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    You are in: Home / Recipes / Persian Love Cake Recipe
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    Persian Love Cake

    Average Rating:

    2 Total Reviews

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    • on June 08, 2009

      This made a good, but not great cake. I made it exactly as directed, and the directions were easy enough to follow, and the texture of the cake is wonderful - light, airy, and melting. I would go easy on that 'pinch' of saffron - too much, and it tastes like new car smell, which doesn't exactly go with the rosewater and cardamom. It's a nice change from a traditional chocolate cake, but the flavors were only just 'okay' to me.

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    • on August 05, 2005

      I was really torn with how to rate this...I got the recipe from Bon Appetit and thought WOW! I HAVE to try this... it's a fair amount of work. It made for a beautiful presentation, especially if you take the time to candy the rose petals, however I had some issues with the frosting being too soft and not really setting up, (maybe if I had used a touch of unflavored gelatin to stabilize?) The cake itself kind of left me a little flat. It's not a bad cake, and the flavor is exotic, but it's a lot of work for not quite the result I wanted. I will take some of these ideas and put them into other recipes though.

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    Nutritional Facts for Persian Love Cake

    Serving Size: 1 (184 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 597.7
    Calories from Fat 335
    Total Fat 37.2 g
    Saturated Fat 18.3 g
    Cholesterol 181.2 mg
    Sodium 191.6 mg
    Total Carbohydrate 61.6 g
    Dietary Fiber 0.8 g
    Sugars 44.8 g
    Protein 6.7 g

    The following items or measurements are not included:

    rose water

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