Persian Love Cake

Recipe by BeccaB3c
READY IN: 1hr 20mins




  • For candied rose petals: Whisk egg whites in small bowl until foamy.
  • Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
  • Dry on nonstick rack at least 6 hours or overnight.
  • For cake: Preheat oven to 325 degrees.
  • Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line pan bottoms with parchment paper; butter parchment.
  • Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
  • Add yolk mixture to dry ingredients; whisk until smooth.
  • Beat egg whites in medium bowl until soft peaks form.
  • Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
  • Fold whites into batter in 3 additions. Divide batter between prepared pans.
  • Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
  • Cool in pans on racks 15 minutes.
  • Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
  • For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
  • Chill until cold.
  • Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
  • Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
  • Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
  • Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.