Every time I feel homesick, which is quite often because to me family is so important, I brew some Persian tea (there will be a step by step tutorial in my upcoming cookbook!) with some rose petals and it takes me back all the way back to Tehran, Iran.
I love to have my tea with something sweet, and this Persian Love Cake is such a lovely treat to have with a cup of tea or coffee, especially on a cold winter afternoon. Stay here so I can show you how to make this Persian cake filled with magical aromas of saffron, cardamom and rose water.
Persian love cake has become a hit in recent years and, in my humble opinion, it’s a fantastic dessert for Valentine’s Day. After all, nothing says “I love you” more than saffron and rose water. And as some say, this cake is “love at first bite”. I promise you and your sweetheart will love this delicate cake.
WHAT IS PERSIAN LOVE CAKE?
This is a beautiful cake flavored with the ingredients used in Persian style baking such as rose water, saffron, orange blossom water and cardamom. Once this beautiful cake is fully baked, I add a saffron glaze and top it with edible rose petals and crushed pistachios. It’s easy, pretty, and contains a world of stories in every bite.
What I love the most about this Persian love cake is the memories it brings. Our home was always enchanted with rose water and saffron aromas when I was a kid, and that’s why these aromas just bring me back to my childhood, to the time that life was simple and a bite of cake could turn a bad day into a good one. Just like now, because I still love cake just as much 🙂
Ingredients
- Persian Love Bundt Cake:
- 1 1/2 cup granulated sugar
- 5 large eggs
- 1/2 cup vegetable oil
- 1/4 cup rosewater
- 1/2 tsp ground cardamom
- 2 tbsp orange blossom water
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Saffron Glaze:
- 1/2 cup powdered sugar
- 2 tbsp bloomed saffron
- Topping:
- Dried rose petals
- crushed pistachios
Instructions
- Preheat the oven to 350f. Coat a bundt cake pan with non stick spray.
- Mix sugar and eggs until fluffy. Add in vegetable oil, rosewater, ground cardamom and orange blossom water into the mixture and whisk well.
- Add flour, baking powder and salt to the wet ingredients and gently whisk until combined.
- Pour the batter into the cake pan and bake for 35 minutes until tester comes out clean.
- Cool on a rack for 5 minutes then transfer into a serving dish.
- Saffron Glaze:
- Mix powdered sugar and bloomed saffron in a small bowl. If too thick, add a tablespoon of milk.
Thanks done share recipes to : https://www.unicornsinthekitchen.com/persian-love-bundt-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=296142496_8323776_331295