Muffin Top

persian love cake, originally uploaded by c(h)ristine.

This is my favorite cake to make. I highly doubt this an “authentic” Persian cake, but it does contain flavors reminiscent of Persian dishes: saffron, rosewater, pistachios all combine into a distinct and delicious chiffon cake. Taking a bite of this cake is like a piece of rosy cloud.

I’ve made Persian Love Cake before–blogging about this cake on my personal blog before the incarnation of Muffin Top. I found the recipe originally on epicurious, and have since become a fan of this cake, as have multiple guests who’ve eaten this cake.

The cake is light and flavored with cardamom (and if you use cardamom pods, they are little explosions of flavor in your mouth). The whipped cream frosting has the golden hint of saffron and smells and tastes like roses. Like love!

Technical insights: I am liberal with the rosewater in the whipped cream frosting. Also liberal with the saffron. Super liberal with the cardamom! I tried candying rose petals, and was overwhelmed–I bought candied rose petals instead (I’m fortunate to live close to The Pasta Shop in Berkeley which sells candied rose petals by the pound).

Recipe follows after the jump…

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stuffed cabbage, originally uploaded by c(h)ristine.

Stuffed cabbage leaves are another food from my husband’s family (the Polish side of his family); it’s a staple dish in our house and one of the first dishes my mother in law taught me how to make. This is always a favorite for anyone who comes over for a meal–often people wonder, “What is it STUFFED with?” and are pleasantly surprised to discover rice and beef in the middle of the tomato sauce and cabbage. The cabbage leaves are savory with just a hint of sweetness that complements the beef and tomato sauce–no wonder this has been a family favorite for generations.

The little cabbage rolls are pretty whimsical on a plate, little pockets of tasty goodness. The most difficult part of this recipe is boiling the cabbage leaves–and it’s real fun rolling them up with the filling. If you mess up a bit, it’s okay, you’ll get the hang of it. And besides, it is going into a baking dish where worse comes to worse, it can be a “casserole”

This dish is, by the way, even yummier the next day reheated.

Recipe follows after the jump….

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