Persian Love Cake

CAKESDESSERT

Ingredients:

Cake

  • 1 1/2 cups all purpose flour

  • 1/2 cup almond flour

  • 2 teaspoons ground cardamom

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 1/2 cup unsalted butter, room temperature

  • 3 tablespoons canola oil

  • 1 cup granulated sugar

  • 2 eggs, room temperature

  • 2 teaspoons lemon juice

  • 2 tablespoons rose water

  • 1 teaspoon vanilla extract

Glaze

  • 3/4 cup powdered sugar

  • 3 teaspoons rose water

  • 3/4 teaspoon milk

  • 2 tablespoons chopped pistachios

  • 2 tablespoons edible rose petals

Instructions:

  1. Preheat the oven at 350 degrees. Line a cake pan with parchment paper. Set aside.

  2. In a bowl, add flour, almond flour, ground cardamom, baking powder and salt. Mix well.

  3. In a separate bowl, cream together butter, oil, eggs and sugar for 2 minutes. Add lemon juice, rose water and vanilla. Blend well.

  4. Add dry flour mix to wet ingredients and mix together (don't over mix).

  5. Pour batter into cake pan and bake for 40 minutes.

  6. For the glaze, add powdered sugar, rose water and milk in a small bowl. Set aside.

  7. Remove the cake from the oven and let it rest inside the cake pan for 20 minutes. Remove the cake from the pan and let it completely cool on a wire rack.

  8. Once the cake is completely cooled, spread the glaze on top of the cake and sprinkle chopped pistachios and rose petals. Enjoy!