Persian Love Bundt Cake
User Reviews
4.8
168 reviews
Excellent
Persian Love Bundt Cake
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You will fall in love with this Persian Love Bundt Cake. Not only because it's filled with aromatic rosewater and cardamom, but also because it's full of love!
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Ingredients
Persian Love Bundt Cake:
- 1 1/2 cup granulated sugar
- 5 large eggs
- 1/2 cup vegetable oil
- 1/4 cup rosewater
- 1/2 tsp ground cardamom
- 2 tbsp orange blossom water
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Saffron Glaze:
- 1/2 cup powdered sugar
- 2 tbsp bloomed saffron
Topping:
- dried rose petals
- crushed pistachios
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Instructions
- Preheat the oven to 350f. Coat a bundt cake pan with non stick spray.
- Mix sugar and eggs until fluffy. Add in vegetable oil, rosewater, ground cardamom and orange blossom water into the mixture and whisk well.
- Add flour, baking powder and salt to the wet ingredients and gently whisk until combined.
- Pour the batter into the cake pan and bake for 35 minutes until tester comes out clean.
- Cool on a rack for 5 minutes then transfer into a serving dish.
Saffron Glaze:
- Mix powdered sugar and bloomed saffron in a small bowl. If too thick, add a tablespoon of milk.
Nutrition Information
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Calories
298kcal
(15%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
68mg
(23%)
Sodium
76mg
(3%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
99IU
(2%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 76mg | 3% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 99IU | 2% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
168 reviews
Excellent
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