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Persian Love Bundt Cake
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 servings
Calories: 298 kcal
Course:
Dessert
Cuisine:
Persian
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
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.
Cup of Yum
Saffron Glaze:
- Mix powdered sugar and bloomed saffron in a small bowl. If too thick, add a tablespoon of milk.
Cup of Yum
Nutrition Information
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
% 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.