A few years ago my husband made me a beautiful Persian Love Cake for my birthday. It was a delicate cardamom chiffon sponge with a delicious fresh cream filling flavoured with rose water with candied rose petals and pistachios. It was incredible. I am unashamed to say that I ate pretty much the entire cake, bar one slice that he had, and I loved every mouthful.
As legend would have it, the Persian Love Cake was originally made by a Persian woman who was madly in love with a prince. To make him fall in love with her, she baked him this cake and filled it with magical love powers….
Now as beautiful as the cake is, there are two endings to the legend.. The first and most popular ending is that the prince returns her love and they live happily ever after. In the second he doesn’t and we don’t find out what happened to the cake!
My favourite ending is the first! I mean, who wouldn’t fall in love with someone who made them a beautiful love cake? Or any cake for that matter! Just the name evokes a sense of opulence, indulgence and romance. All good things in a cake, don’t you think?
So in honour of this enchanting cake, I have created a pastry version that has the same flavours and key spices running through it. I made this as a test for my next pop up restaurant that I am hosting soon at Alderford lake and it has worked beautifully.
For all of you love birds out there….or indeed anyone that loves cake as much as me… here’s one for you!
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