Mini Persian Love Cakes (No-Eggs)

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Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with pistachios.

I’m nuts about rose water & pistachio combination. So, falling in love with Persian Love Cake is no mystery. We will come to love in a bit since Valentine’s Day is around the corner. When you look at a Persian Love Cake.., you eat with the nose first and then eyes …, this is such a smelling good, picture perfect looking cake with an amazing amazing taste – loaded with the subtle flavors of rose water, crushed rose petals and of course my favorite, Pistachios.

In this recipe, I have made mini cakes for no apparent reasons. Just wanted to use these vintage mini cake muffins that I scoured from a local vintage store. 🙂

Here are some other Pistachio and Rose Water combo cakes you may want to check out

Pistachio Rosewater Bundt Cake

Vegan Lemon Pistachio Muffin

Adding some notes here for your convenience –

1. I have always tried the Persian Love Cake with eggs. But in this recipe, I didn’t use any eggs.
2. I have used all purpose flour but I am thinking about coming up with another Persian love cake recipe that uses only almond flour. Stay tuned.
3. Since I love Rose Water, I have used a generous amount. Feel free to reduce the amount.

INGREDIENTS:

• 1 and 3/4 cups/ 210 grams All purpose flour
• 1 cup sugar/200 grams
• 2/3 cups milk/150 ml
• 1/2 cup yogurt or butter milk/100 grams
• 1/2 cup butter /113 grams
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 and 1/2 tea spoons baking powder
• 1/4 cup rose water
• 1/2 cup crushed pistachios

For the White Chocolate ganache

• 1cup white chocolate chips
• 1 tea spoon rose water

METHOD

• Pre heat oven to 325 degree F
• Butter your muffin tins or cake pan
• Boil milk and butter till butter melts. Careful not to burn the milk. Set it aside
• Shift flour, baking powder, baking soda and salt. Set it aside
• In a bowl cream sugar and yogurt
• Now add the milk and flour into the sugar+yogurt mixture in batches
• Mix very carefully
• DO NOT OVERMIX
• fold in the crushed pistachios and rose water into the batter
• Pour the batter into the cake pan or muffin tins and bake for 40/45 minutes or until an inserted toothpick comes out clean
• Cool the cakes completely before moving on to the ganache part
• To make the white chocolate ganache, create a double boiler using a small bowl and small saucepan. Heat the white chocolate until melted. Add the rose water into it.
• Dip each cake into the chocolate, then sprinkle with more dried rose petals.
• Once chocolate hardens, serve!

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