Ispahan

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    7
  • Calories icon
    Calories
    866

This mythical cake is a subtle blend of soft and smooth rose petal cream, with lychees whose flavour enhances the rose and raspberry taste with its contrasting acidity and power—all within a soft yet crunchy macaron envelope.

recipe updated Apr 30, 2024

Ingredients

  • Butter icon
    Butter
    150 g
  • Canned lychees icon
    Canned lychees
    100 g
  • Ground almonds icon
    Ground almonds
    280 g
  • Icing sugar icon
    Icing sugar
    580 g
  • Egg white icon
    Egg white
    200 g
  • Cream of tartar icon
    Cream of tartar
    ½ teaspoon
  • Pink food coloring icon
    Pink food coloring
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    180 g
  • Milk icon
    Milk
    20 g
  • Rose water icon
    Rose water
    ½ teaspoon
  • Raspberries icon
    Raspberries
    250 g
  • Raspberries icon
    Raspberries
    as needed
  • Rose petals icon
    Rose petals
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Line a clean baking tray with parchment paper
  2. Draw fourteen 10cm circles onto the parchment paper and flip over
  3. Assemble the Food Processor attachment to the machine
  4. Fit the Knife blade to the Food Processor bowl
  5. Add ground almonds and icing sugar to the Food processor attachment
  6. Attach the lid and ensure it is locked into place
  7. Blitz until fine crumbs form
  8. Remove the attachment from the machine
  9. Sift content of Food processor attachment into medium bowl then set aside
  10. Attach Whisk
  11. Add egg white to the Kenwood Bowl
  12. Mix - 1 min, Speed Max
  13. Then add cream of tartar and pink food coloring to the Kenwood Bowl
  14. Mix - 30 sec, Speed Min
  15. Add caster sugar to the Kenwood Bowl gradually while machine is running
  16. Mix until combined - 5 min, Speed Max
  17. Carefully fold one third of the almond mixture into the meringue
  18. Fold the rest of mixture into meringue
  19. Transfer meringue to piping bag
  20. Pipe mixture onto baking tray
  21. Tap the baking tray on a counter gently several times to release any air bubbles
  22. Let rest - 1 hr
  23. Pre-heat oven - 150°C
  24. Bake - 20 min, 150°C
  25. Remove from oven and let cool
  26. Clean Kenwood Bowl
  27. Attach Creaming beater
  28. Add butter to the Kenwood Bowl
  29. Mix - 2 min, Speed Max
  30. Then add icing sugar, milk and rose water to the Kenwood Bowl
  31. Mix - 3 min, Speed Max
  32. Transfer batter to piping bag
  33. Pipe a swirl of buttercream onto half of the macaron shells
  34. Decorate with raspberries
  35. Top with canned lychees
  36. Top with the remaining macaron shells to form a sandwich
  37. Decorate with raspberries and Rose petals
  38. Serve
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