persian orange cakes

There is no denying that I am a bit of a fan of Persian food. I’m seduced by its play with textures and intense flavours, there is a a certain depth from Persian food that satisfies the soul like no other.

Persian Orange Cakes were another popular recipe from my Persian pop up. These little cuties wowed so many customers, light to eat, sticky with a decedent scrumptious icing – what more would you need ?

persian-orange-cakes

Prep time: 35 minutes

Cooking Time: 25 minutes 

Serves: 10

For the cake :

  • 2 large blood oranges
  • 300g almonds, roasted and ground
  • 3 large free-range eggs
  • 310g caster sugar
  • ¾ tsp baking powder
  • ½ tsp cardamom, ground
  • 1 tsp cinnamon, ground

For the syrup:

  • Juice from 1 blood orange
  • 110g caster sugar
  • 50ml water
  • 1 tsp orange blossom water

For the icing:

  • 250g mascarpone
  • 100g unsalted butter, softened
  • 250g icing sugar, sieved
  • 1/4 tsp orange blossom water

For the decoration:

  • Orange segments
  • Edible rose petals
  • Crushed pistachio

Method:

Pre-heat the oven to 180 C.

Line a muffin tin with holders.

Place the blood oranges for the cakes in a saucepan, cover with cold water and bring to the boil for 5 minutes.

Drain the water boiled water and repeat the process.

Remove the oranges from the water, chop into quarters, place in a food processor and blend until smooth.

In a separate bowl whisk the eggs and sugar until thick and pale, I use my Kitchen aid mixer to save my arm.

Remove the bowl from the mixer, add the ground almonds, cinnamon, cardamom, baking powder and processed oranges to the eggs, use a large metal spoon to fold in the ingredients

Pour mixture into the muffin cases and bake for about 25 minutes until it’s golden on the top and a skewer comes out clean.

While the cakes are cooking make the syrup by placing the orange juice, sugar and water in a saucepan, heat over a medium heat until the mixture thickens.

Remove the syrup from the heat and add the orange blossom water.

Once the cakes are cooked remove from the the oven, leave to cool for 5 minutes then drizzle over the syrup, be careful not to add too much of the syrup.

Leave the cakes to cool before icing.

To make the icing cream together the softened butter and sieved icing sugar until smooth and fluffy then cream in the mascarpone until smooth.

Spoon the icing onto the cakes and decorate with the orange segments, pistachios and rose petals.