Persian Love cake | Saffron cardamom cake recipe| Saffron Persian cake recipe

rose water

💰Cheaper: orange blossom water

Orange blossom water provides a similar floral note.

unsalted butter

🥗Healthier: coconut oil

Coconut oil is dairy-free and adds a subtle flavor.

sliced almonds

💰Cheaper: chopped peanuts

Chopped peanuts are more affordable while adding crunch.

sugar

🥗Healthier: honey

Honey is a natural sweetener with a unique flavor.

Soak the saffron in warm milk for 15-20 minutes.

Mix the flour, almond powder, salt, and baking powder and keep aside.

Beat the butter and sugar on medium speed for 5-8 minutes until light and fluffy.

Add the eggs one at a time and whisk well after each addition.

Add rose water and mix until just incorporated.

Add the flour mix and incorporate.

Add the milk in 2 additions and whisk until incorporated.

Pour the batter into a 6 inch pan.

Bake in a preheated oven at 170°C for 40-45 minutes.

Let it cool completely before spreading the glaze.

Spread the glaze over the cake and decorate with rose petals and pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens