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Rose and pistachio are two of the most important flavours in Persian Love Cake I choose to decorate my Persian Love Bundt with delicate rose buds and whole pistachios
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Persian Love Bundt

Persian Love Cake is a wonderful, fragrant, moist sponge cake. Why not bake it in a beautiful bundt tin for an extra special celebration cake?
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: Middle Eastern
Diet: Vegetarian
Servings: 16 slices
Calories: 236.71kcal

Ingredients

For the cake

  • 100 ml almond milk warm
  • 3 strands saffron
  • 6 eggs
  • 220 g caster sugar
  • 250 ml natural yogurt
  • 150 g ground almonds
  • 150 g self raising flour
  • 5 cardamom seeds only, ground
  • 50 g pistachios chopped
  • 1 lemon zest only
  • 1 orange zest (save the juice for further down the recipe)
  • 2 tbsp rose water

For decoration

  • 6 tbsp honey
  • 1 orange juice only
  • 1 tbsp rose water
  • rose petals for decoration only
  • 2 tbsp pistachios whole
  • 1 tbsp icing sugar
Metric - US Customary

Instructions

  • Pre-heat the oven to 140C and grease your pan
  • Begin by adding the saffron to the warm milk and place to one side.
  • While the milk is infusing, beat together the eggs and sugar until thick and creamy.
  • Fold in the yogurt being careful not to burst too many of the air bubbles created in the previous step.
  • Next, fold in the ground almonds, flour, ground cardamom, citrus zest and chopped pistachios. Finally add the rosewater and the milk and saffron mix to the cake batter, stirring gently.
  • Bake in the centre of the oven for between 45 minutes and an hour or until the cake is bouncy to the touch, a skewer comes away clean from the centre of the cake and the cake has begun to move away from the edges of the pan.
  • Leave the cake to cool for 5-10 minutes in the pan before transferring on to a cooling rack.
  • While the cake is cooling make a syrup from the honey, orange juice and rose water.
  • Heat the syrup gently before spooning over the cake.
  • To decorate, scatter rose petals and pistachios over the cake.
  • Once the cake has cooled completely and the syrup has soaked in, dust lightly with icing sugar.

Notes

1. Use a food processor on the 'pulse' setting to chop the pistachios quickly.
2. The batter is quite wet. Don't panic! It's meant to be like that.

Nutrition

Calories: 236.71kcal | Carbohydrates: 34.62g | Protein: 6.93g | Fat: 8.89g | Saturated Fat: 1.44g | Trans Fat: 0.01g | Cholesterol: 63.41mg | Sodium: 39.83mg | Potassium: 151.29mg | Fiber: 2.44g | Sugar: 23.87g | Vitamin A: 160.94IU | Vitamin C: 12.92mg | Calcium: 72.39mg | Iron: 1.09mg