Persian love cake

Persian love cake

Persian spices studded with pistachios and almonds, charming in every bite

prep 15'
bake 60'
8 slices

What is there not to love ... Sexy rose petals, crunchy pistachios and fragrant cardamom, this lemony and moist cake is the best way to finish off a romantic dinner. Some fables suggest that this cake was originally baked by a Persian woman to charm a prince. I, as an Iranian, have never heard that such a cake belongs to Iran. Despite multiple legends surrounding this beautiful, exotic cake, I believe that Persian girls do not need a cake to charm ...

ingredients for the cake

  • 200 g (2 cups) almond meal
  • 150 g (1 cup) plain flour
  • 1 tbsp baking powder
  • 1.5 tsp ground cardamom
  • 120g / 8 tbsp unsalted butter, room temperature
  • 150g (3/4 cup) brown sugar
  • 150g (3/4 cup) white sugar
  • 2 eggs
  • 250g (1 cup) plain yoghurt
  • zest of one orange/lemon
  • 50g / 2oz raw pistachios, chopped

ingredients for the syrup

  • 85 ml (1/3 cup) water
  • 70g (1/3 cup) caster sugar
  • 30 ml (2 tbsp) rose water
  • juice of one lemon

preparation of the cake

  • preheat oven 180C/350F (standard) or 160C/320F (fan)
  • grease and line a 23cm/9" cake tin
  • mix all the dry ingredients: almond meal, flour, baking powder and cardamon in a bowl
  • beat butter, brown and white sugars with an electric mixer until incorporated
  • add eggs, beat until smooth
  • add yoghurt and orange zest
  • mix for 5 minutes
  • add dry ingredients
  • stir until mixed through
  • pour into the ready cake tin, smooth surface
  • bake 50 minutes to 1 hour
  • scatter rose petals over the cake
  • poke a few holes all over the cake using a skewer
  • pour warm syrup over while cake still hot
  • leave to soak in the tin for 1 hour

preparation of the syrup

  • place all your ingredients in a saucepan over medium heat
  • simmer for only 2 minutes
  • put the pistachios in
  • set aside

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