Persian Love Cake

Let’s Make a Persian Love Cake

As much as I want to say you should give your all to someone, I think that’s nonsense.
It’s okay to be selfish with yourself. In fact, it’s better if you are. Give your partner 80%, but save 20% for yourself—to always remember who you are as an individual. You don’t date someone to change them, just as you shouldn’t change yourself for them. This isn’t school. At the end of the day, no one’s giving you an A+ for your relationship. Always ask yourself: Is life easier alone or with this person? A relationship should be complementary. People in relationships should always want the best for each other. If you’re going through a breakup from a bad relationship, know that you miss the person you thought they were—not the person they actually are. I know the rose icing kinda looks like cum, but that’s nothing unusual in my diet. I made this cake for someone I wanted to date, only to find them throwing it away—because apparently, they’re diabetic. From that moment on, I set a hard boundary: I will no longer date someone who doesn’t eat dessert. You can’t love someone if you don’t love yourself. And remember—love is a choice that must be made, over and over again

1. Pre-heat oven to 350º and combined All-Purpose Flour, Almond Flour, Baking Powder, Baking Soda, and Salt together. Optional, but I like to sift everything together after being combiend. This is our dry ingredient mixture.

Even though mixing will get rid of most of the lumps, I like to sift different flours together so that the dry ingredients are homogenous. I would rather spend the extra time doing this than have my cake rise unevenly or have weird lumps of baking soda and powder in it.

2. In a mixing bowl, cream together Butter, Lemon Zest, Cardamom, and Sugar until light and fluffy, medium high speed for 2-3 minutes. Incorporate in the Eggs, then finally mix in Vanilla, Almond Extract, Milk, Lemon Juice, and Rose Water. Scrape down the sides of the bowl.

Creaming the Butter, Lemon Zest, and Cardamom, and Sugar will not only add air into the batter, but will also release the lemon oils as the sugar grates against the zest. You can really add cardamom at any point of mixing, but do whatever is best for you, cubed butter will cream easier than a whole stick of butter.

Incorporating the eggs first before add all of the other ingredients will ensure that the whole mixture is homogenous.

The picture is what the butter and sugar looks like after an egg has been incorporated in it.

3.Add in the dry ingredients mixture, and mix on low until just barely incorporated.

You just want the dry mixture to barely get incorporated as mixing too much will cause gluten development and can make the cake more tough than it should be. Using almond flour, makes the cake denser and more rich, but will also make the cake tougher as well.

4. Pour the batter into a buttered and floured 9’’ cake tin that is lined with parchment on the bottom, smooth out the top if needed and bake for 55-60 minutes until a toothpick comes out clean when inserted into the center.

I use an offset spatula to smooth out the top because I really don’t want it to bake unevenly and have a weird shaped top.

5. After baking, remove the tin from the oven to cool for 10 minutes. Then, trace around the edges of the cake tin using a thin knife, flip into a cooling rack and cool for at least one hour.

I flip my cake upsides down for a flatter surface.

6. Make the Glaze, by combining Powdered Sugar, Rosewater, and Lemon juice together. Pour it over the cooled cake and top with Rose Petals, Crushed Pistachios, and Matcha Powder.

You can adjust the ratio of Rose Water and Lemon Juice together so that it taste less like rose and more sour to cut through the density of the cake. Here’s a fun tip, if you use 1 Tbsp of Rosewater and 1.5 Tsp of lemon juice, it will make a glaze that taste like lychee.