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.

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


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t