This Christmas one of my lovely friends bought me the most marvellous cookbook, Persiana by Sabrina Ghayour. It’s one of those books that leaves you with the desire to invite people round for dinner immediately, so that you can try out as many dishes as possible. Every recipe seemed to catch my eye, but one stood out more than most, principally due to the presence of pistachios, almonds and, an ingredient I don’t get to use often enough, rosewater.
It seems I may have a thing for gluten free carrot cake (I can heartily recommend the Venetian Carrot Cake), or possibly almond based cakes in general (Blueberry Polenta Cake with Lavender Syrup and Pomegranate Jewel Cake).
Maybe it’s that hint of almond taste and texture or perhaps it’s the fact that the lack of flour makes it possible to happily eat more than your fair share! (continue reading…)