I was reminded of this beautiful Persian Love Cake whilst reading the most fabulous book by Holly Ringland called The Seven Skins of Esther Wilding, the best book that I have read in a very long time, I was totally captivated and was totally bereft when I finished it. In the book it is called something else, but a little research leads me to believe that it is a Persian Love Cake that they refer to.

The actual origins of the Persian Love Cake are that a Persian Woman made this intoxicating cake to make a Prince fall in love with her, they do say that the way to a man’s heart is through his stomach !!! I have wanted to make this cake for so long, I love anything rose flavoured, so decided that this would be the perfect cake to end 2023 on. Enjoyed with a glass of Champagne it will just be perfect.

I did think it was going to be a tricky bake, there are a lot of interesting ingredients, but it is actually very simple, but makes a very impressive cake, perfect for romance, celebration or just because you love it. I have the philosophy that you should never save anything for best or for an occasion, always use your best vintage china, most delicate of champagne glasses, eat well, dress well, live every day as if it is your last and live each day well.

So on that positive note, I wish you all a very Happy New Year and wish you love and light for 2024.

Love Di 💋

FOR THE CAKE

200 grams unsalted butter

150 grams caster sugar

4 medium eggs

12 cardamom pods

100 grams plain flour , sifted

275 grams ground almonds

zest and juice of 1 unwaxed lemon

1 tablespoon rose water

1 teaspoon baking powder

a generous pinch of fine sea salt

FOR THE DRIZZLE TOPPING

2 tablespoons caster sugar

juice of 1 lemon

½ tablespoon rose water

FOR THE ICING

150 grams icing sugar

juice of ¾ lemon

2 teaspoons cold water

TO DECORATE

2 teaspoons chopped pistachios

2 teaspoons dried rose petals

Pre-heat the oven to 160°C/Gas 3. Grease a 22cm cake tin (one with a removable base) and line it with baking parchment.

In a large mixing bowl, cream the butter and sugar together. When the mixture is thoroughly combined, beat in the eggs.

Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and grind the seeds to a fine powder. Add them to the cake mixture, along with the flour, ground almonds, lemon zest and juice, rose water, baking powder and salt. Mix well.

Pour the mixture into the cake tin and bake in the oven for 45 minutes. To check if it is ready, stick a fork in the middle of the cake — it should come out dry.

Towards the end of the cooking time, make your drizzle topping. Place the caster sugar, lemon juice and rose water in a small pan over a low heat and heat until the sugar melts.

Remove the cake from the oven and place it on a wire rack. Poke holes all over the top of the warm cake and drizzle over the syrup.

When the cake is completely cool, make the icing by combining the icing sugar, lemon juice and a few teaspoons of water until you have a smooth, thick icing. Spoon the icing over the cake and finish with a sprinkling of sliced pistachios and, if you like, rose petals. As you can see from the photos above, I did a circle of rose petals on the outside and then a circle of the pistachios.