#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.
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...
- Chocolate Brandy Cake by Food Lust People Love
- Chocolate Mayonnaise Bundt With White Chocolate Ganache by Sneha's Recipe
- Death by Chocolate Bundt Cake by Palatable Pastime
- Ferrero Rocher Bundt Cake by Magical Ingredients
- Full of Love Chocolate Bundt Cake by Making Miracles
- Heart Healthy Chocolate Pumpkin Bundt by A Day in the Life on the Farm
- Here's My Heart Amaretto Bundt by Sweet Sensations
- Love & Chocolate Beet Bundt Cake by Patyco Candybar
- Persian Love Cake, Bundt-Style by Culinary Adventures with Camilla
- 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
- 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)
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.
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....
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!ReplyDelete
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.Delete
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.ReplyDelete
Yes! I agree on the rose: in moderation!Delete
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!ReplyDelete
Thanks, Radha. I had a lot of fun with this one.Delete
Oh these are just so very pretty!! Love the glaze and petals tooReplyDelete
How beautiful your cakeReplyDelete
Is full of color and flavor, I love your recipe.
It is perfect for celebrating Love !!!
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.ReplyDelete
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