Skip to main content

Persian Love Cake, Bundt-Style #BundtBakers

I am still fairly new to the baking group called Bundt Bakers, but I am already enamored with the bloggers and their creative baked goodies.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Wendy of A Day in the Life on the Farm is hosting February's Bundt Bakers group. When I read her prompt - "Share a Bundt that you made to show your Valentine(s) how much you love them" - I immediately thought of a Persian Love Cake.

I have made Persian Love Cake before. It's a fragrant rose-scented cake flavored with ground cardamom and almond flour. And it's topped with crushed pistachios and candied rose petals. So, I  decided to adapt that into a bundt for this month's event. Before I get to my recipe, here's the line-up of the group's Valentines' bundt cakes...

Ingredients makes 3 mini bundt cakes


  • 1/2 cup butter, room temperature
  • 3 Tablespoons olive oil
  • 2 large eggs, room temperature
  • 3/4 cup organic granulated sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 2 teaspoons lemon juice (also about 1 lemon)
  • 1/2 teaspoon rose water
  • 1 Tablespoon saffron liqueur (I have Liquore Strega from Italy, you can substitute pure vanilla extract if you like)
  • 2 Tablespoons heavy whipping cream
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 3 teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder

Glaze and Finishing
  • 1-1/2 cups organic powdered sugar
  • 1-1/2 Tablespoons whole milk
  • 1 teaspoon freshly squeezed lemon juice
  • 3 Tablespoons candied ginger
  • lemon peel curls from an organic lemon
  • petals from an organic flower (I used some geranium from our garden)


Butter bundt pans and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, cream together butter, oil, and sugar until lightened and fluffy. Add in eggs and beat until well-combined. Add in lemon zest, lemon juice, rose water, saffron liqueur, and heavy cream.

Add in flour, almond flour, spices, and baking powder. Beat with a wooden spoon until everything is nicely moistened.

Spoon batter into prepared bundt pans. Bake for 40 minutes, or until cake is firm to the touch and lightly brown. Remove from the oven and allow to cool for 5 minutes before inverting onto a wire rack. Let cool completely. 

Whisk together powdered sugar, whole milk, and lemon juice to form a thick glaze.

Once the cakes are completely cooled, drizzle the glaze over the bundts. Sprinkle candied ginger over the top and garnish with lemon curls and organic petals.

 Serve immediately. For the adults in the house, I served this with cordials of the saffron liqueur.

That's a wrap for the #BundtBakers Valentines' cakes. We'll be back next month with caffeinated bundt cakes with Rebekah of Making Miracles leading the discussion. Stay tuned....


  1. I'm not a huge fan of rose flavor in desserts but 1/2 teaspoon doesn't sound like too much. Or perhaps I could leave it out? I do love the rose petals on top. What a beauty!

    1. Thanks, Stacy. Yes, rose is not a hit in my household either. But you could totally leave it out or just use vanilla or lemon extract.

  2. Another option for flavor is orange blossom water. Although I do love the rose if it is not overdone. Perfect with cups of steaming hot tea.

  3. A perfect cake! I love the rose flavor, I add crushed damask rose petals too! Your cake looks stunning and delicious, I was waiting to read your post from the moment you posted the picture in the group. Awesome!

  4. Oh these are just so very pretty!! Love the glaze and petals too

  5. How beautiful your cake
    Is full of color and flavor, I love your recipe.
    It is perfect for celebrating Love !!!

  6. In my fridge sits a bottle of rosewater that I'm hesitant to use. This looks and sounds so good, I would love to try it.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa