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Persian love cake
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indulge in a decadent Persian love cake adorned with pistachios and fragrant rose petals.
Ingredients:
  • 200g butter, softened
  • 135.00 gm brown sugar
  • 225.00 gm self-raising flour
  • 75.00 gm almond meal
  • 2 tsp finely grated orange rind
  • 173.25 gm orange juice
  • 20.00 ml rosewater
  • 2.50 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 40.00 ml pistachio kernels, roughly chopped
  • Edible dried rose petals (optional), to serve
  • Orange zest, to serve
  • 300ml thickened cream, whipped, to serve
  • 150.00 gm icing sugar mixture
  • 21.00 gm orange juice
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 22cm baba pan.
  • With an electric mixer, blend butter, brown sugar, eggs, flour, almond meal, orange rind and juice, rosewater, cinnamon, and cardamom on low speed until just combined (about 1 minute). Increase speed to medium and beat for 3-4 minutes until well combined.
  • Pour the mixture into the prepared pan and even out the top. Bake for 45 to 50 minutes until a skewer inserted into the cake comes out clean. Let it sit in the pan for 5 minutes, then transfer the cake onto a wire rack lined with baking paper to cool completely.
  • Create a vibrant orange icing by placing icing sugar in a bowl, forming a well, and gently stirring in the refreshing orange juice until perfectly smooth.
  • Place the cake elegantly on a serving plate. Drizzle the luscious icing over the top. Sprinkle with pistachios, delicate rose petals (if desired), and fragrant orange zest. Allow it to rest for 30 minutes until perfectly set. Enjoy with a dollop of whipped cream.

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