Recipes

Almond & Lime, Rosewater Drizzle Cake

225gm self raising flour

75 gm ground almonds

100gm stevia or honey (if using stevia add an additional tbsp runny honey)

2 medium eggs

250ml natural yoghurt

150ml melted butter or vegetable oil (I use oil in mine)

zest of 2 limes

1tsp baking powder

Drizzle

100ml water

100gm caster sugar or honey

Juice of 1 lime

2 teaspoons of good quality rose water

To Decorate

Sliced pistachios and edible rose petals (I buy mine from waitrose, they have the lovliest colour)

I use a fluted 10in loose bottom tin for mine

Method

Preheat oven to 160′ c (fan oven) & line the baking tin with parchment paper.

Combine the dry ingredients into a mixing bowl and stir.

Mix the eggs, yoghurt, honey, butter, and zest together and then add to the dry ingredients.

Mix well until combined and place in the tin. Bake for around 45/50 minutes until golden brown and a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes.

Whilst the cake is cooling poke tiny holes all over the top and make the syrup. To make the syrup just add all the ingredients to a pan and bring to a boil then reduce the heat until the mixture has thickened and reduced down. This takes about 10 minutes.

When the syrup is ready, use a spoon and pour over the cake. Leave to settle for a few hours or overnight then slice and decorate. This is lovely on its own with a coffee or cup of strong Persian Chai or as a dessert with a rose water cream which I will post in a blog soon. Nooshe Jaan!

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Noon Khamei (sweet rose profiteroles)

For the choux pastry:

65gm plain flour

pinch salt

50gm butter

100ml water

1 tsp sugar

2 medium eggs

Rose flavoured sweet cream:

300 gms double cream

80gms icing sugar

2 tsp rose water

Method

Place the butter sugar and water into a pan and bring to a boil slowly.

take off the heat and add all of the flour at once and quickly mix until the batter comes away from the sides of the pan into a ball. Leave to cool for 5 minutes.

Add the eggs one at a time mixing vigorously. It will look slimy at this stage. Ensure it is thoroughly mixed before you add the second egg and repeat the same again.

Line a baking sheet with  greased baking paper and pip out small disks giving each disk enough space to rise.

Place into a pre heated oven at 180′ (fan oven) for 40 minutes. Keep an eye on them at the last few minutes and when they are golden remove and pierce each one and place back in the oven for a further 5 minutes for them to dry out.

Remove and leave to cool on a wire rack then make cream.

To make the cream add all ingredients to a bowl and whisk until stiff peaks form. Add to a piping bag (I use disposable ones from Lakeland as they are so much easier to just throw away after) and pipe into a little pastries. You can dress with chocolate or leave plain. I tend to have plain as the cream is sweet enough and that is how they are traditionally served in Iran. However feel free to add chocolate if you are going for the ultimate indulgence and trust me these are worth it! Nooshe Jaan!

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