It was my birthday recently, and I went out to my favourite place, Moroccan Soup Bar.
The birthday cake needed to be special and gluten-free. I considered mud cake, or coconut cake, and lemon cake, but in the end I settled on a heavily bastardised version of what I’ve seen called Persian Love Cake.
As it happens, and in keeping with the new theme of the blog, the recipe I started from was this one, at CERES.
I changed the ingredients to veganise is and ensure gluten-freedom. I also seriously beefed-up the spices, and removed a little of the sugar. My ingredients were:
- 1.3 cup almond meal
- 1.3 cup polenta
- 250g Kingland greek-style soy yoghurt
- 1 cup brown sugar
- 120 g vegan margarine
- 2 tbs gluten-free cornflour (that’s cornstarch, Americans) in 1/3 cup water
- lots (sorry, didn’t measure) of nutmeg, cardamon, cinnamon, and allspice
Mine followed the same basic method as the CERES recipe, so I won’t go into detail. It’s just the basics – pre-heat, mix, bake, cool. I did make two small changes: I added rosewater syrup and poured it onto the cake while he cake was warm, and I added a simple white icing. I think it could be nice without the syrup, but then I would add a lot of rosewater to the icing.
I topped mine with:
- thin white icing (gluten-free icing mixture mixed with a tiny bit of water)
- chopped pistachios and
- rose petals
I had some concerns for the consistency, as it took a long time to firm up. But I needn’t have worried. It turned out beautifully. It was delicious warm and cold, with the syrup and without.