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

Bundts

  • 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)

Procedure

Bundts
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. 

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

Finishing
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....

Comments

  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!

    ReplyDelete
    Replies
    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.

      Delete
  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.

    ReplyDelete
  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!

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

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

    ReplyDelete
  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.

    ReplyDelete
  7. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

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