Persian Love Cake

Persian Love Cake

Total: 1 hr 30 min. | Active: 45 min.
vegetarian

Ingredients

for 12 pieces

Batter
200 g butter, soft
150 g sugar
egg
12  cardamom pod
275 g ground almonds
100 g white flour
1 tsp baking powder
1 pinch salt
organic lemon, use grated zest and juice
1 tbsp rose water (Coop Vitality pharmacies)
Rose water syrup for drizzling
organic lemon, only 1/2 of the juice, set aside the rest of the juice
½ tsp rose water (Coop Vitality pharmacies)
2 tbsp finest sugar
Icing
200 g icing sugar
2 tbsp water
2 tbsp unsalted, shelled pistachios, coarsely chopped

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.

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