Persian-style love cake
Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 14 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
14
- 2 cups almond meal
- 1 cup plain four
- 2teaspoons baking powder
- 1 1/2teaspoons ground cardamom
- 200grams unsalted butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1/4 cup Greek-style natural yoghurt
- 1 orange, zested, juiced
- 1 1/2tablespoons rosewater
- 1 1/4 cups icing sugar, sifted
- 1/4 cup pistachios, chopped
Description
Send some love with this elegant cake, beautifully presented with a simple, fragrant icing flavoured with rosewater and orange, and topped with a scattering of chopped pistachios.
Method
Step 1 of 4
Preheat oven to 160°C/140°C fan-forced. Grease and line a 22cm (base) round cake pan with baking paper. Combine almond meal, flour, baking powder and cardamom in a bowl.
Step 2 of 4
Using an electric mixer, beat butter and sugar in a large bowl until pale. Add eggs, one a time, beating well after each addition, until combined. Beat in yoghurt, orange zest, 2 tbs orange juice and 1 tbs rosewater.
Step 3 of 4
Fold in dry ingredients until just combined. Spoon into prepared pan, smooth surface. Bake for 55 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool.
Step 4 of 4
Sift icing sugar into a bowl. Stir in remaining rosewater and orange juice. Stir until smooth. Pour over cake. Top with pistachios. Serve.
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.