Persian Love Cake

Cake:

Glaze:

To decorate:

Preheat the oven to 170°C. Grease and line a 23cm round springform tin with baking paper.

Cake:
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

In a separate bowl add the flour, almond flour, baking powder, ground cardamom and nutmeg. Whisk together.

Add half of the dry ingredients to the creamed mixture and beat well. 

Add the Lancewood Turkish Delight Double Cream Yoghurt and mix well, then add the remaining dry ingredients.

Lastly add the lemon zest and beat until well combined.

Spoon the batter to the prepared tin and spread evenly. Bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Glaze:
Meanwhile, make the glaze. Add the icing sugar to a bowl, then add the lemon juice and rose water. Mix well, then add just enough water to form a thick glaze.

Allow the cake to cool in the tin for 15 minutes, then carefully remove and cool completely on a cooling rack. 

Pour the glaze over the centre of the cake and use an offset spatula or knife to guide the glaze to the edges so that it drips over in places.

To decorate:
Decorate with the chopped pistachios and rose petals.

Store the cake in an airtight container for up to 5 days.