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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Persian Love Cake

1.0

1 medium organic lemon, washed, scrubbed, seeds removed, cut into eighths

1 cup sugar

3 large eggs

½ cup neutral oil (canola or sunflower)

½ cup shelled pistachios, preferably unroasted & unsalted

1 tbsp rose water

1½ cups self-rising flour (210g) OR 2 cups almond flour (190g) + 1 tsp baking powder OR 1½ cups all-purpose flour (210g) + 1 tsp baking powder

1 cup powdered sugar

1 tbsp fresh lemon juice

1 tbsp rose water

Crushed pistachios for garnish

Dried rose buds for garnish

Blend chopped lemon and sugar in a blender until smooth
Add eggs, oil, pistachios, and rose water to the blender and blend briefly for about 10 seconds so pistachios stay chunky
Add flour and baking powder if needed, then pulse only twice to avoid over-mixing and finish folding with a spatula if needed
Pour batter into a greased loaf or cake pan and bake at 350°F (175°C) for approximately 45 minutes until a toothpick comes out clean
Mix powdered sugar with lemon juice and rose water to desired consistency to make the icing
Drizzle icing over cooled cake and garnish with crushed pistachios and dried rose buds

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

CuisinePersian

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 35 weeks ago

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