baking · vegetarian
Persian love cake
Fragrant almond-cardamom cake soaked in rosewater-lemon syrup, topped with pistachios and rose petals.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Beat butter and sugar; add eggs, yogurt, zest and saffron.
-
2
Fold in almond flour, flour, cardamom, baking powder and salt.
-
3
Bake at 180°C (350°F) for 35–40 minutes.
-
4
Simmer syrup and pour over the warm cake.
-
5
Top with pistachios and rose petals.
