Persian Love Cake
A fragrant Persian Love Cake flavored with cardamom, almond, and rose, topped with pistachios and rose petals.
Equipment
- Stand Mixer
- Oven
- measuring cups
- Measuring spoons
- 8 inch round cake pan
- Microwave-safe bowl
Ingredients
For the cake
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- ¾ cup vegetable (or canola) oil
- 2 tablespoons rose water
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup Super Fine Almond Flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- ¾ teaspoon salt
For the glaze
- 1 ½ cups powdered sugar
- 1 tablespoon rose water
- 1 ½ tablespoons whole milk
- ¼ cup chopped pistachios
- 3 tablespoons rose petals
- 2 tablespoons candied ginger optional
Instructions
Instructions
- Preheat the oven to 350°F and line an 8 inch round with parchment paper. Set aside.
- In a stand mixer on medium speed, beat the sugar, lemon zest, and eggs together until pale yellow, about 1 minute.
- Keeping the mixer going at a medium low speed, slowly streaming in the vegetable oil to emulsify. Add in the rose water and vanilla extract and mix well.
- Add the all-purpose flour, almond flour, cardamom, baking powder, and salt, and stir until just combined. Do not over mix.
- Pour the batter into your prepared pan and bake for 35-45 minutes or until the cake is lightly golden brown and a knife inserted into the middle comes out mostly clean.
- To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine. Microwave for 10-15 seconds to thin out the mixture, then pour over cooled cake.
- Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin C: 1mgCalcium: 2mgIron: 5mg
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