Persian Love Cake

Moist and Spicy Persian Cake with Cardamon, Rose, and Lemon Flavors

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl mix Dry Ingredients and set aside: almond flour, all-purpose flour, baking powder, salt

Step 2

In a separate bowl beat together: butter, sugar lemon zest, ground cardamon seeds

Step 3

Continue mixing the Ingredients from previous step while adding 4 Eggs one by one

Step 4

Mix in: 2 tsp rose water & 1 cup buttermilk

Step 5

Now add Dry Ingredients. Make sure you not overmix the Dough

Step 6

Transfer the Dough into a 10-inch (25cm) pan. Bake at 350F (175C) for about 45-50 min

Step 7

Mix together Frosting Ingredients. Gradually add Lemon Juice to control the consistency of the Frosting. It will look transparent on a cake if it’s too runny

Step 8

Separate the petals from edible dried roses. We recommend discarding yellow inner petals

Step 9

Decorate the Frosting right away before it sets completely.

Step 10

I also used Freeze-Dried Strawberries from Trader Joe’s since I didn't have Raw Pistachios at the moment and it worked fine

Step 11

Enjoy!

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