Persian Love Cake
A delciously fragrant cake flavored with rose water, lemon and cardamom and topped with a rose glaze, chopped pistachios and rose petals.
Servings: 1 9 inch cake
Ingredients
- ½ cup (115g) salted butter room temperature
- 3 tablespoons vegetable oil
- 2 large eggs room temperature
- ¾ cup castor sugar
- zest of one medium lemon
- 2 teaspoons lemon juice
- 2 tablespoons rose water
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 3/4 teaspoon salt
For the glaze:
- 1½ cups confectioners sugar
- 1 tablespoon rose water
- 3 tablespoons milk
Topping:
- ¼ cup chopped pistachios
- rose petals or rose buds
Instructions
Make the cake:
- Preheat oven to 350°F (177°C). Line a 9 inch pan with parchment paper and set aside.
- In a medium bowl, whisk together almond flour, all-purpose flour, cardamom, baking powder and salt. Set aside.
- In a large mixing bowl, using a stand mixer or hand-held mixer, cream butter, oil and castor sugar until light and fluffy (about 2 minutes). Beat in the eggs one at a time. Mix in lemon zest, lemon juice and rose water.
- Add flour mixture in two additions on low speed, mixing until just incorporated. Be careful not to overmix.
- Pour batter into prepared pan. Bake in oven for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake on a wire rack to cool completely.
Make the glaze:
- Into a medium bowl, sift the confectioners sugar. Add the rose water and milk and stir to combine. Glaze should be thick, but not like a paste. It should be pourable. If it's too thick, add more milk half a tablespoon at a time until desired consistency is reached. Pour glaze over cooled cake. Decorate with chopped pistachios and rose petals or rose buds.