Description
Delight your senses with these Persian Love Cakes, a sweet and aromatic treat that combines the richness of pistachios, almonds, and citrus flavors.
Ingredients
Scale
Cake:
- 1 1/4 Cups Powdered Sugar
- 1 Teaspoon Rose Water
- 1 Teaspoon+ Lemon Juice
- Finely Chopped Pistachios
- 1 Cup Finely Ground Pistachios
- 1 Cup Finely Ground Blanched Almonds
- 1 1/4 Cup Semolina Flour
- 1 1/2 Teaspoons Ground Cardamom
- 2 Teaspoons Baking Powder
- 1 1/3 Cups Unsalted Butter, At Room Temperature
- 1 1/2 Cups Sugar
- 4 Eggs, At Room Temperature, Lightly Beaten
- Finely Grated Zest From 1 Orange and 1 Lemon
- 2 Tablespoons Orange Juice
- 2 Tablespoons Rose Water
- 1/2 Teaspoon Vanilla Extract
Glaze:
- 1 Cup Powdered Sugar
- 1–2 Tablespoons Rose Water
- Lemon Juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350 degrees F. and spray a 9-inch springform pan or a mini Bundt cake pan with baking spray.
- Combine dry ingredients: In a bowl, mix almonds, pistachios, semolina flour, cardamom, and baking powder.
- Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs, zest, juice, rose water, and vanilla until blended.
- Combine batter: Mix in dry ingredients until well combined.
- Bake: Spoon batter into pan and bake until a tester comes out clean.
- Cool and glaze: Cool cake, then make glaze by whisking icing sugar, rose water, and lemon juice. Drizzle over cake and top with chopped pistachios.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust glaze consistency by adding more or less lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg