Persian Love Cake with Pistachio and Rosewater

Instructions

Preparation [01:18]

1. Preheat your oven to 350°F (175°C).
2. Prepare an 8-inch pan for baking: place a parchment paper circle on the bottom and spray the sides with a non-stick baking spray.

Cake Batter [01:34]

1. In a large bowl, combine the 3/4 cup granulated white sugar with the zest of 1 large orange. Mix with your fingers to release the oils [01:34].
2. Add the 2 eggs, 1/4 cup freshly squeezed orange juice, 1/2 cup melted butter, 1/2 cup sour cream, and 1 1/2 tsp rosewater extract. Beat for a couple of minutes until the eggs are well combined [01:57].
3. In a separate bowl, whisk together the 1 cup all-purpose flour, 1 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt, and 1 1/2 tsp ground cardamom [02:44].
4. Sift the dry ingredients into the bowl with the wet ingredients to avoid lumps [03:19].
5. Mix until well incorporated [03:34].
6. Fold in the 1/3 cup finely chopped/diced pistachios [03:45].
7. Pour the batter into the prepared pan and smooth the top [04:00].

Baking [04:21]

1. Bake for 33–35 minutes until set in the middle and a toothpick comes out clean. The top should be a light golden-brown and the sides a richer golden-brown [04:29].
2. Allow to cool for a few minutes in the pan, then carefully remove the springform ring and transfer to a wire rack to cool completely [05:48]. Remove the bottom parchment paper [06:03].

Icing [04:55]

1. In a bowl, combine the 1 cup powdered sugar, 1 tsp orange zest, and 1 tsp rosewater extract.
2. Add heavy cream a few tablespoons at a time, mixing until you reach your desired thick glaze consistency [04:55].

Assembly [06:13]

1. Pour the glaze over the completely cooled cake, allowing it to drip down the sides [06:22].
2. Sprinkle the top with the diced pistachios and add dried edible rose petals and rose buds for garnish [06:44].
3. Slice and serve [07:37].