Baking · Desert

Persian love cake 

This is a lovely moist cake made with mainly ground almonds . A hint of cardamom, lemon and rose. Frosted with cream cheese icing and decorated with dried lavender and rose petals . 


200g butter

150g castor sugar

4 eggs

5 ml ground cardamom

100 g cake flour

250g ground almonds

5 ml baking powder

Grated rind and juice of 1 lemon

15 ml rose essence

Cream cheese icing

250g thick cream cheese

125g butter

750ml sifted icing sugar

Grated rind of 1 lemon

15ml lemon juice


Cream the butter and sugar until light and fluffy . Add the eggs one at a time beating after each addition .

Add in the cardamom, flour, almonds , baking powder, lemon, rose essence , and mix until well blended. . Pour the mixture into a lined and greased 22cm cake tin. Bake at 160C for 30-40 minutes or  until a skewer inserted into the cake comes out clean . Place on a cooling rack and cool for 20 minutes . Turn out onto and cooling rack and when completely cold frost with cream cheese icing and decorate with dried rose petals and lavander.

Icing: cream the cream cheese until fluffy. Beat in the butter until well blended . Add the icing sugar and lemon rind and juice. Use to frost the cake. Decorate with dried rose petals and fresh lavender .

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