Persian Love Cake

A recipe that literally is true to its name, a cake that fills you with so much love in the first bite. One of my favourite things to make for others and a firm favourite this month.

I partnered with Halal Gems & The National Zakat Foundation (NZF) to create this recipe for ramadan and most importantly to spread the word of what the NZF do for muslims across the UK.

This cake is filled with cardamom, pistachio, rose aka by USP/favourite flavours! So it only seemed fitting I share with you the most light, fluffiest and tastiesttttt cake!

Ingredients:

Cake:

• 100g Self Raising Flour

• 150g Almond Flour

• 75g Ground Pistachio

• 200g Caster Sugar

• 200g Butter (Room Temp)

• Juice & Zest of 1 Lemon

• 5g Rose Water

• Juice of 1/2 a fresh Orange

• 1 TSP Baking Powder

• 4 Medium Eggs

• 70g Plain Yoghurt

• 50g Vegetable Oil

• 1 TBSP Ground Cardamom

• 40g Pistachios (Roughly Chopped)

Icing

• 175g Icing Sugar

• Juice of 1 Orange

• 1/2 TSP Rose Water

• Rose Petals

• Pistachios

• Pomegranate Arils

Method:

1. Pre-heat the oven to 180°c.

2. Combine all the wet ingredients together and either blend, mix by hand or whisk.

3. Once all are combined well, add in sugar and beat to incorporate.

4. Then add in the rest of the dry ingredients except the chopped pistachios.

5. Mix till the batter is smooth and everything is combined. Then add in the pistachios and fold in by hand.

6. Grease your cake tin well then pour in the batter.

7. Place the cake in the oven and leave to cook for 35minutes checking on it after 25mins. We are simply looking for a skewer to come out clean.

8. Leave to completely cool before removing from the tin.

9. Once completely cooled, prep the icing sugar by combining with the orange juice & rose water and whisking till smooth. We are looking for a thick yet pourable consistency.

10. Drizzle the icing over the cake allowing it to dribble down the sides. Then decorate with the pistachios, rose petals and pomegranates if you fancy!