Persian Love Cake

Cooking Time
59 Minutes
Portions
12

Ingredients

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  • g Country Range Creamery Butter
  • g Country Range Fresh Free Range Eggs
  • g Country Range Ground Almonds
  • g Country Range Pistachios, chopped
  • g Country Range Plain Flour
  •   tsp Country Range Baking Powder
  • g Caster Sugar
  •   tsp ground cardamom
  • g orange zest and juice
  •   tbsp rose water
  •   tbsp icing sugar
  • g orange juice and zest
  •   tsp rosewater
  • g Country Range Pistachios, chopped
  •   tsp dried rose petals

  • 1

    Step 1

    Pre heat the oven to 160°C
  • 2

    Step 2

    Cream the caster sugar and soft butter until light and fluffy.
  • 3

    Step 3

    Add the rosewater, ground cardamom and the beaten eggs 1 at a time. Add a spoonful of ground almonds after each egg to stop the mix splitting.
  • 4

    Step 4

    Add the baking powder to the flour, chopped pistachios and the rest of the ground almonds.
  • 5

    Step 5

    Add the zest and juice of 1 orange to the egg mix.
  • 6

    Step 6

    Add the flour and mix slowly into to the egg mix to form a nice loose cake mix.
  • 7

    Step 7

    Pour the mix into a buttered spring base cake tin and bake for 40 minutes.
  • 8

    Step 8

    Meanwhile, make the orange frosting by mixing the icing sugar, rosewater and orange juice and zest.
  • 9

    Step 9

    Once the cake has been cooked and cooled. Drizzle the top with the frosting to make it look super classy. Top with chopped pistachios and dried rose petals.

Ingredients

  • 200 g Country Range Creamery Butter
  • 4 g Country Range Fresh Free Range Eggs
  • 300 g Country Range Ground Almonds
  • 40 g Country Range Pistachios, chopped
  • 100 g Country Range Plain Flour
  • 2 tsp Country Range Baking Powder
  • 175 g Caster Sugar
  • 0.5 tsp ground cardamom
  • 1 g orange zest and juice
  • 1 tbsp rose water
  • 3 tbsp icing sugar
  • 1 g orange juice and zest
  • 2 tsp rosewater
  • 25 g Country Range Pistachios, chopped
  • 1 tsp dried rose petals