Friday, March 22, 2013

ispahan loaf cake: French Fridays with Dorie

I made two cakes recently.  One was the Ispahan Loaf Cake - an interesting blend of ingredients - I just had to try it.  And it was okay.  I think I might like it better with something other than raspberries.  The cake crumb was good, and I think it does need another flavor to set off the faint rose flavor.  I'm just not liking the raspberry tartness and seeds in the mix.

The cake was easy to work with - no trouble getting it out of the pan.

The raspberries held up well during the baking.  

The "other" cake...Martha Stewart's Coconut Cake from her baking's yum!
I think that next time I make the Ispahan Loaf Cake I will just make a bunch of raspberry coulis and drizzle it in 3 rows where the berries are supposed to go.

To see what other doristas did this week with this recipe, you can visit French Fridays with Dorie.


  1. I know what you mean about the raspberries, I was thinking I'd be quite happy to eat the cake on it's own, no fruit added. I also made that coconut cake a while ago! It looks amazing! Both your cakes do!!!

  2. I made mine with frozen strawberries. It seemed to work well, though the rose flavor in the cake was a bit too overpowering for me. I brought it to work where they will indiscriminately eat ANYTHING.

  3. I love how you sliced the cake right through the middle of the raspberry. It looks so pretty!

  4. This cake definitely had a lot of potential for changing up the flavors - almond cakes are such a great base.

    Both your cakes look pretty :-)

  5. This cake had such a lovely flavor I think we could have skipped the berries. The almond
    flour has such a nice taste of its own. Your cake looks so delicious.