Persian love cake

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 170 degrees (top and lower heat) and cover the bottom of your spring form with a piece of baking paper. Grease the side with butter or baking spray.

2. 02

   STEP 2

   Done

   Break open the cardemo and remove the seeds. Then crush them all in a jack. Do not throw away the pods, because you can draw a delicious tea from them, see also the notes below.

3. 03

   STEP 3

   Done

   Beat the butter with the white bastard sugar, rasp of 1 lemon and bruised cardamom for 3 minutes in the bowl of a stand mixer or with a hand mixer.

4. 04

   STEP 4

   Done

   Strain the flour, baking powder and salt above and add the almond flour. Beat it in.

5. 05

   STEP 5

   Done

   Then knock the eggs through one by one and finally the milk, half the lemon juice and 3 Teaspoons of rosewater. Please note: Rosewater can vary considerably in strength depending on the brand, therefore first read my note about it.

6. 06

   STEP 6

   Done

   Make the batter in the springform tin and iron smooth. Bake the cake 45 - 50 minutes until it's just cooked. Put a satrep in the middle to check the gap.

7. 07

   STEP 7

   Done

   Then remove the spring form from the oven and leave 15 cool for minutes on a rack. Then remove the cake from the shape and let it cool completely on the rack. By turning the cake, the top becomes flatter.

8. 08

   STEP 8

   Done

   Put the powdered sugar in a bowl or high measuring cup and add the other half of the lemon juice and 1 Tea spoon of rosewater, stir this with a fork. Add approximately 1 milk until the glaze becomes slightly spreadable.

9. 09

   STEP 9

   Done

   When the cake is completely cooled, turn it back and place it on a nice plate or cake bowl. Divide the glaze over the top and iron smooth with the palette knife or the bulbous side of a spoon. Garnish the Persian love cake with finely chopped pistachios and edible rose petals.