French Friday’s with Dorie this week was Ispahan Loaf Cake, which is Persian, very time consuming (what with the egg separating, whites beating, raspberry placementing, etc,…) but quite delightful when it was all done. Perhaps it wasn’t the best project for a Thursday night, but we were having tasty, slightly-warm slices of cake by 8pm, so that’s not too bad.
I really didn’t change too much here: I added a pinch of salt and used almond extract for the rosewater extract. However, I was able to find rose syrup at a Middle Eastern market not too far from my house (the one next to Ya Hala), so that worked out. I found that mine took about 1 hour and ten minutes to produce a clean test knife.
An addition: I did take my extra raspberries, some chambord, a little sugar and made a quick raspberry sauce to accompany the cake. As usual, the recipe is in Dorie Greenspan’s cookbook, Around My French Table.
Here’s a link to everyone’s French Friday posts this week and my photos below.
Beautiful! Your berry placement is nice and even (I can’t draw a straight line to save my life…) and the sauce sounds like just what the cake needed to finish it off.
I added a pinch of salt as well – the baker in me was having a hard time with the concept of a salt-less cake. It just didn’t seem right.
Beautiful photos! Glad you were able to find the syrup locally! We did ice cream with this and my kiddos loved it! The sauce you made looks delish though!
So gorgeous…love that you served your slices with raspberry sauce. YUM!
Such gorgeous photos! 🙂
I like the idea of the almond extract and the raspberry sauce. Wow, your milk and syrup mixture is A LOT pinker than mine. Funny how different brands vary. Your cake looks great!
So glad someone else found the rose syrup inexpensively too. I not only discovered a Middle Eastern shop but it had a wonderful restaurant attached to it. Glad you enjoyed the cake.
Love the colour in all your photos! And your cake looks great!
I didn’t find any rose syrup, I had no idea the mixture came out so pink, your photos helped me make sense of it!
Mmm, I imagine this was great with the raspberry sauce. I’ll have to remember that for next time. Your cake looks fantastic!
Your cake looks just perfect. The rose syrup I bought (in an Indian market, but made in the Middle East) must have had lots of food coloring in it, because everyone’s cake is cake-colored, while mine was VERY pink. LOL. Unfortunately, I didn’t enjoy it. Oh, well.
Your cake looks amazing, Michelle! Those edges must have been fantastic. I’m all about the crusty edges in pound cakes and brownies.