Saucepan@saucepan · Shared this recipeFollowpersian · dessertPersian Love CakeThis rose-scented almond cake is flavored with cardamom and lemon zest, topped with a rose glaze and pistachios.total55 minprep15 mincook40 minserving1Original recipe on bromabakery.comKeep this recipeAdd a copy of Persian Love Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients1 servingBack to 1 serving1 cup granulated sugar1 tbsp lemon zest2 large eggs, room temperature0.75 cup vegetable oil, or canola2 tbsp rose water1 tsp vanilla extract1.5 cup all-purpose flour0.5 cup Super Fine Almond Flour2 tsp ground cardamom1 tsp baking powder0.75 tsp salt1.5 cup powdered sugar1 tbsp rose water1.5 tbsp whole milk0.25 cup chopped pistachios3 tbsp rose petals2 tbsp candied ginger, optional, I just felt like it added nice textureStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350°F and line an 8 inch round pan with parchment paper. Set aside.2Step 2: In a stand mixer on medium speed, beat the sugar, lemon zest, and eggs together until pale yellow, about 1 minute.3Step 3: Keeping the mixer going at medium low speed, slowly stream in the vegetable oil to emulsify. Make sure you go slowly to prevent the batter from splitting. Add in the rose water and vanilla extract and mix well.4Step 4: Add the all-purpose flour, almond flour, cardamom, baking powder, and salt, and stir until just combined. Do not over mix.5Step 5: Pour the batter into the prepared pan and bake for 35-45 minutes, until the cake is lightly golden brown and a knife inserted into the middle comes out mostly clean.6Step 6: To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (the glaze will be very thick). Microwave for 10-15 seconds to thin out the mixture, then pour over the cooled cake.7Step 7: Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve.getsaucepan.com/r/a23d491b-73f4-42e8-9353-c6d2226b804a · Original: https://bromabakery.com/persian-love-cake-cardamom-rose-almond-cake/
