Persian Love Cake | Rose Water, Cardamom

• Line / prepare a 9-inch (22 cm) round baking dish like you would usually do, set aside. 

  NOTE: For this recipe, I used my large round mold from bonCOOK placed on top of a medium perforated baking sheet.
• Preheat oven to 350℉/180℃. 

PERSIAN LOVE CAKE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
  3 oz butter
• In a mixing bowl, combine the olive oil and the cooled melted butter together.

  Add the granulated sugar and whisk it all together until creamy.
  3 oz olive oil, 7.05 oz granulated sugar
  

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• Add the eggs and whisk until just combined.
  5 Large eggs
  

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• Add the Greek yogurt and whisk until combined.
  8 oz Greek yogurt
  

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• Stir in the rose water and ground cardamom.
  2 Tbsp rose water, 2 tsp ground cardamom
  

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• Fold the almond flour, all purpose flour, semolina flour, baking powder and sea salt into the batter.

  NOTE: Do not over-mix.

  Pour the batter into your prepared pan. Tap the bottom of the cake pan on the kitchen counter to even out the cake batter.

  Scatter the almond slices on top.
  3.35 oz almond flour, 3.35 oz all-purpose flour, 2.85 oz semolina flour, 2 tsp baking powder, 1/16 tsp sea salt, 3 Tbsp sliced almonds
  

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BAKE!

• Bake for 30 minutes at 350℉/180℃. (Every oven heats differently, monitor your cake from 25 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  

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PERSIAN LOVE SYRUP PREPARATION

• While the cake is in the oven, make the syrup:

  In a small sauce pan, over medium heat, combine the honey together with orange juice and bring it to a boil.

  Lower the heat to medium-low and let it simmer for about 5 minutes.
  5.29 oz honey, 2.85 oz orange juice
  

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• Stir in the rose water and saffron threads into the syrup. Turn off the heat and add the pistachios. Let it cool down completely.

  NOTE: Remember for optimal moisture is to follow the rule of opposites: pour cold syrup over a hot cake to help the cake absorb the syrup.
  1 Tbsp Rose Water, 1/2 tsp saffron threads, 2 Tbsp raw pistachios
  

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ASSEMBLY

• Once your Persian Love Cake is out of the oven, using a thin wooden skewer or a sharp pointed kitchen utensil poke fine holes all over the cake.

  Pour the cooled-down syrup over the hot cake and let the syrup soak in for several hours or best overnight.

  Decorate with dried edible rose petals. Enjoy & Bon Appétit!

  NOTE: This cake is best enjoyed within 3 days stored at room temperature covered.
  edible dried rose petals
  

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