Persian Love Cake

 
 

Pastry & Bakery 


 

Additional information

Category

Pastry & Bakery

Difficulty

Easy

Yield

Two 9" Cakes

Description

1Scale OR Measuring Spoon
1Whisk
1Plastic Spatula
29”x 3” Cake Pan
1Can Pan Spray
3Medium Bowls
1Full Sheet Pan
1Large Offset Spatula
1Long Serrated Cake Knife
1Pastry Brush
29" Cake Rounds of Parchment Paper
1Electric Stand Mixer with 4 Quart Bowl and both Paddle and Whip Attachments
1Sifter

Pistachio Sponge Cake

GramsOuncesVolume
Itaberco Pronto Chiffon, Vanilla (Step 1 Mix)--1 Bag
Water, Room Temperature (For Step 1 Mix)400g14oz1 3/4 Cup
Itaberco Pronto Chiffon, Vanilla (Step 2 Mix)--1 Bag
Water, Room Temperature (For Step 2 Mix)350g13.25oz1 1/2 Cup
Pistachios, Unsalted, Finely Ground155g5.5oz1 Cup
Cardamon, Ground5g-2 Tsp.
Olive Oil150g5.25oz2/3 Cup
Itaberco Lemon Compound (CP-540)20g.75oz1 1/2 Tbsp.
Itaberco Sicilian Pistachio Paste (1235)100g3.5oz7 Tbsp.

Honey Cake Soak

GramsOuncesVolume
Itaberco Cake Soak Concentrate (CK-100)400g14oz1 2/3 Cup
Water, Room Temperature200g

7oz3/4Cup
Honey
27g1oz2 Tsp.

Lemon Buttercream

GramsOuncesVolume
Itaberco Lemon Compound (CP-540)60g2oz1/4 Cup
Unsalted Butter, Softened
684g
1 Lb., 8oz3 Cups
Powdered Sugar
681g1 Lb., 8oz6 Cups

Finishing

GramsOuncesVolume
Unsalted Pistachios, Chopped

92g3.25oz1 Cup

The Chiffon

1

Preheat oven to 375F. Spray two 9”x 3” cake pans with pan spray and line bottoms with parchment paper circles

2

In a small bowl, measure the olive oil, Itaberco Sicilian Pistachio Paste (1235), and Itaberco Lemon Compound (CP-540). Mix together well. Set aside.

3

In the mixing bowl fitted with the whip attachment, pour the 400g water, followed by the Itaberco Pronto Chiffon, Vanilla (Step 1 Mix). Place on low speed to incorporate, then mix on high speed until whipped to full volume for about 5 minutes.

4

Place the whipped mixture in a medium sized bowl and set aside.

5

Using the same bowl and whip, pour the 350g water into the bowl, followed by the Itaberco Pronto Chiffon, Vanilla (Step 2 Mix), finely ground pistachio, and cardamom. Mix on low speed until incorporated, then slowly stream in the oil while mixing until well incorporated.

6

Fold ¼ of the whipped Base #1 mixture into Base #2 mixture until completely incorporated.

7

Gently fold in the remaining of Base #1 mixture until completely incorporated.

8

Divide the batter between the two cake pans and bake for about 45 minutes, or until a cake tester comes out clean.

9

Let cakes completely cool.

The Cake Soak

1

In a medium bowl, whisk the honey, water, and Itaberco Cake Soak Concentrate (CK-100) and set aside.

The Buttercream

1

Sift the powdered sugar and set aside.

2

In a clean mixing bowl with paddle attachment, beat the butter on medium speed until soft and fluffy.

3

Add the powdered sugar in stages on low speed until all the sugar is incorporated.

4

Add Itaberco Lemon Compound (CP-540) and mix until fully incorporated. Scrape down the sides of the bowl well.

5

Change out the paddle attachment for the whip attachment and whip mixture on high speed until fluffy and lightened in color, about 3 minutes. Set aside.

To Build

1

Using a long, serrated knife, trim the top of each cake so that the top is completely flat and even. Trim the bottom and sides just enough to get rid of any excess browning.

2

Slice each of the cake rounds into three even layers.

3

Use a pastry brush to apply an even layer of cake soak to both sides of each cake layer.

4

Apply a thin layer of buttercream to two cake layers and stack another layer on top of each one, pressing gently and evenly to set the layers together.

5

Change out the paddle attachment for the whip attachment and whip mixture on high speed until fluffy and lightened in color, about 3 minutes. Set aside.

6

Ice the outside of each cake, keeping the sides thin so you can see the cake layers, giving a naked cake effect.

7

Sprinkle chopped pistachios over the top and sides of each cake. Serve immediately.

buon appetito!

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