Persian Love Cake

Persian Love Cake

Total: 1 hr 30 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 459 kcal
, Fat: 29 g
, Carbohydrate: 39 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Batter

200g butter, soft
150g sugar
4 eggs
12 cardamom pods
275g ground almonds
100g white flour
1tsp baking powder
1pinch salt
1 organic lemon, use grated zest and juice
1tbsp rose water (Coop Vitality pharmacies)

Rose water syrup for drizzling

1 organic lemon, only 1/2 of the juice, set aside the rest of the juice
½tsp rose water (Coop Vitality pharmacies)
2tbsp finest sugar

Icing

200g icing sugar
2tbsp water
2tbsp unsalted, shelled pistachios, coarsely chopped
Purchase ingredients now

Utensils

One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased

How it's done

Batter

Place the butter and sugar in a bowl, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Break open the cardamom pods, remove the pods, finely crush the seeds using a mortar and pestle, mix with the almonds and all the other ingredients up to and including the salt. Mix the lemon zest, lemon juice, rose water and almond mixture into the egg mixture, transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 160°C. Remove from the oven, place on a cooling rack.

Rose water syrup for drizzling

Heat the lemon juice, rose water and sugar in a small pan, stirring until the sugar has dissolved. Prick the cake several times with a wooden skewer, drizzle with the warm syrup, leave to cool in the tin. Remove the cake from the tin.

Icing

In a bowl, combine the icing sugar and water with the reserved lemon juice to make a thick icing, spread on top of the cake, top with the pistachios, leave to dry.

Good to know
Tip: Scatter 2 tsp of edible flowers over the cake along with the pistachios.
Note: Rose water is available from Coop Vitality pharmacies.

Our recommendations

Similar recipes

20190403_fooby_oster-rezepte

Simply coloured eggs for Easter?

Try our Easter recipes to surprise your loved ones with something extra special – from cakes and roasts to seasonal veggies.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!