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Ispahan Cake

Three slices of raspberry almond cake on a marble board

5 from 14 reviews

Add this impressive Ispahan cake to your recipe collection. Flavored with rose and raspberries, this moist and delicately scented cake may seem sophisticated, but it is incredibly easy to make.


  • 4.2 oz. (120 g) fresh raspberries

For the cake batter: 

  • 5.6 oz (160 g) butter, softened
  • 2/3 cup + 3 1/2 tablespoons (110 g) icing (powdered) sugar
  • 1 1/2 cups + 4 1/2 tablespoons (170 g) almond flour
  • 3 large egg yolks
  • 1 whole large egg
  • 1/2 cup + 2 1/2 tablespoons (80 g) all-purpose flour
  • 3 large egg whites
  • 2 1/2 tablespoons (35 g) granulated sugar
  • 5 teaspoons (25 g) whole milk
  • 1 tablespoon rosewater

For the white chocolate and dried raspberry glaze:

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  1. Preheat oven to 355 degrees F/180 degrees C. Sift almond flour and icing (powdered) sugar into a medium bowl and set aside. Sift all-purpose flour into a separate bowl.
  2. To make the cake batter, beat softened butter and almond flour/sugar mixture for 3 minutes, using an electric mixer. Add a whole egg with egg yolks and whisk for 2 minutes. Then add milk mixed with rosewater and beat 1 minute again. In a separate bowl, beat egg whites (not too firm), gradually adding granulated sugar. Delicately add egg whites to the cake batter, incorporating flour at the same time. Mix with a rubber spatula, starting from the center, from bottom to top. Don't overfold! It is better to under fold than overfold.
  3. Butter a nonstick loaf pan and dust with flour. Transfer the cake batter to a piping bag and garnish the cake pan with 1/3 of the almond-rose batter and smooth out. Arrange fresh raspberries away from the edges. Then cover raspberries with another 1/3 of batter. Add berries again at a distance from the edges. Pour 1/3 of the remaining batter over fresh raspberries.
  4. Lower the oven temperature to 300 degrees F/150 degrees C and bake for 1 hour 30 minutes or until a knife can be inserted and removed cleanly without streaks of batter. Unmold the cake immediately after baking and allow it to cool to room temperature.
  5. To make the white chocolate and dried raspberry glaze, melt white chocolate in a microwave in 3 (30-second) intervals, stirring between each melt. Add grapeseed oil, chopped freeze-dried raspberries, and gently mix. Let the glaze cool down to 86 degrees F/30 degrees C maximum, otherwise, it will be too runny to stick to the surface of the cake. 
  6. To decorate the cake, transfer the dessert on a wire rack placed on top of a tray. Pour the glaze over the cake. Then, carefully transfer the dessert to a cake plate.


  1. Make sure that all ingredients are at room temperature. Take the butter out of the fridge two hours before you start baking.
  2. Avoid egg yolk or/and eggshells in the egg whites while breaking eggs. Slightly beat egg whites (not too firm).
  3. Add a few drops of red food color to the batter to get a slightly rose color of the cake if you desire; although, this touch of food coloring is optional.
  4. Use only fresh raspberries since the frozen ones are too watery to make the cake.
  5. Divide the cake batter into three parts to make equal layers of the batter and raspberries.
  6. Use of a pastry bag is optional: you can spoon the batter into a cake tin.


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