Persian Love with Rose Cream

 This fragrant cake from an ancient olive region tastes like a walk through an enchanted Persian garden.  It is a perfect balance of complex flavors – olive oil, almond, citrus and rose blossom water.  If using rose extract, use a quarter of the amount required since rose blossom water is far less concentrated than rose extract. 

 

 

The Cake 🎥

YOU WILL NEED

ALMOND CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
1 cup mild extra-virgin olive oil (200g)
1 cup plain Greek yogurt (227g)
2 tablespoons juice and zest from one lemon
2 teaspoons rose blossom water
1 teaspoon ground cardamom

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the yogurt, lemon juice and zest, rose water, ground cardamom and the almond cake mix. Mix on low speed for one minute until well combined.
  • Pour batter into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 

The Cream

YOU WILL NEED

INGREDIENTS

2 cups cold heavy cream (480g)
¾ cup powdered sugar (85g)
2 teaspoons rose blossom water
½ teaspoon vanilla extract

 

INSTRUCTIONS
  • Beat the ingredients on medium speed until thick and creamy.
  • Slice the cooled cake horizontally, then sandwich cake slices together with a thin layer of rose cream.
  • Top the cake with the remaining whipped cream and decorate with pistachios or fresh flowers if desired.

     

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    Tips & Methods

    Baking Tips

    • Preheat your oven to 325ºF.
    • Grease the recommended pan and line it with parchment paper.
      If using a Bundt pan, apply a baking spray made with flour.
    • For best results, weigh all ingredients and bring them to room temperature.
    • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
    • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
    • Let your cake cool for 5-10 minutes before taking it out of the pan.
    • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
      To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
    • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
    • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

    Olive Oil Cake Method

    • Pre-heat your oven to 325ºF.
    • Grease the recommended cake pan and line the bottom with parchment paper.
      If using a Bundt pan, apply a baking spray made with flour.
    • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
    • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
    • Gently mix stir ins into batter until well combined.
    • Scrape batter into prepared pan(s) and sprinkle with toppings.
    • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
    • Cool cake completely before frosting.

    Vegan Olive Oil Cake Method

    • Pre-heat your oven to 325ºF.
    • Grease the recommended cake pan and line the bottom with parchment paper.
    • Stir all wet ingredients together.
    • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
    • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
    • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
    • Bake immediately following the guidelines in the recipe.
    • Cool in baking pan for about 10 minutes before unmolding.
    • Cool cake completely before frosting.