Empty My Fridge
Persian Love Cake
Ingredients
- Flour1 ½ cups
- Almond flour1 cup
- Baking powder1 ½ tsp
- Cardamom · ground1 ½ tsp
- Salt½ tsp
- Sugar2 ½ cups
- Orange2 tbsp
- Olive oil½ cups
- Egg3
- Greek yoghurt¾ cups
- Rose water3 ½ tsp
- Orange juice2 tbsp
- Pistachio · finely chopped⅓ cups
- Dried edible rose petals1 tbsp
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the base with parchment paper.
- Whisk the all-purpose flour, almond flour, baking powder, ground cardamom and salt in a medium bowl.
- Rub the granulated sugar and orange zest together with your fingertips until the mixture looks like wet sand. Whisk in the olive oil, eggs, Greek yogurt and rose water until smooth.
- Gently fold the dry mixture into the wet mixture until just combined, without overmixing.
- Pour the batter into the pan, smooth the top and bake for 40 minutes, until a toothpick inserted in the centre comes out clean.
- Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool completely.
- Whisk the powdered sugar, orange juice, rose water and pinch of salt until smooth to make the glaze.
- Drizzle the glaze over the cooled cake, then quickly scatter the chopped pistachios, rose petals and fresh orange zest on top before the glaze sets.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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