Name: Persian love cake recipe by Ruchi Bhatia at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 150g ground almonds; 250ml yogurt; 6 eggs; 220g caster sugar; 1 teaspoon baking powder; plain flour 150g or semolina; 6 cardamom pods; 2 tbsp Rosewater; 6 tbsp chopped pistachios ); Pinch of saffron strands; 100ml almond milk (or whole milk); zest from a lemon or orange; Ingredients for syrup; juice of 1 orange; 125g caster sugar; 2 tbsp Rosewater; or lemon zest of 1 orange; 1/2 cup water

ABOUT Persian love cake RECIPE

It is told that the ancient tale behind the ‘Persian Love Cake’ began as a romantic gesture baked to charm a Persian prince and now serves as a symbol of undying love. With many delicate flavors , this cake is sure to win hearts!

Ingredients Serving: 6

150g ground almonds
250ml yogurt
6 eggs
220g caster sugar
1 teaspoon baking powder
plain flour 150g or semolina
6 cardamom pods
2 tbsp Rosewater
6 tbsp chopped pistachios )
Pinch of saffron strands
100ml almond milk (or whole milk)
zest from a lemon or orange
Ingredients for syrup
juice of 1 orange
125g caster sugar
2 tbsp Rosewater
or lemon zest of 1 orange
1/2 cup water

Instructions

Pre heat oven to 180c 350f
peel the cardamon pods open and remove seeds and crush.
In a cup add the saffron strands to the milk and warm in the microwave.
In another bowl beat the eggs and sugar until thick and creamy then fold in the yogurt fold in the ground almonds, semolina and flour and baking powder.
Add the ground cardamom, orange or lemon zest and chopped pistachios, add the rosewater to the milk and saffron mixture and stir into the cake batter and pour into a deep lined tin (22cm 9 inch)
bake for about 45 minutes.
Method for making syrup
Add all ingredients into a pan and simmer until thickened. (approx 5 minutes) brush onto warm cake. decorate the cake with chopped pistachios and rose petals.

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