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  • Almond Cake with Cardamom

    Almond Cake with Cardamom

    This Almond cake is very light as opposed to many other varieties of Almond cakes. The cardamom adds that distinctive Persian flavour.
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    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Dessert
    Cuisine Persian
    Servings 0
    Calories 2559 kcal

    Ingredients
      

    • 185 g butter
    • 3/4 cups brown sugar
    • 2 eggs
    • 2 cups self-raising flour
    • 2 tsp ground cardamom
    • 1/2 cup golden syrup
    • 1/4 cup ground almonds
    • 1/2 cup milk

    Instructions
     

    • Grease and line a 22cm x 34cm cake pan and preheat the oven to 180c or 160c fan forced.
    • Using an electric mixer, beat the butter and sugar to a cream.
    • Add eggs and continue beating.
    • Gently stir through the remaining ingredients until all ingredients are well combined.
    • Pour the mixture into the prepared pan.
    • Bake for about 50 – 60 minutes.
    • Allow to cool in pan to 10 minutes before turning out.
    • Dust with sifted icing sugar before serving.

    Notes

    When measuring the golden syrup, use a spoon and measuring cup that has been rinsed with boiling hot water. This will stop the syrup from sticking quite as much.

    Nutrition

    Calories: 2559kcalCarbohydrates: 502gProtein: 58gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 362mgSodium: 417mgPotassium: 1068mgFiber: 10gSugar: 312gVitamin A: 983IUVitamin C: 1mgCalcium: 661mgIron: 7mg
    Keyword almonds
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  • Saffron Butter Cookies

    Saffron Butter Cookies

    These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home Economics at High School, with the addition of powdered saffron and crushed pistachio nuts giving it a Persian twist.

    The trick with this recipe is to make sure that the butter and sugar is well creamed and light an fluffy. An orbital mixer makes this easy to achieve.

    The more crushed pistachio nuts on the top the better. These light Saffron Butter cookies are great with Persian Tea.

    Saffron Butter Cookies

    Saffron Butter Cookies

    These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home economics at High School, with the addition of powdered saffron and crushed pistachio nuts. A delicious light butter cookie. Great to have with some Persian Tea.
    5 from 1 vote
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    Prep Time 30 minutes
    Cook Time 20 minutes
    Course Dessert
    Cuisine American, Persian
    Servings 24 cookies
    Calories 77 kcal

    Ingredients
      

    • 125 g butter
    • 3/4 cup caster sugar
    • 1 tsp vanilla essence
    • 1 tsp saffron powder
    • 1 egg
    • 2 cups plain flour
    • 1 tsp baking powder
    • chopped raw pistachio nuts

    Instructions
     

    • Preheat oven to 160 deg (fan forced).
    • Cream butter and sugar together.
    • Add saffron powder, egg and vanilla and beat well.
    • Sift the flour and baking powder together and stir into the mixture until well combined.
    • Roll teaspoons of mixture into the a ball and place on a greased baking tray, leaving room to spread. Flatten with your fingers.
    • Sprinkle each biscuit with chopped pistachio nuts.
    • Bake for about 12 – 15 minutes in a moderate oven.
    • leave to cook on the trays for about 5 minutes then carefully lift onto wire cooling racks to cool.

    Nutrition

    Calories: 77kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 26mgPotassium: 37mgFiber: 1gSugar: 7gVitamin A: 22IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword pistachio, safron
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  • Chocolate Banana Ice Cream

    Chocolate Banana Ice Cream

    I have been discovering different ways to use salap and creating various flavors of ice cream. Chocolate Banana Ice Cream is great way of including fruit in a yummy desert.

    Evaporated milk is a basic in many older recipes in Australia and combined with salap adds a different flavor and texture to the traditional ice cream. The salap adds that marshmallow effect that adds that Persian twist.

    Chocolate Banana Ice Cream

    An easy, delightful use of bananas. Chocolate Banana Ice cream is a firm favorite.
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 1 hour
    Freezing Time 2 hours
    Total Time 4 hours 20 minutes
    Course Dessert
    Cuisine Persian
    Servings 8
    Calories 207 kcal

    Ingredients
      

    • 2 bananas
    • 1/3 cup hot chocolate powder
    • 1 can evaporated milk
    • 300 ml cream
    • 1/3 cup sugar
    • 1/2 tsp salap

    Instructions
     

    • Blend all ingredients in a blender till well combined
    • Refrigerate for about 2 hours until very cold
    • Churn in an ice-cream maker for about 20 minutes until the mixture resembles soft serve
    • Freeze for about 2 hours to harden before use

    Notes

    Salap makes this ice cream marshmallow like in texture resembling true Persian Bastani ice-cream

    Nutrition

    Calories: 207kcalCarbohydrates: 20gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 53mgPotassium: 142mgFiber: 1gSugar: 16gVitamin A: 574IUVitamin C: 3mgCalcium: 32mgIron: 1mg
    Keyword ice cream
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