Persian Love Cake for Valentine’s Day

 

 

I have been looking for inspiration for something special for Valentine’s day, although this particular day doesn’t mean too much for us. It is a custom which we were not familiar with where we grew up, and only appeared later in our life, therefor there is nothing too special about it for us. But! It is a very good opportunity for baking something a little more special, more glamorous. I have been searching for something new, something different, and came across several time with the Persian Love Cake, but the more cakes, the more varieties on the same subject, and different interpretations each time. Which one to chose, which one is the authentic recipe, I’ll never know. I chose to follow (more or less…) a recipe from Twigg Studios blog, and the looks (the layout of the cake and decoration idea) from The Hungry Australian, and that’s how my version of the Persian Love Cake came to life.
Apparently, there is also a love story behind this cake, although searching a bit deeper I found out, that none of it is true, and that Persian people don’t know anything about it.
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Ingredients:
250 ml plain yogurt
1 tsp baking powder
6 eggs
1 cup caster sugar
2 and 1/4 cup ground almond
6 cardamom pods
2 Tbsp rose water
6 Tbsp chopped pistachios
pinch of saffron strands
100 ml almond milk
zest from 1 lemon
Icing:
150 ml double cream
50 g white chocolate
Syrup:
zest and juice of one lemon
100 g caster sugar
2 cardamom pods
1/2 cup water
Decoration:
food grade dry rosebuds
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Method:
Preheat the oven.
Peel the cardamon pods open and remove the seeds, crush with a pestle and mortar. Add the saffron strands to the milk and warm in the microwave. In another bowl beat the eggs and sugar until thick and creamy, then stir in the yogurt. Add the ground almonds and baking powder, then add the ground cardamom, lemon zest and chopped pistachios. Add the rosewater to the milk and saffron mixture and stir into the cake batter.
I didn’t have rose water at home, so I put a few dry rosebuds in a cup and poured half cup of boiling hot water on them and left covered for about 10 minutes. It smelled wonderful, but with a much lighter rose taste, which I personally prefer better than the strong rose water.
Pour the cake mixture in the previously greased bundt cake form. Bake for about 40-45 minutes.
While still in the oven, make the syrup.Put the lemon juice,the zest, sugar, water and cardamom pods in a pan and simmer until thickens a little.
When your cake is baked, make holes all over and pour the syrup on to the warm cake spoon by spoon.
Warm the double cream in a pan and melt in the chocolate. Let it cool for several hours in the fridge before you beat up lightly, so the consistency is still flowing but thick. If you want, you can leave the ganache out completely, or you can make butter cream instead if you prefer.
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Valentines Day Red Velvet Cheesecake for Two

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Here’s my Valentines Day treat for the family, although we don’t care much about Valentines Day at all. Anyways, as red is one of my favourite colours I was happy to make something to suit this day.

 

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Red velvet cake also fits perfectly, but since lately I was so much into cheesecakes, I thought of combining them into one desert.
This cheesecake though is a bit different from the others I made before. This one is a baked cheesecake, and has eggs as well.
Oh, and is really yummy!
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Ingredients
For the base:
-2 pack of original Oreos biscuits
-50 gr melted butter
For the filling:
-3 pack light Mascarpone cream cheese
-lots of red food colour gel paste
-1 egg
-2 Tbsp sour cream
-1 cup white sugar
-4 Tbsp unsweetened Cocoa powder
-2 tsp vanilla extract
For the icing:
-300 ml double cream
-2 Tbsp powder sugar
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Method
Preheat the oven. Lightly grease the cheesecake pan with butter.
Crush the biscuits using a rolling pin or a food processor. In a bowl mix the biscuit
crumbs and the melted butter, then divide evenly in the mini cheesecake pan. With this recipe I got 10 mini cheesecakes of the size 3 inches in diameter. Press down the crust, then bake it for about 5 minutes.
In a large bowl beat the Mascarpone with powder sugar, adding the vanilla, sour cream, cocoa powder, red colour paste, finally the egg.
Fill the cheesecake pan evenly up to 3/4 full, and smooth the top. Bake for 15-20 minutes.
Let it cool in the pan completely, then cover with cling film and put in the fridge for overnight. Again, I had to argue with my husband about eating or not eating the cheesecakes before the night even started…..eventually I manged to keep him away until next morning.
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Before serving, take them out form the fridge, and carefully push them out from the pan before putting any whipped cream on top.
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Heart Cookies For Valentine’s Day

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Who said that Valentine’s Day has to be all about red flowers, red cookies, red hearts, etc …etc…? Actually red is one of my favourite colours, and as much as I love it when it comes to decorate cakes and cookies with red fondant, I’m not to keen on doing it, so I am avoiding it if possible. So here comes pink again!

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I used the same white chocolate cookie recipe which I used for the Christmas Cookies, so you can find the recipe under that post. I baked these heart shape cookies about 2 weeks ago. Actually we were baking with my daughter and my son, they were making cookies for themselves, and I only made these few big hearts and put them away in a box undecorated.

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Have a nice cup of hot chocolate with marshmallows and Happy Valentine’s Day Folks! 🙂

Valentine’s Day cakes

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Happy Valentine’s everyone! 🙂

I have this little cake tin with heart shapes that I got from my Mother last summer. I thought it would be perfect for making mini cakes for Valentine’s. I used lots of chocolate, cocoa powder, chopped nuts and Rum.

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I also made some cakes in a different mould just to try out how it would look. I think it looked very pretty.

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Just so you know Valentine’s Day is not over yet but we haven’t got any more cakes left, we eat them all already 🙂

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