This spelt, polenta and almond cake is perfect for any occasion, be it for a birthday, a sophisticated desert or simply to enjoy with your afternoon tea. It is rich, moist and filled with subtle Middle Eastern flavors.

Middle Eastern cuisine is without the shadow of a doubt one of my favorite one! I admire the way they can turn any simple dish to something exceptional by adding the right amount of spices and flavors. Be it sweet of savory, it’s all about balance and using the perfect spice to bring a recipe to an other level, and create an unforgettable experience. I am just back from a city break in Scotland where I had the pleasure to have a lunch in one of my favorite restaurants, BABA in Edinburgh, which is the best Mezze EVER to my opinion! And again it was an amazing feast, with the best sharing plates: butter bean hummus, smoked baba ganoush, cauliflower fritters, grilled lettuce and much more.

I am basically a huge fan of spices, be it cinnamon, curry, chili or pepper, I use them everyday in my meals to create delicious flavors in a minute. It is my secret to turn a simple salad into a fancy lunch, or steamed vegetables into a restaurant worthy plate. But there is something particular with Middle East spices, and cardamome is probably the best. It is so intense that only a pinch can make the change, and this cake has just the perfect amount in it.

I learnt just before writing this post that this kind of cake is often called “Persian Love Cake”, and I totally love it! What a beautiful and romantic name for a cake. This is probably because of its flavors, intense and subtle, that remind love and seduction, and also the rose water in it. I wanted to make my own Persian Love Cake in a healthy and delicious version, and I though it would be fun to use polenta in it! So I replaced a part of the flour by finely ground polenta. I love the texture and the flavor it gives to the cake! Also, I have added almond flour in it for the most perfect moist and fluffy texture. It is so good and the cake nearly melts in your mouth, which I think is a really pleasant property for a cake. The remainder of the bater is made of spelt flour, which is light and very low in gluten. But you definitely can sub by a gluten free mix if you prefer.

To finish, I have decorated the cake with slices of plum, because they are a seasonal fruit and pair very well with cardamom and rose flavors. There are plenty of varieties of plums that are really different, but these small black plums are just fabulous! Sweet, juicy and really flavorful. But you can definitely adapt this cake for any moment of the year, and replace the plums by apricots, pear or berries! And for a delicious finish, I have prepared a very simple but efficient creamy glaze. The cake it self doesn’t contain a lot of sugar so the glaze brings the extra sweet touch. But it is totally optional, to be honest it is not really my thing, and a simple slice of this dreamy Love cake speaks for itself.

PLUME CARDAMOM AND ROSE POLENTA CAKE

Prep time: 30 minutes
Baking time: 40 minutes
Serves: 12 servings

INGREDIENTS:

For the cake:

– 1 + 1/2 cup spelt flour (sub for gluten free mix flour for a GF version)
– 1/2 cup almond flour
– 1/2 cup finely ground polenta
– 1/4 cup coconut sugar
– 1 tsp baking powder
– 1 tsp cardamom
– 1 tbsp lemon zest
– pinch of salt
– 5 tbsp melted coconut oil
– 2 cup almond milk
– 2 tbsp lemon juice
– 2 tsp rose water
– 6 plums

For the glaze:

– 1 can of coconut cream (and not milk) chilled in fridge overnight
– 1/4 cup maple syrup
– 1 tsp vanilla

INSTRUCTIONS:

1. Preheat the oven to 350F and line an 8″ cake tin with baking paper and set aside.

2. Melt the coconut oil and combine with the almond milk, lemon juice, lemon zest and rose water in a big bowl. Stir well to combine.

3. In a medium bowl, combine the spelt flour, almond flour, polenta, coconut sugar, baking powder, cardamom and salt. Mix well to combine.

4. Gradually incorporate the dry mixture into the wet one using a spatula. Stir well until you reach a homogenous batter free of lumps.

5. Pour the batter into your prepared cake tin.

6. Remove the stones from the plums, and cut into wedges.

7. Evenly distribute the plum wedges on the top of the batter pressing them slightly.

8. Bake for around 40 minutes or until cake is lightly brown and a skewer inserted comes out clean. Allow the cake to cool for 10 minutes before removing from its tin and before making the glaze.

9. To make the glaze, open the chilled coconut cream can and scoop the thick layer that has formed on top, and pour into a bowl. Add the maple syrup and vanilla, and beat until fluffy and smooth (you can use a standing mixer for better result).

10. Pour the glaze over the cooled cake and spread using a spatula. Sprinkle crushed pistachios and rose petals. Enjoy!

GATEAU ORIENTAL PRUNES, CARDAMOME ET ROSE

Temps de préparation: 30 minutes
Temps de cuisson: 40 minutes
Quantité: environ 12 parts

INGREDIENTS:

Pour le gâteau:

– 1 + 1/2 cup de farine d’épeautre (peut être remplacé par un mix de farine sans gluten)
– 1/2 cup de farine d’amande
– 1/2 cup de semoule de mais fine
– 1/4 cup de sucre de coco
– 1 c.à.c de levure chimique
– 1 c.à.c de cardamome en poudre
– 1 c.à.s de zest de citron
– une pincée de sel
– 5 c.à.s d’huile de coco fondue
– 2 cup de lait d’amande
– 2 c.à.s de jus de citron
– 2 c.à.c d’eau de rose
– 6 prunes

Pour le glaçage:

– 1 boite de conserve de crème de coco (et non pas de lait), laissée au réfrigérateur au moins 10h
– 1/4 cup de sirop d’érable
– 1 c.à.c d’extrait de vanille

INSTRUCTIONS:

1. Préchauffer le four à 180C et chemiser un moule à gateaux de 20cm de diamètre.

2. Faire fondre l’huile de coco. Dans un grand bol, la mélanger avec le lait d’amande, le jus de citron, le zest de citron et l’eau de rose.

3. Dans un bol de taille moyenne, mélanger la farine d’épeautre, la farine d’amande, la semoule de mail, le sucre de coco, la levure, la cardamome et le sel.

4. Incorporer en plusieurs fois le mélanger sec de farine dans le mélange humide à l’aide d’une spatule. Bien remuer jusqu’à obtenir une pate lisse, homogène et sans grumeaux.

5. Verser la pate dans le moule chemisé, et taper légèrement les bords pour bien la répartir.

6. Dénoyauter les prunes et les découper en quartiers.

7. Disposer les quartiers de prunes au dessus de la pate, en formant de jolis motifs. Appuyer légèrement les quartiers dans la pate.

8. Cuire au four pendant 40 minutes environ, jusqu’à ce que le dessus du gateau brunisse légèrement, ou que la pointe d’un couteau inséré au centre ressorte propre. Laisser le gateau refroidir au moins 10 minutes avant de le démouler et d’y ajouter le glaçage.

9. Pour réaliser le glaçage, ouvrir la boite de crème de coco réfrigérée et récupérer à l’aide d’une cuillère la couche épaisse qui s’est formée au sommet (récupérer le moins d’eau possible). Placer la crème de coco dans un bol, ajouter le sirop d’érable et la vanille, et battre jusqu’à ce que le mélange devienne aérien et doux. Pour cette étape, un robot batteur permet d’avoir de meilleurs résultats.

10. Verser le glaçage sur le gateau et l’étaler à l’aide d’une spatule. Saupoudrer de quelques éclats de pistaches et de pétales de rose séchées avant de déguster!