We just added a Bundt Tin to the Cupcake Jemma site and we thought you'd like to see what you could bake in it so here's Sally to show you how to make a beautifully fragrant and super moist Persian Love cake.
This super moist almond cake is topped off with a simple glaze. It's really easy and though it might seem like crazy combination of different flavours, its absolutely gorgeous and we reckon you will love it too! If you don't have a Bundt tin, don't fret! You can make this in a regular 8 cake tin too.
300g Soft unsalted Butter
225g Caster Sugar
Zest of 1 Lemon
6 Eggs
1 tsp Rose Water
150g Plain Flour
1. 5 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Ground Cardamom
400g Ground Almonds
1 tbsp Plain Yogurt
100g Caster Sugar
2-3 tbsp Water
1/2 tsp Rose Water
150g Icing Sugar
2-3 tbsp Lemon Juice
Chopped Pistachios and Dried or Crystallised Rose Petals to decorate.
food: In Indian desserts we use cardamon alot. so a very easy way I do is to grind the cardamon seeds with sugar. and voila it's fine powder Date: 2020-11-05
