Persian Love Cake
A fluffy and moist almond cake infused with subtle cardamom flavour. This Persian love cake is doused in citrus infused syrup, topped with pistachios and dried rose petals.
Ingredients
- 1 cup Almond flour
- ¾ cup Plain flour
- ½ cup Semolina flour
- 1 cup Greek style Yogurt
- 1 teaspoon Green cardamom ground
- 1/3 cup Melted butter
- 1/4 tablespoon Olive oil See Notes
- 1 cup sugar
- 3 Large Eggs
- 2 Tsp Baking Powder
- Pinch of Salt
Syrup
- ½ cup Orange Juice Alt. Lemon juice
- ½ cup Caster Sugar
- 1 tsp Rosewater optional
Decoration
- ⅓ cup Slivered or chopped Pistachios
- Dried Rose Petals
Instructions
- In a bowl combine almond flour, plain flour, semolina, cardamom powder and baking powder and set aside.
- In another mixing bowl add yoghurt, sugar, melted butter, olive oil and eggs. Mix well using a whisk until combined.
- Add half of flour mixture in wet mixture and mix well. Repeat with remaining flour.
- Pour the mixture into prepared tin. Bake for 45 mins or until skewer comes out clean.
- While cake is in the oven combine orange juice and sugar. Bring it boil on medium heat. Keep stirring and simmer for 2 mins. The syrup should be warm to pour over the cake.
- Remove cake from the oven. Let it stand for 10-15 mins and then turn over in a serving tray. Poke holes all over the cake using a skewer.
- Pour syrup over the cake and allow it to soak for few minutes. Garnish with pistachios and rose petals.
Notes
- Any neutral tasting oil like vegetable oil, canola or rice barn oil can be used.