Persian Love Bundt Cake
User Reviews
4.8
Persian Love Bundt Cake
Description
This cake relies on the use of aromatic Persian ingredients that give it a unique, delicate flavor profile. Key scents come from rosewater and orange blossom water, which infuse the batter alongside the warmth of ground cardamom. The cake batter is prepared by whisking sugar and eggs until fluffy to incorporate air, followed by oil and the fragrant liquids for moistness and distinct flavor. The dry ingredients are folded in gently to maintain the airy texture.
Baked in a bundt pan coated with non-stick spray, the cake develops a tender crumb and slight golden crust in about 35 minutes, tested by a clean cake tester. Once cooled briefly and transferred to a serving dish, the cake is topped with a saffron glaze made by mixing powdered sugar and bloomed saffron. The glaze enhances both sweetness and aroma while adding a subtle color. The final decoration of dried rose petals and crushed pistachios adds texture, color, and an inviting presentation.
This cake suits occasions where a floral, lightly spiced dessert is desired, carrying distinct Middle Eastern flavor elements. The glaze’s consistency can be adjusted with milk if needed to achieve a pourable texture. Serving slightly cooled ensures the glaze sets well and flavors meld.
Ingredients
Persian Love Bundt Cake:
- 1 1/2 cup granulated sugar
- 5 egg large
- 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 saffron bloomed
Topping:
- dried rose petals
- pistachio crushed
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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