Persian Love Cake with Citrus glaze

A moist rosewater, cardamon, and almond cake.

You know those foods that people either hate or love...this isn't one of them. Everyone loves this cake.

Ingredients:

In the cake:

• 1/2 cup unsalted butter, softened

• 3 tbsp canola or vegetable oil

• 2 large eggs, room temp

• 1 cup white sugar

• 1 tsp orange zest

• 1 tbsp lemon juice

• 2 tbsp rose water

• 1 tsp almond extract

• 1 1/2 cups all-purpose flour

• 1/2 cup almond flour

• 1 tbsp ground cardamom

• 1 tsp baking powder

• 1 tsp salt

In the glaze:

• 2 cups confectioners sugar

• 1 tsp lemon zest

• 1/4 cup orange juice

• 1/2 tbsp rose water

• 1/2 tsp pink food dye (optional)

• 1/4 cup crushed pistachios (optional)

• 3 tbsp dried rose petals (optional)

Directions:

1. Preheat the oven to 350°F and prepare one 8-inch cake pan with parchment paper and butter.

2. Beat together butter, oil, eggs, and sugar until light and fluffy in a stand mixer with the paddle attachment, or a hand mixer.

3. Mix in orange zest, lemon juice, rosewater, and almond extract.

4. Fold in dry ingredients until just combined.

5. Pour batter into the prepared baking dish and bake for 30-40 minutes, or until you can stick in a toothpick and have it come out clean.

6. Let the cake cool on a wire rack as you prepare the glaze.

7. For the glaze: In a small bowl mix together the sugar, lemon zest, orange juice, rose water, and food coloring until fully combined. The mixture should not be too thick, or too liquidy.

8. Pour your glaze over the cooled cake on a wire rack with parchment paper underneath (It will catch the glaze that falls over the sides), sprinkle the pistachios and dried rose petals on top.

9. Slice, serve, and enjoy!