It is told that the ancient tale behind this enchanting cake began as a romantic gesture baked for a Persian prince and now serves as a symbol of undying love. Filled with classic aromatic Persian flavours, it is almost impossible to resist being enamoured with this exquisite creation. The delicate flavour of rose water and tanginess of the rose cheesecake filling is complemented by the satisfying crunch of crushed pistachios and meringue, while the layers of spiced caramel mud cake are deliciously sticky and add a subtle nuttiness of almond meal. Adorned with sweet, plump figs and striking rose petals, this cake is sure to win hearts!
For the spiced caramel mud cake
200g butter, cubed
200g white chocolate, chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tablespoon golden syrup
2 teaspoons vanilla extract
2 eggs, at room temperature
150g (1 cup) self-raising flour
150g (1 cup) almond meal
1 teaspoon cinnamon
1 teaspoon ground cardamom
For the rose cheesecake filling
500 grams cream cheese, softened
100 grams butter, softened
200 grams freshly whipped cream
200 grams icing sugar, sifted
1 teaspoon rose water
2-3 drops pink food colouring
150 grams crushed pistachios
1 cup crushed meringue and a handful of meringue kisses (these can be found in most good food stores but it’s also easy to make your own!)
2 fresh figs, sliced into segments
Food-grade dried rose petals (these can be found in most specialty food and tea stores)
Pre-heat your oven to 160°C, fan-forced. Brush a round 18cm cake pan with melted butter or spray with cooking oil. Line base and side with non-stick baking paper
Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir ingredients over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and your mixture is smooth. Set aside for 20 mins to cool.
Add the, eggs, 1 at a time and beating well after each addition. Sift flour and spices over your chocolate mixture and stir with a wooden spoon until well combined. Next, stir in almond meal until well combined.
Pour cake mixture into pan and bake in pre-heated oven for 50-60 mins or until a wooden skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Once completely cooled, carefully slice cake into 3 even layers.
To make the rose cheesecake filling, use an electric mixer to whip cream cheese, butter, icing sugar, rose water and food colouring until pale and fluffy. Fold in whipped cream until combined.
It’s time to assemble your beautiful love cake! I chose to pipe my rose cheesecake filling onto each layer of cake with a pastry bag and piping nozzle, but it’s equally as delicious simply spread straight on top using a butter knife. Be sure to give a generous sprinkling of crushed meringue and pistachios between each layer to provide a delicious hidden crunch. Once the layers are assembled, lovingly adorn your cake with more pistachios, crushed meringue, rose petals, meringue kisses and sliced fresh figs. Now stand back and prepare to fall in love!