11 May Persian Love Cake

Persian Love Cake is a soft and dense cake that originates in Iran. Legend has it that this cake was invented by young woman in love with a Persian Prince. To try and win his affection, she baked him this magical Persian Love Cake. Whether it worked or not is unknown, but the good news is the recipe was recorded for us to make and enjoy forever more!

It adds just the subtlest hint of rose that balances the citrus and spices perfectly! There is a touch of rose water in the icing but just enough to add a fragrant note that is befitting to such an exotic cake. A simple decoration of fresh pistachios and rose petals transforms the cake into an instant showstopper – perfect for Mother’s Day or a special birthday.

Persian Love Cake is made with almond flour, which gives it a lovely dense and moist texture, and also means the cake keeps well for several days if well-wrapped in foil.

NOTE: You can also bake this in a standard round 23cm tin – grease and line the cake tin and bake for 45-50 minutes, then cool for about 15 minutes before inverting onto a cooling rack.

Ingredients:
(Serves10)

Cake:
175g butter, room temperature
220g sugar
4 large eggs
200g cake flour
140g almond flour
10ml baking powder (2 tsp)
7,5ml ground cardamom (1 ½ tsp)
1,25ml nutmeg (¼ tsp)
125ml plain yoghurt
10ml rose water (2 tsp)
10ml finely grated lemon zest (2 tsp)

Glaze:
250g icing sugar (2 cups), sifted
15ml lemon juice (1 tbsp)
5-10ml rose water, to taste (1-2 tsp)
A few drops of water as needed

To decorate:
45ml chopped pistachios (3 tbsp)
30ml rose petals (2 tbsp)

Directions:

• Preheat the oven to 170°C. Grease a bundt tin very well..
• Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
• Beat in the lemon zest, nutmeg, ground cardamom and rose water.
• In a separate bowl add the flour, almond flour, and baking powder. Whisk together.
• Add half of the dry ingredients to the creamed mixture and beat well. 
• Add the yoghurt and mix well, then add the remaining dry ingredients.
• Spoon the batter to the prepared tin and spread evenly. Bake for 55-65 minutes, or until a skewer inserted into the centre of the cake comes out clean.
• Meanwhile, make the glaze. Sift the icing sugar into a bowl, then add the lemon juice and rose water. Mix well, then add just enough water to form a very thick glaze.
• Allow the cake to cool in the tin for 25 minutes, then carefully invert it onto a cooling rack and leave to cool completely, 
• Pour the glaze over cake and use an offset spatula or knife to guide the glaze to the edges so that it drips over in places.
• Decorate with the chopped pistachios and rose petals.
• Store the cake wrapped in foil or in an airtight container for up to 5 days.