Persian Love Cake
"“This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus, and decorated with bright green pistachios,” says cookbook author and blogger Yasmin Khan. “If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep well for a couple of days, covered in foil. A sprinkling of dried rose petals looks ever so pretty for special occasions, but don’t worry if you can’t get hold of any. It’s still a cake to win hearts.” Slideshow: More Cake Recipes..."
INGREDIENTS
•
1 3/4 sticks unsalted butter
•
2/3 cup plus 2 tablespoons superfine sugar
•
4 large eggs
•
12 cardamom pods
•
3/4 cup all-purpose flour, sifted
•
2 3/4 cups almond flour
•
Zest of 1 lemon plus 1/4 cup fresh lemon juice
•
1 1/2 tablespoons rose water
•
1 teaspoon baking powder
•
Pinch of fine sea salt
•
1 1/4 cups confectioners’ sugar
•
1 tablespoon fresh lemon juice
•
Chopped pistachios and dried rose petals (optional), for garnish
Comments & Reviews
Just A Pinch Sweepstakes