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Persian-Style Love Cake
Recipes
Persian-Style Love Cake
8 servings
about 2 hours total (Active 15 minutes)

Ingredients

  • For cake:
  • ¾ cup unsalted butter
  • Cooking spray
  • 1 lemon, for zest/juice
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon ground cardamom
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • For glaze and topping:
  • 1 ½ cups powdered sugar
  • 3 tablespoons whole milk
  • 3 tablespoons roasted pistachio kernels
  • 3 tablespoons dried cranberries

Steps

    1. Prepare cake. Set butter out to soften. Preheat oven to 350°F. Coat 9-inch cake pan with spray. Zest lemon (1 tablespoon) and juice (2 teaspoons). Combine flours, cardamom, baking powder, and salt.
    2. Beat butter and sugar with electric mixer on HIGH until pale yellow and fluffy. Beat in eggs, lemon zest, and almond and vanilla extracts until blended. Stir in flour mixture just until batter forms, then stir in lemon juice until blended.
    3. Pour batter evenly into cake pan and smooth out top. Bake 35–40 minutes until golden and center is set. Allow to cool in pan completely before removing to serving dish.
    4. Prepare glaze. Place powdered sugar in medium bowl. Whisk in milk 1 tablespoon at a time until glaze is smooth, thick, and pourable. Chop pistachios. Spread glaze over top of cake; then sprinkle with pistachios and cranberries. Serve.
    Note: If top of cake is browning too quickly during baking, cover with foil and continue baking.

Amount per ⅛ recipe serving: Calories 570, Total Fat 33g, Sat Fat 14g, Trans Fat 0.5g, Chol 140mg, Sodium 300mg, Total Carb 62g, Fiber 6g, Sugars 52g, Protein 10g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%