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Ispahan Loaf Cake

Ispahan Loaf Cake #FrenchFridayswithDorie

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What the heck is Ispahan? And why does this loaf require rose syrup and rose extract? The answer is simple, as Dorie explains, in the preface to the recipe in Around My French Table. Ispahan was the former capital of Persia, now Iran, and also the name of a fragrant rose. Pierre Hermé, world renown French pastry chef and chocolatier, made this flavor famous via his Ispahan macarons made with “rose, lychee, and raspberry; he likened it as their Chanel suit — the one they sell the most.” Hmmmm….what will the persnickety husband think of an Ispahan Loaf Cake? I’m certain he’s never eaten any rose flavored dessert before, so I will hide the huge bottle of Monin rose syrup from view so I can get an unbiased opinion when he takes his first bite.

I waited on pins and needles as he ate a slice…certain he’d have some comment about the odd “perfumy” taste. There was silence. No comment.  I was patient till his verdict was voiced seconds later.”It’s a good cake, real good” (no, he hasn’t taken my hints to provide more descriptive reviews). And when I told him it was called Ispahan…he suggested changing the name to Itsagood. Yup, this is the sense of humor that plagues me day in and day out. Even though the rose flavorings make this an “Ispahan” cake…I know this same recipe would be spectacular with just plain vanilla extract.  Or stop by my kitchen and I will happily send you home with some rose syrup…I now own a lifetime supply.

This cake was super moist and dense with pops of slightly tart red jewels throughout. Almond flour and butter were creamed to make the base for this cake…then egg yolks were blended in with a bit of milk and the flavorings. In a separate bowl, the egg whites were whipped with a bit of sugar…this provided the leavening for the cake…and were folded in gently to the butter mixture alternating with a generous half cup of flour. Three rows of raspberries were lined up after the first layer of batter was spread in a loaf pan, followed by more batter, more raspberries and finally topped with the rest of the batter. Mine took well over the hour baking time….as my loaf pans are quite heavy. Poke a skewer in the middle of the cake to check for doneness. The publishers have asked us not to share this recipe, but I’m certain it’s been shared on the Internet, so do a quick search for Dorie’s Ispahan Loaf Cake to find detailed instructions. It would be a beautiful cake on your Easter table…especially with some fresh raspberries and whipped cream to garnish each slice.

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70 comments on “Ispahan Loaf Cake #FrenchFridayswithDorie”

  1. Liz, your cake looks fabulous! I bet it was irresistible with all these wonderful flavours.
    I know Pierre Hermé’s macarons very well… he is the god of macarons, if you ever go to Paris, you must taste them.

  2. I must admit I have always been suspicious of rose flavours in my food as I don’t like floral herbal teas but if your husband approved it, then it must be fine.

  3. So pretty and delicious sounding and I’m so glad “the boss” liked it! 🙂 He sounds like he has the same type of humor as my husband!

  4. Whatever your husband wants to call this, as long as he liked it, that’s great. Your cake is beautiful,
    so perfectly set. This was a pretty good recipe, even my hubby enjoyed it. Surprise! Surprise!!!
    Have a great weekend.

  5. Ah great looking ispahan loaf cake… the name is so peculiar…your husband had a great sense of humor.. itsagood cake!

  6. I love the google+profile picture. I like the idea of your husband to call this ‘Itsagood’. I like rose water and I know I will love this loaf. Looks beautiful.

  7. i mean not the profile but cover picture.

  8. Woo hoo! A hit with the hubby! Your cake looks gorgeous so I am glad that hubby liked it.

  9. It looks very moist and delicious, Isphahan is called Asphahan in Arabic :).

  10. Rose, lychee, and raspberry. I love raspberries so I’d risk the lychee allergy and eat it anyways. 😛

  11. Ispahan…live and learn…I have learned so much from reading your recipes, Liz. The cake looks gorgeous….kinda reminding me of friand.

  12. Gotta tell you Liz, this type of loaf is exactly what would be perfect with my cup of teas each afternoon. Just delicious. I have to get my hands on the book. Only recently did I start trying Dorie Greenspan’s recipes. I can’t believe I waited this long. I love her sable cookie recipe I used it as a base to a twist of mine.

  13. Yay for Bill and you too!

  14. this look just beautiful dear Lizzy, I dont visit so much blogeers friend because I was off a lot my Mom was sick, now is better thanks God!!

  15. This looks absolutely beautiful! I’m looking forward to trying it. Thank you for sharing at Foodie Friends Friday.

  16. I love sweets with rose water or rose syrup. This cake does look quite moist and very, very delicious!

  17. Lizzy,
    If I lived closer to you, I’d stop by for some of your rose syrup. I’ve never heard of this cake either. I’m sure your cake tasted delicious. When your husband ate it, that just proved it.
    Annamaria

  18. Wow, this cake seemed to do very well among the male segment this week – it is the dessert that I expected to do the least well too. I guess dude’s like roses too?
    Beautiful cake!

  19. Looks so perfect! The comment was hilarious! Haha! Itsagood!

  20. Your cake turned out so moist and yummy looking. Thank you so much for sharing with Saturday Spotlight last week. I hope you come by today to share more of your awesome creations! Happy Easter 🙂

    http://angelshomestead.com/

    April

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