I really love citrus in the winter when it’s at its peak. Fortunately, my dear friend Elena and her mother try to keep me in citrus in the winter. I already have been gifted a big bag of limes and more recently some Meyer lemons, which her mom ships to us in Philly from her trees in Arizona. This cake is one of Marc’s favorite winter desserts and since it has a strong lemon flavor, it makes me happy too. It doesn’t seem sweet between the lemon and the molasses and the hint of spice from the ginger adds some intrigue. I made it a day ahead, so it would be ready for us after a long day out in the cold. It goes great with a dollop of crème fraîche or whipped cream and a cup of tea. We had both while we watched the Rose Bowl and enjoyed a cozy fire. ½ cup butter (room temperature helps it along, but it will be fine if you start straight from the refrigerator) ⅔ cup hot water 1 cup dark molasses ¼ cup dark brown sugar 1 large egg 2 ½ cups flour 2 tablespoons cake enhancer 1 teaspoon baking … Continue reading
Tag Archives: Cake
At the end of the Middle Eastern Feast Dinner Party, after you’ve enjoyed a spicy Ginger Rogers cocktail and a meal full of rich and bright flavors, you’ll need a dessert that can hold its own. This Persian Love Cake does the trick. I certainly didn’t invent this one, but I definitely claim to have made a few improvements to the original. Here, the chemistry remains largely unaltered, but the flavor has more depth and the rose is more pronounced. Also, I simplify the decorations. A scattering of pomegranate seeds is sufficient. When I have time, I sometimes candy some of the geranium leaves you’ll notice throughout my recipes or ask my florist to order organic roses that I can scatter over the cake, but let’s be honest, that isn’t all that realistic, and the Persian Love Cake is dramatic and gorgeous all on its own. … Continue reading
