RecipeCastle

The Persian Love Cake I Make for Cozy, Romantic Nights

The Persian Love Cake I Make for Cozy, Romantic Nights
Prep
25 min
Cook
33 min
Total
58 min
Serves
8
Calories
484 kcal
Carbs
53.00 g

Ingredients

  • 3/4 cupwhite granulated sugar
  • 1 largeorange (zest)
  • 2 largeeggs (at room temp)
  • 1/2 cupsour cream (or Greek yogurt)
  • 1/2 cupunsalted butter (melted)
  • 1/4 cuporange juice (freshly squeezed)
  • 1.5 tsprosewater extract
  • 1 cupall-purpose flour
  • 1 cupalmond flour
  • 1 tspbaking powder
  • 1/2 tspbaking soda
  • 1/4 tspsea salt
  • 1.5 tspground cardamom
  • 1/3 cuppistachios (finely diced/ground)
  • 1 cuppowdered sugar
  • 1 tsporange zest
  • 1/2 to 1 tsprosewater extract
  • 3 to 4 tbspcream
  • 3 tbspdiced pistachios (for garnish)
  • 1/4 cupedible rose petals (for garnish)

Instructions

  1. 1

    Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and spray the sides with a baking spray.

  2. 2

    Place the granulated sugar into a large mixing bowl and zest in the orange.

  3. 3

    Add the eggs, sour cream, melted butter, orange juice, and rosewater/extract. Whisk until well-beaten.

  4. 4

    In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cardamom.

  5. 5

    Sift the dry ingredients into the wet ingredients, then mix just until well combined.

  6. 6

    Fold in the finely diced pistachios.

  7. 7

    Pour the cake batter into the prepared pan and bake for 33 to 35 minutes.

  8. 8

    Allow the cake to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

  9. 9

    Prepare the glaze by combining powdered sugar, orange zest, rosewater/extract, and cream.

  10. 10

    Allow the cake to cool to room temperature before adding the glaze. Pour glaze onto the center of the cake.

  11. 11

    Garnish with diced pistachios, rose petals, and/or rose buds.