Persian Love Cake

For the cake

200g unsalted butter

150g castor sugar

4 large eggs

zest of one medium lemon

80ml lemon juice

15ml rosewater

100g cake flour, sifted

215g almond flour

5ml baking powder

15ml cardamom powder

For the syrup

100ml honey

40ml lemon juice

a pinch of saffron

80ml water 

For the glaze

150g icing sugar, sifted

15ml rose water

Garnish

80g pistachios

edible flowers

Method

Preheat the oven to 170°C. Prepare a bundt tin with baking spray or line a 20cm springform cake tin with baking paper and set aside.

Cream the butter and sugar together until light and fluffy – about 7 to 8minutes. Add the eggs one by one, fully incorporating each egg before adding the next.

Now add the lemon zest, lemon juice, and rose water to the butter and egg mixture. Add the cake and almond flours, baking powder and cardamom powder to a bowl and fold to the wet ingredients until well combined.

Pour into a bundt tin or springform pan and bake for 40 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

To make the syrup, heat the ingredients in a saucepan stirring until fully dissolved. Once the cake is done, remove it from the oven and pour the warm syrup over the cake. Once completely cooled, turn the cake out onto a cake stand or plate.

For the glaze, whisk the icing sugar and rosewater together (add a splash of milk if the mixture is too thick) and drizzle over the cake. Decorate the top of with pistachios and edible flowers.

THE POST