Persian Love Cake

Cooking Time
59

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