PERSIAN LOVE CAKE
This Persian Love Cake is delicious with subtle fragrances of rose and lemon. It is irresistibly buttery and moist. Perfect for any celebration. Baked with all purpose and almond flours, it has a mixture of aromatics, from rose water, lemon and cardamom. Remains moist because of yogurt. Light and airy due to the eggs.
Ingredients
FOR THE CAKE BATTER
- 1¼ cup all purpose flour 150g
- 1¾ cup almond flour 150g
- 1 cup caster sugar 200g
- 4 large eggs
- ½ cup soft butter 115g
- ½ cup plain Greek yogurt
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cardamom powder
- ⅛ tsp nutmeg powder
- 1 tbsp lemon zest
- 1 tbsp rosewater
FOR THE LEMON DRIZZLE
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 2 drops rosewater
- 1 tbsp water
FOR THE LEMON GLAZE
- 1 cup powdered sugar
- 1 tsp rosewater
- 1-2 tbsp lemon juice
FOR GARNISHING
- Some edible rose petals
- 2-3 tbsp pistachios slivers or coarse powder
- ½ tsp lemon zest
Instructions
PREPARE THE LEMON DRIZZLE
- Mix sugar and water in a small pan.
- Heat the mixture until the sugar melts.
- Cool the mixture.
- Add the lemon juice and rosewater.
BAKE THE CAKE
- Preheat the oven to 180ºC.
- Line the bottom of a 9 inch round cake tin with some parchment paper.
- Sift all purpose, almonds flours, baking powder, baking soda and salt together in a mixing bowl.
- Add the lemon zest, cardamom and nutmeg powders. Mix well.
- In another bowl whisk butter and sugar till light and fluffy.
- Add the yogurt and rosewater. Whisk to mix.
- Add one egg at a time and whisk. Allow the egg to incorporate completely before adding the next one.
- Add the flour mixture.
- Using a spatula fold the flour into the butter egg mixture. Don't over mix.
- Transfer the batter to the prepared tin.
- Bake for 35- 40 minutes or until it is done. The cake should be light golden in colour.
- Insert a toothpick in the middle. If it comes out clean the cake is baked.
- Take the cake out of the oven.
- Leave the cake in the tin.
- Using a skewer poke holes all over the top of the cake while it is still hot.
- Sprinkle the lemon drizzle over it.
- Allow the cake to cool in the tin before removing it.
PREPARE THE LEMON GLAZE
- Add the powdered sugar in a mixing bowl.
- Add the lemon juice and rosewater.
- Mix well till it is smooth.
FINAL PREPARATION
- Allow the cake to cool down completely before adding the lemon glaze.
- Pour the lemon glaze over the top of the cake.
- Sprinkle the pistachios, lemon zest and the rose petals.
- Cut slices and enjoy.
Notes
- If you want to add some coarsely powdered pistachio in the cake batter, replace about ¼ cup of almond flour with it.
- Adding lemon glaze is optional, but trust it tastes really good.
- Use less of rosewater if the floral aroma is too intense.
- This cake should not be tall, so use the right size tin. It will not bake well if the tin is smaller. A 8 inch tin is fine if you don't have a nine inch one.