Persian Love Cake

 

As I said in my previous Valentine’s Day post, this time of year doesn’t have to be about romance, but rather celebrating loved ones whether that’s your best friends, family or even YOURSELF.

The Persian Love Cake is a recipe to do just that. It’s one that was originally brought to my attention by my boyfriend’s mum, and is a lovely bake to get you in the mood for spring.

As we made it whilst visiting my boyfriend’s family, we were able to top the cake with rose petals from their garden (apparently they’e completely edible). Don’t worry if you don’t have access to these. The cake is still really easy to make, will look great and tastes delicious flower decorations or not.

Ingredients:

Cake

  • 200 g/7 oz unsalted butter
  • 150 g/5 oz caster sugar
  • 4 medium eggs
  • 12 cardamom pods
  • 100 g/3 oz plain flour, sifted
  • 275 g/ 9 oz ground almonds
  • Zest and juice of 1 unwaxed lemon
  • 1 tablespoon of rose water (try here if you’re unsure)
  • 1 teaspoon of baking powder

Drizzle Topping

  • 2 tablespoon caster sugar
  • Juice of half a lemon
  • Half a tablespoon of rose water

Icing/Decorations

  • 150 g/ 5 oz icing sugar
  • Juice of 3/4 (three quarters) lemon
  • 2 tablespoon cold water

 

Method:

  1. Pre-heat the oven to 160C. Grease a 22cm cake tin (one with a removable base) and line it with baking paper.
  2. In a large mixing bowl, stir the butter and sugar together. When the mixture is thoroughly combined, beat in the eggs, one at a time.
  3. Put the cardamom pods in a small bowl and crush the seeds out of the pods, then  grind the seeds to a fine powder. Add them to the cake mixture with the flour, ground almonds, lemon zest and juice, rose water, baking powder and salt. Stir everything well together and pour into the tin.
  4. Leave the tin in the oven for about 40 – 45 mins. Test the cake is baked throughly by sticking a fork/knife in the middle.
  5. About 35 mins into baking the cake, you can start on the drizzle topping.  Mix the caster sugar, lemon juice and rose water in a small pan over a low heat and heat until the sugar melts, turn off the heat and leave in the pan.
  6. Remove the cake from the oven and place it on a wire rack for at least 10 mins. Poke holes all over the top and then drizzle the topping over it.
  7. After another 15 mins or so, make the icing by combining all the ingredients. The icing should be quite thick. Spoon it over the cake and finish with a sprinkling of sliced pistachios and, (if you can find some) the rose petals.

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