Dorie and Pierre‘s Ispahan cake (Gâteau Ispahan de Dorie et Pierre) from Gâteau: The Surprising Simplicity of French Cakes (page 70) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on April 21, 2026

    I have had many an Ispahan dessert (sometimes also paired with litchi/lychee) so I knew what I was in for. The rose syrup I made and the rose extract you may be able to find at an Indian or Middle Eastern grocery. I couldn’t sort out what the extra egg was for despite reading the recipe several times. My cake wasn’t done in the middle (it was baked in stoneware - my mistake), but the top began to burn and I had put it in an extra 10 minutes. When I inverted it and pulled it from the pan, it melted into itself so I had to put it back in the oven being a gloppy mess. Nice flavor, but I want it to be a bit more sturdy.

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