Thursday, March 21, 2013

French Fridays with Dorie: Ispahan Loaf Cake


IT'S A KEEPER!
Such a wonderful cake made from almond flour, raspberries, and fragrant rose syrup.  I've been doing needed yard work all week:  planting my summer garden (which the dog unplanted twice), mowing the lawn, trimming Winter's frost kill on trees and shrubs, raking, and getting everything ready for Spring, which here in sunny AZ is like Summer in many areas.  We've had a few mid-nineties days, but mostly eighties.  I have a "farmer tan" and I feel healthy.  I mailed away all our business taxes on Monday and I'm taking a break to get things ready for a family Easter holiday, for Hubby's and Son # 2's birthdays in a few days, and for a new granddaughter due on Sunday, or any moment  (Honey will have a new baby sister...and Honey gets to stay with me for a week).  So many special days to look forward to over the next week.  After several days of "man-work," I'm tired and anticipated some relaxing baking fun with today's Ispahan Loaf Cake.

One of the very best things about this time of year is the smell.  Everywhere.  All our citrus trees are in bloom and our yard is perfumed with orange blossoms.  Ahhhhhhhhh.  I love the outdoors.  We'll be ready for an Easter egg hunt  and our usual brunch with all the trimmings and desserts we want to try.  Of course, the Easter Bunny keeps coming to our house even though our kids are grown.  Grandkids keep the fun in so many special days.

Today's loaf fits in with our season.  When I shop at the market I find that the berries are perfect.  Beautiful raspberries are inexpensive, abundant, and beg to add elegance to my baking.  I expected a much better than average dessert.  I was not disappointed!

This cake was simple to put together, although the rose syrup is an unusual ingredient.  I read on P's and Q's that the cake needs a little something with a glaze being a good fix.  My only problem with this recipe was the baking temperature/time.  The oven is pre-heated to 350^, then reduced to 300^ as the cake is put into the oven for baking.  At 60 minutes my cake insides were very gooey and the cake seemed to need a much longer time.  I had to run a few errands so I turned the heat back up to 350^.  I should have had time to be more patient, but could not wait.  My cake took an additional 15 minutes with the increased heat...probably would have been 15 more at the reduced temperature.

No worries, this cake is incredibly delicious!  I used Trader Joe's almond meal (with the skins) so my finished loaf may look a little extra brown rather than pink, but it is a great choice.  I added a little fresh orange zest to my glaze along with the juice of that orange because I love my oranges which will be gone in another month.  It was lovely with the rose.

For fun I picked a pretty rose from my garden to garnish my plate...we have so many beautiful roses right now which are at their best before the Summer heat torches them.  And for more fun I tried to make rose petals from gum drops for my loaf top...a task my talented daughters would have done much better.  But it is all for  fun.

If I were a royal queen (I am queen of my kitchen) I would order this cake often with my afternoon tea.  At our house, King Hubby will find this loaf as a surprise for his breakfast.  (It is fun to have Son #2 back at home.  He seems to sense when every baked good is pulled from the oven, appears for a taste, and loves everything.  He especially loves this extraordinary cake and he is impressed that it could be baked with almost all almond flour.)  I'm with Cher...I want to try blackberries, and......

Thanks to some of you who suggested a glaze.  It made a delicious difference.

Happy Spring!

17 comments:

  1. Just beautiful, Kris! I'm envious of your roses - I've left so many pretty ones behind...

    It's funny about your son. For 12 years (until I married John), I lived 2 doors down from my brother while he was a single parent raising his son & daughter. And, I swear, almost every time I pulled a sheet of cookies from the oven, he would magically appear! I don't get to see him as often now, but I still like to spoil him.

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  2. Awwww = congratulations on the pending "Honey junior"!
    Fun idea to add some topping to the cake. And I think kids will always come back around for "mom's cooking"...

    P.S. Jealous of your season - we had another foot of snow dump on us Tuesday. First day of Spring, huh? :-)

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  3. Beautifully done! And congrats on the upcoming new granddaughter...how exciting!

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  4. Great recipe and beautifully executed. Congratulations on the news!

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  5. Kris, what lovely news - congratulations on the upcoming new granddaughter from all of us! And, of course, your cake looks wonderful and that rose is so very pretty, how nice to have such a wonderful garden filled with fruits and vegetables and lovely flowers.
    Have a great weekend!

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  6. My almond flour was the same as yours, in fact, I haven't seen the kind without skins around here. And I probably should have just turned up the oven too. I still have a ton of syrup to use up, so maybe I'll give this another go.

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  7. Love the glaze on top! So glad this one turned out for you & your family. :)

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  8. Wow, you´ve been busy, will be busy and grow beautiful roses Kris! I loved this cake too, and is perfect for spring. Enjoy your family!

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  9. Those gum drop rose petals are adorable! Congrats on Honey's soon-sibling! Hope everything goes smoothly, and that you enjoy your week with Honey.

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  10. What a pretty presentation, Kris! I am so glad that you enjoyed this - I forgot about the Ps and Qs and didn't read them, but maybe if I make a glaze or coulis we might like the cake better...It sounds like you have been busy and productive around the house. Don't you just love this time of year?! Congratulations on your soon to be new granddaughter! Oh, and I love your gum drop petals. :)

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  11. I loved reading your Post, Kris, with all the news of your family's activities during this wonderful Spring/Easter season. I would be outside every minute now that it's sunny, warm and wonderful if I could --- too busy with mundane chores right now but I still make time for a hour or two of hiking. Your doggie needs a good talking to.........making more work for "Mom" is not good on many different levels! I wondered why your cake was more brown. I actually liked the color of your loaf. Your homegrown rose was lovely and, of course I recognized your rose petals. Have a wonderful holiday and birthday celebration and, hopefully by your next Post you will have a new granddaughter. Lucky you.

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  12. Love your presentation! Very creative!
    You are so busy, I'm impressed you found the time to bake!
    But then when you see your kids (big and small) circling the kitchen and eating what you've made, it so satisfying! Enjoy your time with Honey!

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  13. Sounds like you had a lovely week! And you made a very beautiful cake. Nice work!

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  14. What beautiful styling! It makes your cake look delicious! Congratulations to you and your family on your new addition and all the other upcoming celebrations!

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  15. Beautiful! I'm jealous of your citrus trees. Orange, lemon, and lime are not only some of my favorite flavors, but scents too!

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  16. Krissy, I'm so happy you are enjoying preparing for your family's big days and milestones with a tasty slice of cake on the side. LOVE the rose petal gumdrops!

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  17. I'm so ready for the warm weather!!! I'm so happy your Isaphan cake turned out so well- I didn't have any luck with this one as I under baked it and it fell apart when I turned it out of the pan ;-( Enjoy those beautiful grandchildren and family celebrations-Happy Easter ;-)

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