Persian Love Cake

I came across this earlier in the year when I was looking for cakes involving rose water.  I chose a different recipe at the time, since this is more of a coffee cake than a layer cake, but it was always in the back of my mind to bake for the tea party.

This is Broma Bakery's version of Yasmin Khan's Persian Love Cake.  The only thing I'm changing is the garnish.  Aside from the part that I don't like pistachios, you're supposed to garnish with something that is also an ingredient in the dish.  So, sliced almonds to represent the almond flour.  I did cheat on the flower petals.  Couldn't find dried rose petals and subbed hibiscus.  The intent is there.

The recipe does call for bleached almond flour, not ground almonds or almond meal.  This is the same stuff you use for macarons and GF pastries.  It doesn't taste any different, but there will be a coarser texture to the cake and it won't rise as well if you use another product.  Once a specialty item, the proliferation of GF sections has made it easy to find.  Bob's Red Mill is currently considered the best brand for pastries by most blogs.

Cake
1/2 C unsalted butter
3 Tb vegetable oil
2 eggs, room temperature
1 C sugar
*1 tsp lemon zest
*2 tsp lemon juice
*2 Tb rose water (not syrup)
1 tsp vanilla
1-1/2 C flour
1/2 C almond flour
2 tsp ground cardamom
1 tsp baking powder
1 tsp salt

1.  Preheat oven to 350º.  Grease and line an 8" or 9" cake pan.  This did rise to the top of a 2" deep 8" pan.  If you only have 1-1/2" pans, go for a 9".  If using, start soaking a baking strip.

2.  Cream together butter, oil, and sugar. Cream in eggs one at a time, then add lemon zest, juice, rose water, and vanilla.  It's going to be soupy.

3.  Sift together remaining ingredients and add to mixer.  Beat on low until just combined.  Now, it's going to be thick.  Pour into cake pan, spread out with a spatula, secure baking strip, and bake for 40 minutes or until cake passes the toothpick test.

4.  Cool cake on counter in pan for 5 minutes.  Turn out and cool completely before icing.  Cake can also be frozen at this point and finished later.

Icing
*1-1/2 C powdered sugar
*1 Tb rose water
1-1/2 Tb milk
1/4 C sliced or slivered almonds
3 Tb dried rose petals

1.  In a small bowl, beat together powdered sugar, rose water, and milk into a glaze.  For a thinner glaze, add more milk, not rose water.

2.  Place cake on serving platter.  Spread glaze on top.  Dripping over the sides is welcome.  Allow to settle onto the cake for a minute or two, then sprinkle with nuts and petals.  Glaze should set up in about half an hour, less if the cake was still frozen when iced.

Makes 1 cake, 8-10 servings
Difficulty rating  :)