Persian Love Cake

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch cake pan with parchment and grease the sides with baking spray.
2. Put the sugar in a large bowl and rub in the orange zest with your fingertips until fragrant.
3. Add the eggs, sour cream, melted butter, orange juice and rosewater. Whisk for a few minutes until the eggs are well beaten.
4. In another bowl, combine the flour, almond flour, baking powder, baking soda, salt and cardamom.
5. Sift the dry mixture into the wet mixture and mix until just combined. Fold in the finely diced pistachios.
6. Pour the batter into the pan and spread it evenly to the edges, pressing out any air pockets.
7. Bake at 350°F for 33 to 35 minutes, until a toothpick inserted in the centre comes out clean.
8. Cool in the pan for about 5 minutes, then turn out onto a wire rack and let cool completely.
9. For the glaze, whisk the powdered sugar, orange zest, rosewater and 3 to 4 tablespoons of cream in a medium bowl until thick but pourable, adding more cream if needed.
10. Once the cake is at room temperature, pour the glaze into the centre, spread it to the edges with an offset spatula, then garnish with diced pistachios and rose petals.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamSour creamPistachioOrange