Persian Love Cake

silkroadrecipes.com

Sarah Campbell

subheading: WET INGREDIENTS:

½ cup butter or ghee

2 tablespoons olive oil

1 ½ cups sugar

1 teaspoon orange zest

1 teaspoon ground cardamom

4 large eggs room temperature

1 cup buttermilk

1 tablespoon rose water

subheading: DRY INGREDIENTS:

2 ⅓ cups almond flour

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

3 tablespoon almonds sliced optional

subheading: OPTIONAL TOPPINGS:

subheading: SYRUP (POUR OVER WARM CAKE):

½ cup honey

⅓ cup orange juice

1 teaspoon orange zest

1 tablespoon rose water (or orange water)

¼ teaspoon saffron ground

¼ cup pistachios chopped

subheading: ICING (POUR OVER COOL CAKE):

1 ½ cups powdered sugar

4 ½ teaspoons whole milk

1 tablespoon rose water (or orange water)

½ teaspoon lemon or orange zest (optional)

2 tablespoons rose petals

¼ cup pistachios chopped

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