Thursday, March 15, 2012
Cake Baghlavai - Persian Baklava Cake with Rose Water and Cardamom
This is my mom's recipe. It is a very dense cake. I like the fact that it's not too sweet, the cake itself that is (without the syrup). My mom's original recipe has half of the cake batter plus all of the syrup. I don't like it that way so I double the cake and keep the syrup the same. It's super sweet otherwise. Honestly I like the cake even without the syrup! You can top it with vanilla ice-cream, or whipped cream and sprinkle it with some ground cardamom. YUMMY!
Takes about 1 hour to make
Topically rose water is great for the skin helping to reduce swelling and redness. When ingested, "rose water is very rich in flavonoids and vitamins, including A, C, D, E and B3. Drunk as a tea , which has a sweet taste and fragrance, it enriches the body with vitamins and minerals and lowers the risks of bladder infections and heart disease, relieves digestive problems and nervous tension and relieves eye irritation".
Ground almonds - 4 cup
All purpose flour - 2 cup
Eggs - 6
Sugar - 2 cup
Baking powder - 1 teaspoon
Ground Cardamom - 1 teaspoon
Rose water- 1 estekan golab = 1/2 cup
Water - 6 table spoons
Unsalted melted butter- 2 sticks
Sugar -1 cup
Water - 1 cup
Rose water - 1/2 cup
syrup needs to be hot/warm to put on cake
Ground blanched almonds (or buy ground blanched almonds)
Mix eggs in machine for about 2 min
Add Rose water
Add sugar in eggs and stir.
Add ground almonds and stir
Add butter and stir
Add the flour and baking soda
And 3 table spoons water and let stir
Mix 2 more min
Butter/Oil pan and put in preheated oven to 250F cook for 45 min
(check at 35 min)
Cut cake into diamond shape (Do it in diagonals and let the lines lead to diamonds)
and pour on syrup
Let it sit a bit to absorb.
Serve and Enjoy!