Syrup cake is a nectar-filled cake that is very soft and delicate and has many fans. Syrup cake is usually prepared and served in the same way in all cities of Iran, but it is good to know that the originality of syrup cake goes back to Qazvin and Shiraz. Syrup cake, also known as rose cake or baklava cake, is usually used more in mourning ceremonies than in joy ceremonies, for which the reason for this has not yet been determined. It is served. Today we want to teach you this delicious cake in cook plans.
Ingredients for the cake:
- White flour: 2 cups
- Eggs: 3 pieces
- Brewed saffron: 1 cup
- Sugar: Half a glass
- Liquid oil: half a glass
- Water: 1 glass
- Slice pistachios and almonds or pistachio powder: to decorate
- Vanilla: 1 tsp
- Baking powder: 1 tablespoon
Ingredients for the syrup:
- Sugar: 1 glass
- Water: 1 glass
- Cardamom and rose sweat: a glass
- Brewed saffron: half a cup
First, put the oven at 150-200 ° C for 15 minutes until the oven is completely hot and you prepare the cake ingredients at this time.
To prepare the cake, first separate the amount of eggs you have in 2 separate containers, the yolk and the egg white, and first start with the egg white. Beat the egg whites with the help of an electric mixer on high speed for about 3 minutes until foamy and add the vanilla with half a glass of sugar to the egg whites. Put the egg whites that have formed until the end to combine all the ingredients in the refrigerator.
Beat the egg yolks with the rest of the sugar over high speed. So, as mentioned, beat the yolks and sugar well at high speed.
After 5 minutes of stirring the yolk and sugar mixture, slowly add the liquids that include saffron, water and oil to the yolk mixture and mix well.
Yolk ingredients that are well prepared First, take the egg whites that you have formed and put in the refrigerator out of the refrigerator and add the egg whites to the yolk mixture with the help of lychee and stir in a circular motion and add the flour and baking powder 3 times. Sift and add to the cake mix.
You can also use a frying pan or Dis Pyrex for the cake mold. Grease the bottom of the pan a little and sprinkle with flour and pour the syrup cake liquid into the mold.
At this stage, place the syrup cake tin in the preheated oven and let it bake for 30 minutes with the same amount of heat. After a while, take the prepared syrup cake out of the oven and let it cool down for 5-10 minutes, and then easily take the cake out of the mold and place it on a wire rack to cool completely.
To make the syrup, place the sugar cake with the water in a small saucepan or boiling milk over medium heat and stir to melt the sugar. When it starts to pearl around the dish, you will notice that the syrup is being prepared, and add cardamom and rose juice along with saffron to the syrup and remove from the heat. Stir a little to cool the syrup sooner.
At this stage, pour the cooled syrup on the prepared and cooled cake evenly. Your syrup is ready. You can cut the syrup cake into lozenges or small squares and serve it in the desired dish and use it with pistachio powder or pistachio and almond slices.