How to make a moist Persian Love bundt cake? This Persian love cake recipe is a pretty-looking bundt cake with pink cream cheese drizzle icing topped with rose petals and pistachios. What makes a Persian love cake is the spices; cardamom, cinnamons, hints of rose, lemon and almonds are secret tips to keep the cake moist. To decorate this Persian Love cake with icing, drizzle with this fancy pink cream cheese icing and decorate it with pistachios and rose petals. I am sure this would be a delicious cake to try baking any time of year, no need for a special occasion. This bundt cake would work well with alternative flours like spelt flour too.
Bake a Persian love cake at home and say love someone with a Sue Maree P bundt cake recipe.

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👩🏻‍🍳Chapters
0:00 Intro
0:32 Ingredients in Persian Love Cake
1:05 Step 1 – preparing the Persian love cake batter
1:27 Step 2 – preparing the Persian love cake batter - tip to stop curdling
2:05 step 3 – how to prepare your 23cm (9inch) bundt tin
3:21 pouring the cake into the bundt pan
3:45 how to prepare the glaze
4:12 Sue Maree P an extra tip on how to prevent the bundt cake from sticking in your bundt tin
4:55 How to add the drizzle the syrup on the cake
5:06 Tips on how to remove the bundt cake
5:50 How to make the Persian pink cream cheese drizzle icing/frosting
7:52 How to decorate the Persian Love Cake and drizzle the cream cheese in a piping bag
9:24 Outro and final cake
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👩🏻‍🍳 Curious how to make a Persian Love Bundt Cake click here for the recipe – [ Ссылка ]

👩🏻‍🍳 Curious how to make my easy Persian Love Cupcakes find the recipe here – [ Ссылка ]

👩🏻‍🍳Subscribe – [ Ссылка ]
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👩🏻‍🍳 INGREDIENTS
225g / 7.9 oz unsalted softened butter
200g / 7.1 oz caster sugar
250g / 8.8 oz SR flour (or 8.8 oz plain flour or spelt flour + 4 tsp baking powder)
4 eggs medium room temperature
75g / 2.6 oz ground almonds
zest (for the batter) and juice of 1 unwaxed lemon (only for the glaze)
1/2 cup Greek yoghurt
1 tsp ground cinnamon
1/4 tsp ground cardamom
1 tbsp rosewater syrup
pinch of salt
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👩🏻‍🍳GLAZE
2 tbsp castor sugar
juice 1 lemon
1 tbsp rose water
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👩🏻‍🍳 PINK DRIZZLE ICING
8.8 oz icing sugar
1-2 tbsp lemon juice
6.3 oz cream cheese
3 tsp of raspberry juice or a few drops of pink colouring
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👩🏻‍🍳DECORATE
2 tsp chopped pistachios
2 tsp dried rose petals
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Method
Preheat the oven to 160˚c fan-forced, 180˚C. Generously grease and flour a large bundt (23cm/9 inch) or fluted pan.
In a large mixing bowl, cream the butter and sugar on high speed for 2 minutes till pale and fluffy.
Add the eggs one by one, beating to mix after each addition. Sprinkle in some of the almond mixtures with each egg to prevent the mixture from curdling. Add in the yoghurt, and beat to combine.
Add the balance of the dry ingredients the ground almonds, flour, baking powder, salt and cardamom powder into this mixture. Then add the lemon zest and rose water. Do not over-mix.
Pour batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 40 minutes, at 160˚c
After 35 minutes of baking, start to prepare the syrup. Combine sugar, lemon juice and rosewater syrup in a small saucepan and heat till the sugar dissolves and the syrup thickens slightly.
Before removing the cake from the tin, poke holes in the top of the cake then brush or drizzle warm syrup over the cake and allow to cool the cake in a pan for 10 minutes. Sit on a damp tea towel to help loosen the cake. Gently remove the cake to a wire rack and allow it to cool completely before icing.
To make the icing, add 2 tbsp lemon juice to the sifted icing sugar in a bowl. Using either a wire whisk or a spatula, mix them together to form a smooth paste. Add cream cheese and pink colouring or raspberry juice (I use the defrosted juice from frozen raspberries).
Place the icing in the fridge to firm up slightly for 20-30minutes. Remove from the fridge and either drizzle with a large spoon or spoon mixture into an icing bag and add only to the top, the weight of the icing will slowly roll down the sides of the cake.
Sprinkle chopped pistachios and rose petals all over the top of the cake. Cut into slices and serve.
To store and keep the cake covered in a container on the kitchen bench for 2-3 days. Refrigerate if kept for a longer period.

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