Persian Love Cake Recipe | Dr. Oetker

Ingredients

• 220 g Plain Flour
• 195 g Caster Sugar
• 9 g Cornflour (1 tbsp)
• 10 g Dr. Oetker Baking Powder (2tsp)
• 1.25 g Dr. Oetker Bicarbonate of Soda (1/4tsp)
• pinch Salt
• 1.5 g Ground Cardamom (1/2tsp)
• 140 ml Buttermilk (room temperature)
• 100 ml Aquafaba (liquid from 1 can of chickpeas)
• 90 ml Vegetable Oil (any flavourless oil)
• 5 ml Apple Cider Vinegar (1tsp)
• 5 g Dr. Oetker Madagascan Vanilla Paste (1tsp)
• 2.5 ml Dr. Oetker Moroccan Almond Extract (1/2tsp)
• 25 g Salted Butter (very soft)
• 75 g Full Fat Cream Cheese
• 200 g Icing Sugar
• 2.5 ml Rose Essence (1/2tsp, optional)
• 10 ml Whole Milk (2tsp)
• 1 pinch Saffron
• Dr. Oetker Yellow Food Colour Gel (optional)
• Rose Flower (whole rose, washed and dried)
• 10 ml Dr. Oetker Liquid Glucose (2tsp)
• 5 ml Water (1tsp)
• 14 g Caster Sugar (1tbsp)
• about 20 g Ground Pistachios
• about 25 g Dr. Oetker White Chocolate Chunks
• Pişmaniye (turkish candyfloss)