Love Cake with edible organic rose petals and whole organic rosebuds.
Romancing the Spring with Persian Love Cake.