Brushed with honey syrup, these Persian Love Mini Cakes reach perfection when encrusted with crushed pistachios.
Persian Love Mini Cakes
Makes 6
Ingredients
- ⅓ cup granulated sugar
- ⅓ cup plain Greek yogurt
- ¼ cup olive oil
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¼ teaspoon rose water
- ½ cup all-purpose flour
- ¼ cup finely ground blanched almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- Honey Syrup (recipe follows)
- 1½ cups pistachios, finely chopped
- Pale pink candy melts, melted
Instructions
- Preheat oven to 350°. Lightly grease a 6-well rose mini cake pan with baking spray with flour, using a pastry brush to ensure even coverage.
- In a large bowl, whisk together sugar, yogurt, olive oil, egg, egg yolk, and rose water.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Gradually whisk flour mixture into sugar mixture, stirring until just combined and no flour streaks remain. Divide batter evenly among prepared wells, approximately ¼ cup each.
- Bake until cakes are just golden brown around the edges and a wooden pick inserted into centers comes out clean, 20 to 25 minutes. Let cakes cool in pans for 5 minutes, and turn out onto a wire rack. Brush cakes with Honey Syrup and let cool completely.
- Place chopped pistachios in a shallow dish. Dip the bottom of one cake into melted candy, and sprinkle with nuts. Place on a serving plate and let stand until candy has set, about 20 minutes. Store in an airtight container for up to 3 days.
Honey Syrup
Makes approximately ½ cup
Ingredients
- ¼ cup honey
- ¼ cup water
- 2 tablespoons granulated sugar
- ½ teaspoon lemon juice
Instructions
- In a small saucepan, bring honey, water, sugar, and lemon juice to a boil over medium heat, stirring occasionally. Remove from heat and let cool completely.
