A pinnacle of Persian patisserie

Desserts are the grand finale of any meal, the sweet symphony that brings any meal to a euphoric close. The sweet aroma of saffron and rose water wafts through the kitchen as the warm golden hue of the Persian love cake bakes to perfection. Sweep your loved ones off their feet this valentine’s season with a touch of extra sweetness. Indulge in the irresistible richness of pistachios and dried rose petals drenched in the luxurious aroma of exotic rose water. Uncover the recipe and experience the rich Iranian sweetness.

Ingredients

• 200 grams of unsalted butter
• 150 grams of caster sugar
• 4 medium eggs
• 12 cardamom pods
• 100 grams of plain flour, sifted
• 275 grams of ground almonds
• Zest and juice of 1 lemon
• 1 tablespoon rose water
• 1 teaspoon baking powder
• A generous pinch of sea salt
• Drizzle topping:
• 2 tablespoons caster sugar
• Juice of one lemon
• ½ tablespoon rose water
• Icing:
• 150 grams of icing sugar
• Juice of ½ lemon
• 2 teaspoons cold water
• To decorate:
• 2 teaspoons chopped pistachios
• 2 teaspoons dried rose petals
• HOW TO MAKE IT?

Start by prepping the oven, and setting the temperature to 160°. Grease the cake tin and line the bottom with baking parchment for an easy release.

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In a large mixing bowl, mix the butter and sugar until creamy. Once the mixture is well blended, add in the eggs and beat until fully incorporated.

Separate the cardamom pop’s seeds and grind them into a powder form. Add the powder to the cake mixture along with flour, ground almonds, melon zest and juice, rosewater, baking powder, and salt and mix well.

Place the mixture in a cake tin and bake it for 45 minutes. To check if it’s ready, insert a fork in the centre of the cake and make sure it comes dry.

As the cooking time nears its end, prepare the drizzle topping in a small pan over low heat, combine the caster sugar, lemon juice and rose water and heat until the sugar dissolves.

Take the cake out of the oven and place it on a wire rack. Poke holes in the top of the warm cake and pour the syrup over it.

Prepare the icing by mixing icing sugar, Lemon juice and a few tablespoons of water until smooth and thick. Spoon the icing over the cooled cake and finish by sprinkling chopped pistachios and dried rose petals.