Persian Love Cake

Persian Love Cake

4.6 134 ratings

Prep. 10 min

Total 1 h 15 min

12 slices

Ingredients

Sponge

pistachio nuts, unsalted, shelled
60 g
ground cardamom
½ tsp
blanched almonds
250 g
lemon thin peelings of skin
1
light brown sugar
150 g
unsalted butter soft, plus extra for greasing
200 g
medium eggs
4
plain flour
100 g
baking powder
1 tsp
rose water
2 tsp
fine sea salt
1 pinch

Syrup

light brown sugar
30 g
lemon juice
40 g

Icing and Decoration

mascarpone
200 g
icing sugar
40 g
rose water
½ tsp
edible rose petals (optional)

Difficulty

easy

Nutrition per 1 slice

Sodium 138.7 mg

Protein 10 g

Energy 1916.7 kJ / 458.1 kcal

Fat 34.4 g

Fibre 3 g

Saturated Fat 13.5 g

Carbohydrates 31.3 g

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