There’s a reason why this cake is called a love cake… it’s 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.
PrintPersian Love Cake
- Total Time: 30 minutes
- Yield: 10–12 people 1x
Ingredients
Units
Scale
- 4 cups Flour
- 7 tbsp unsalted, softened butter
- 2 eggs
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 10 mins
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