Persian Love Cake
Updated: Jun 18, 2021
There's a reason why this cake is called a love cake…its truly a labor of love with the most romantic fragrant ingredients. I was nervous making this cake because I had never attempted it before. But it was amazing to go out of my comfort zone and I have Fatima and Zarmina to thank for that. Please see their profiles along with the other creators who participated.
Total Time:
Prep time: 20 minutes
Cook time: 10 minutes
Equipment:
Bundt Pan
Mixing Bowl
Ingredients:
4 cups Flour
7 tbsp unsalted, softened butter
2 eggs
Method:
Set the oven to 350 degrees F. Butter and flour a 9.5 inch bundt pan or you can use a 9 inch cake pan. In a stand beater or use a hand beater, cream together 7 tbsp of unsalted softened butter, 3 tbsp of oil and 1 cup of sugar for about 3-4 mins till fluffy. Add to this one at a time 2 eggs at room temperature. Now add 4 tbsp of rose water ( use cooking rose water please), 1 tsp of lemon zest, 1 tsp of orange zest and juice of 1/2 an orange.
In a separate bowl, whisk together 1 cup of almond flour, 1 cup of all purpose flour, pinch of salt, 7 cardamoms crushed to a powder, 1/2 a cup of crushed pistachios, 1 tsp of baking powder and 1/4th tsp of baking soda. Add this flour mixture in halves to the butter mixture and set the mixer to low. Do not over mix the batter. Pour into the mould and bake for 35-40 mins till toothpick inserted comes out clean. Cool completely
Glaze: Mix 1 1/2 cups of icing sugar, 5 tbsp of milk and 1.5 tbsp of rose water. Add more milk if the mixture is clumpy. You want a pouring consistency. Pour the glaze over the cooled cake. Add crushed pistachios and edible roses.
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