Per le Re-cake di Maggio : A persian love Cake (Torta persiana dell'amore)
For May we are sharing this Persian Love cake, a really special Tarta with Rose water, pistaccios, and almonds.
A delicious and beauty Tart!
Con questa torta participo a Re-Cake di Maggio
250 grams low fat yogurt plain
1 teaspoon baking powder
220 grams brown sugar
150 grams almond flour
150 grams semolina
1 teaspoon cardamom powder
60 grams chopped pistacchios
1 pinch of saffron
100 g of almond milk (or milk)
2 tablespoons rose water (I use only one tablespoon mine coming from Lebanon was strong)
grated rind of 1 lemon or orange (I used orange)
For the syrup
juice and zest of one orange
125 g water
125 grams brown sugar
2 tablespoons rose water (I used one tablespoons and was fine)
Note: Anyway you can make your own rose water with fresh petals )
Preheat the oven to 180°c (370 ° F)
Line a mold about 24 cm in diameter and coated with wax paper or butter and flour.
In a little glass bowl put the almond milk (or milk) and a pinch of saffron, warm up for a few seconds in the microwave.
In other bowl beat the eggs with the sugar until the mixture is smooth and quite thick, combine yogurt, almond flour, semolina and baking powder, then add cardamom, orange peel ands chopped pistachios.
Add rose water to the mixture of milk and saffron and add this to the mixture of eggs, stirring well.
Pour the mixture on the mold you lined with wax paper and bake for about 35-40 minutes (depending on oven) until doing the toothpick inserted in cake will come out clean and dry)
While the cake is cooking prepare the syrup :
Combine all ingredients in a pot and bring a boil: simmer until is thickened (about 5 minutes)
When the cake is cooked with a brush distribute the syrup over the surface, decorated with some roses or petals and chopped pistachios.
Torta persa del amor