Persian Love Cake

bromabakery.com

napp22

subheading: For The Cake:

½ cup salted butter, room temperature

3 tablespoons vegetable (or canola) oil

2 large eggs, room temperature

1 cup granulated sugar

1 teaspoon lemon zest (about 1 lemon)

2 teaspoons lemon juice (also about 1 lemon)

2 tablespoons rose water

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

½ cup Bob’s Red Mill Super Fine Almond Flour

2 teaspoons ground cardamom

1 teaspoon baking powder

¾ teaspoon salt

subheading: For The Glaze:

1 ½ cups powdered sugar

1 tablespoon rose water

1 ½ tablespoons whole milk

¼ cup chopped pistachios

3 tablespoons rose petals

2 tablespoons candied ginger (optional, I just felt like it added nice texture)

Directions at bromabakery.com

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