Persian Love Cake

A love confession
20 minspreparation
40 minsoven time
(0)

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Ingredients

8 servings
3 eggs 125 g butter 1 cup flour 1.5 cup almond flour 1 cup sugar 2 tbsp rose water for cooking 2 tbsp freshly squeezed lemon juice 1 tbsp lemon zest 1 tbsp vanilla extract 1 tsp powdered cardamom 1 tsp baking powder 1/2 tsp salt For the glaze: 1 cup powdered sugar 3 tsp milk 2 tsp rose water for cooking for giving pink color of the glaze – a pinch of beetroot powder or beetroot juice Use pistachio and dried rose petals for decoration.

Let's get started

1

Whisk the butter and the sugar into smooth cream.

2

Add the eggs one by one, whisking after each egg.

3

Add the lemon juice and the lemon peel, the rose water and the vanilla extract.

4

In a separate bowl mix the two types of flour, the baking powder, cardamom and salt.

5

Add to the sugar-egg cream and whisk well.

6

Pour the mixture into 20 cm baking ring and bake in the oven for about 40 minutes.

7

Leave the baked cake to cool off completely.

8

For the glaze, whisk all ingredients and carefully pour over the cake.

9

Decorate with chopped pistachios and dried rose petals.

Nutritional information

Calories 392 kcal
Carbohydrates 55 g
Sugar 42 g
Sodium 334 mg
Protein 5 g
Fat 17 g
※These are estimated values.

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