Syrup cake, traditional Qazvin sweets

How to make syrup cake

Ingredients for syrup cake:

1 teaspoon saffron
Cardamom 1/4 teaspoon
Rose Water 1/4 glass
1 cup sugar
1 glass of water
Baking powder 2 tsp
Cardamom 1/4 teaspoon
1 cup sweet yogurt
1 cup oil
4 eggs
1 cup sugar
2 cups white flour
Coconut powder and pistachio powder to decorate as needed

How to make syrup cake

Preheat the oven to 180 degrees Celsius for 15 minutes.

Beat the oil and sugar well until completely mixed and creamy (sugar must be dissolved in the oil). Then add the eggs and beat with a good mixer. Stir for 30 seconds after adding each number.

Add cardamom and then yogurt to the mixture and stir well. Sift the flour twice with the baking powder to remove the flour balls, but do not stir them too much. Put greaseproof paper in the mold and grease it. Pour the ingredients into the mold; Put in the oven for 20 minutes.

Use a toothpick to test the cake, and if the cake ingredients do not stick to the toothpick, the cake is ready. Cut the cake and place it in a corner to cool.

How to prepare the syrup: To prepare the cake syrup, boil water, sugar and saffron in boiling milk for 10 minutes, then add cardamom and finally rose. After two or three boils, remove the syrup from the heat and place in a corner to cool.

After the syrup and cake have cooled, pour the syrup over the cake and allow the cake to soak well. Refrigerate the cake for at least 4 hours.

Tips: It is better to halve the amount of sugar so that you do not feel too sweet. The base of this cake is a little firm and when it enters the mold, you have to spread it with a spoon. But there is no need to smooth over the icing. Do not open the oven for more than 20 minutes so that the puff cake does not fall asleep. Sometimes, depending on the type of oven, baking may take up to 50 minutes. You can turn on the grill for about 3 minutes to make the top of the cake golden.

Translated from:Reza traditional Pastry