Persian Love Cakes | Recipe | Natalie Penny

Name: Persian Love Cakes | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly grease a deep baking tray, a 12-16 hole muffin tin, or a 20cm cake tin, depending on the shape of the cake(s) you'd like to make.; Add all the dry ingredients, apart from the pomegranate seeds, to a food processor. Pulse until it looks like fine breadcrumbs, and empty into a large bowl.; Combine the wet ingredients in a second bowl, tasting the rose water before adding. It can vary in strength, so use more or less, depending how strong it is.; Fold the wet ingredients into the dry. Spoon the batter into your chosen tin(s) and finish with a sprinkle of pomegranate seeds.; While your cake(s) are baking, make your glaze. Place the pomegranate seeds in a sieve, and use the back of a spoon to squeeze them and release their juices into a bowl.; Remove the cake(s) carefully from their moulds, drizzle with the glaze, and sprinkle with the chopped pistachios – they can be served warm or at room temperature.; These cakes taste better over time, so they're ideal for making ahead to eat the next day. They'll keep in an airtight container for 3-4 days.

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You could also bake the batter in a round tin to make a large cake and serve it in traditional slices, if you prefer – although the baking time is a…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly grease a deep baking tray, a 12-16 hole muffin tin, or a 20cm cake tin, depending on the shape of the cake(s) you'd like to make.
Add all the dry ingredients, apart from the pomegranate seeds, to a food processor. Pulse until it looks like fine breadcrumbs, and empty into a large bowl.
Combine the wet ingredients in a second bowl, tasting the rose water before adding. It can vary in strength, so use more or less, depending how strong it is.
Fold the wet ingredients into the dry. Spoon the batter into your chosen tin(s) and finish with a sprinkle of pomegranate seeds.
While your cake(s) are baking, make your glaze. Place the pomegranate seeds in a sieve, and use the back of a spoon to squeeze them and release their juices into a bowl.
Remove the cake(s) carefully from their moulds, drizzle with the glaze, and sprinkle with the chopped pistachios – they can be served warm or at room temperature.
These cakes taste better over time, so they're ideal for making ahead to eat the next day. They'll keep in an airtight container for 3-4 days.