Persian Love Cake w/ Almond Flour

NOT gluten free (although you could try to make it so.....)

Adapted from a number of recipes online, most closely to Broma Bakery’s .

Could not wait....

• 8 Tbl unsalted butter, room temp (overnight is best)

• 2 Tbl veg oil

• 2 large eggs, lightly beaten

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• ~ 2 tsp of ground cardamom. If pre-ground, use 2. If grinding yourself, use slightly less).

• zest from a blood orange

• 2-3 tsp blood orange juice (~ 1/2 of the orange’s juice)

• 2 Tbl rose water

• 1 1/2 cups cake/pastry flour (you can try all almond flour to be gluten free, and take a teaspoon or two of oil out from above)

• 1/2 cup almond flour

• 1 tsp baking powder

• 3/4 tsp salt

Topping (all optional)

• 1 Tbl confectioners sugar

• 1/4 cup chopped pistachios (unsalted)

• Rose petals (fresh or from dried rose buds)

• Rose water syrup. You can try this recipe, or make any simple syrup with a few tablespoons of rose water. https://www.simplyleb.com/recipe/attar/

1. Preheat oven to 350

2. Line the bottom of a springform cake pan with parchment paper

3. Beat butter until fluffy

4. Add eggs and beat well until fully incorporated. Scrap sides down.

5. Add sugars, beat well until sugars are fully incorporated and mixture is light and fluffy.

6. Add cardamom, zest, orange juice and rose water. Beat well.

7. In a separate bowl, whisk together flours, baking powder and salt.

8. Add flour mixture to wet ingredients, and mix by hand until flour is just damp.

9. Scoop mixture into pan. It may be a bit sticky, so take care in spreading it around the pan as to not move the parchment too much.

10. Bake for 40 min. Test with a toothpick or cake tester. If using all almond flour, it MAY take just a few more minutes.

11. Remove from the oven to a wire rack and cool for 10-15 minutes.

12. Run a knife along the outside of the cake, and remove the spring form.

13. Invert the cake onto another rack or pan, and then place the cake top side up onto your serving dish.

14. Dust with the powdered sugar.

15. Sprinkle the middle 2/3 of the cake with the pistachios

16. Scatter the rose petals around the outer third.

17. Serve slices with a drizzle of the rose water syrup.