Persian Love Cake

A deliciously light cake that yields many different flavors and textures.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees

Step 2

butter a 9 inch cake pan. i recommend lining the bottom with parchment paperpaper

Step 3

In a mixing bowl, whisk together flour, almond flour, baking powder, baking soda ad salt.

Step 4

Work out any lumps

Step 5

Place butter, sugar, lemon zest and cardamon in a stand mixer with a paddle attachment. Beat at medium speed until fluffy. About 2 minutes

Step 6

Crack the eggs into a separate bowl. Run the mixer and add one egg at a time into the bowl. Make sure each egg completely incorporates before adding the next. Scrape down the sides of the bowl and mix again.

Step 7

Add the rosewater and the buttermilk and mix together evenly.

Step 8

Add the dry ingredients into the wet ingredients, mix on low and let the ingredients become smoothly incorporated. Do not overmix.

Step 9

Pout the mix into the round and shake the pan lightly to even out the batter.

Step 10

Bake for approximately 50 minutes or until a toothpick comes out of the center clean

Step 11

Carefully remove cake from the pan and set on a cooling rack until cool. Make sure it is cool before decorating.

Step 12

In a bowl whisk together powdered sugar, rosewater, and lemom juice until completely smooth

Step 13

Pour the icing over the top and smooth out the edges with a cake knife of spatula.

Step 14

Sprinkle with pistachios and rose petals