Rukmini Iyer's Persian Love Cake Recipe | Quick Cake Recipes
This is Rukmini's version of the classic Persian love cake, with rosewater icing, topped with fresh figs and slivers of pistachio.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 170g soft light brown sugar
- 170g soft unsalted butter
- 3 nice free-range eggs
- 125g self-raising flour
- 1 tsp baking powder
- 45g ground almonds
- ½ tsp ground cinnamon
- 4 cardamom pods, seeds only
- 2 drops of rosewater
- 250g mascarpone
- 25g icing sugar
- 1–2 drops of rosewater
- fresh edible or dry rose petals (optional)
- A handful of pistachio slivers
- 2 fresh figs, thinly sliced
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