Friday, March 22, 2013
French Fridays w/Dorie - Ispahan Loaf Cake
I feel like I start every blog post lately whining about how I haven't been blogging much. But here I am again, this time participating in French Fridays with Dorie where it has been forever since I've completed a recipe.
The Ispahan Loaf Cake is something I have been wanting to make since the book came out. My desire to make this was on the name only. It sounds so exotic. When I read the recipe and saw that it called for not one, but two, difficult to find and expensive ingredients, I had second thoughts but was determined to make the cake.
Rose syrup and rose extract are both used here. I looked at several stores here locally, including a couple of middle eastern grocers (hard to believe that Lexington, Kentucky has two middle eastern grocery stores but it's true) and couldn't find the rose syrup. I ended up buying a rose raspberry syrup at Williams-Sonoma that worked fine and just left the rose extract out.
This cake is full of texture from the almond meal. Raspberries dot the interior providing a lovely splash of color and more texture. It was very good and not overly sweet. A hint of floral flavor is in the background and I'm sure this flavor was more prominent for those that used the real deal rose syrup and the extract.
I'm glad I joined along this week as I have missed this group. Please visit French Fridays with Dorie to see what the rest of the group did this week!