April 14, 2017

Heavenly Persian Cake

by Marjan

...and it is Gluten-Free! Unlike most recipes for a 'healthy gluten free' cake which incorporates more 'unhealthy substitutes' in the mix, my recipe for Heavenly Persian Cake promises to deliver healthy, whole food ingredients which are natural and delicious. This multi textured and flavored cake will romance your taste buds with pistachios, almonds, walnuts, halva, dates, barberries, chocolate, and a hint of rosewater.

What's missing? The guilt! After one bite of this rich and satisfying cake, you can feel good about making a healthy and sweet snack choice. Instead of grabbing a protein/energy bar filled with sugar and carbs, or using a gluten free recipe which tastes more like cardboard than cake, bake this aromatic nutritious cake to please your body and taste buds.

My afternoon coffee and cake just became a little more sweet with a light ambrosia of rosewater and natural decadence; I have more energy to finish the day satisfied and strong.

Enjoy!






Serves 10-12

Ingredients

5 large organic egg whites, room temperature
120g of powdered sugar
300g halva with pistachios; chopped into cubes
100g dates; chopped into cubes
100g barberries (or dried sour cherries)
50g each almonds, walnuts and pistachios; roughly chopped with knife
50g dark chocolate chips (optional; this is my very American influence)
120g almond flour/meal (I make my own; almonds crushed into a fine powder using a food processor)
1/8 teaspoon sea salt
1 tablespoon rosewater
2 tablespoons whole rose pedals dusted with 1 teaspoon of powdered sugar
1 tablespoons slivered pistachios or almonds

Preheat oven to 320° F with rack in the middle of the oven setting. Grease 9" spring form cake pan with butter; place parchment paper to cover 3/4 walls of pan.

In a medium sized bowl, combine dry ingredients: halva, dates, barberries, pistachios, almonds, walnuts, chocolate chips, almond meal and salt.

In a larger bowl, using an electric mixer on high speed, whisk egg whites until soft peaks form; add powdered sugar gradually and whip until mixture is glossy. Add rosewater and stir to blend in.

Using a large batter spatula, fold dry ingredients into egg whites. Spoon mix into cake pan. Bake for 60-65 minutes until top is golden and firm. Remove cake from the oven and set aside to cool.

Prior to serving, remove spring-form ring and place cake on serving platter. Decorate with dusted rose pedals and pistachios.
 


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