Persian Love Cake

Name: Persian Love Cake
Cuisine: Middle Eastern
Ingredients: 200 grams unsalted butter; 150 grams caster sugar; 4 medium eggs; 12 cardamom pods; 100 grams plain flour , sifted; 275 grams ground almonds; zest and juice of 1 unwaxed lemon; 1 tablespoon rose water; 1 teaspoon baking powder; a generous pinch of fine sea salt; 2 tablespoons caster sugar; juice of 1 lemon; ½ tablespoon rose water; 150 grams icing sugar; juice of ¾ lemon; 2 teaspoons cold water; 2 teaspoons chopped pistachios; 2 teaspoons dried rose petals

Instructions

This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus, and decorated with bright green pistachios. If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep well for a couple of days, covered in foil. A sprinkling of dried rose petals looks ever so pretty for special occasions, but don’t worry if you can’t get hold of any. It’s still a cake to win hearts.

Updated at: Fri, 22 Nov 2024 11:49:54 GMT