love cake
I was immediately drawn to the Persian Love Cake the first time I saw it. The rose petals, lemon, and cardamom all spoke to me. And who can’t resist a baked good decorated in flower petals.
As the first day of spring approached this year, I remembered this cake and wondered if I could incorporate my favorite tea. This Love Cake with Cardamom Rose Green Tea infused icing is a riff off that Persian Love Cake I saw all those years ago.
love cake
CAKE
1/2 c unsalted butter, softened
3 T olive oil
3/4 c sugar
4 eggs
zest & juice of a lemon
1 T rose water
2 tsp cardamom
2 c almond flour
3/4 c flour
1 t baking powder
1/2 tsp salt
SYRUP
2 T sugar
juice of a lemon
1/2 tsp rose water
ICING
4 T just boiled water
1 tsp Cardamom Rose Green Tea
1 1/2 c powdered sugar
GARNISH
1-2 T pistachios, chopped
1-2 T rose petals, dried or fresh
Pre-heat the oven to 350. Grease a 9-inch cake pan.
In a large mixing bowl, cream the butter, oil, and sugar together. When the mixture is thoroughly combined, beat in the eggs.
Next add the lemon zest & juice, rose water, and cardamom. Mix to combine.
In a separate bowl, mix almond flour, flour, baking powder, and salt.
Add the dry ingredients to the butter & sugar bowl and mix until just combined.
Pour into the prepared cake pan and bake for 45 minutes.
Remove the cake from the oven and place on a wire rack.
Prepare your syrup by combining the sugar, lemon juice, and rose water in a small pan over low heat until the sugar melts.
Remove the cake from the pan and poke holes all over the top. Drizzle your syrup over the cake. Let it cool.
When the cake is completely cool, make the icing. Start by boiling water. Steep the tea in just boiled water for 15-20 minutes.
In a mixing bowl, combine the strained tea and powdered sugar to create your icing.
Frost the cake with the icing and garnish with pistachios and rose petals.
Enjoy with a cup of hot tea.
