It all started when my dear friend, Dahlia, had a birthday and requested a Persian Love Cake… now, everyone in my world knows that a new food exploration, especially a baking related one, is a fun one! And of course, I love to test out my Simply Paleo Cake recipe in funky ways. This request initiated a quirky and exceptionally successful process of making a delicious Persian Love Cake modifying my cake recipe!!! So yummy 🙂
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Ingredients
Cake Ingredients:
- 1/2 cup cassava flour
- 2/3 cup arrowroot powder
- 1/2 cup ground flax seed
- 1/4 cup almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp cardamom
- 1/2 cup olive oil
- 1/2 cup honey
- 1/3 cup apple sauce
- 1/4 cup unsweetened DF milk
- 2 eggs
- 1 lemon zested and juiced
- 2 tbs rosewater
- 1 tsp vanilla extract
Glaze Ingredients:
- 1/2 lb maple cream
- 1 tbs rosewater
- 2 tbs arrowroot powder
- 1 tbs unsweetened DF milk
- 1/4 cup chopped pistachios
Ingredients
Cake Ingredients:
Glaze Ingredients:
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Instructions
- Preheat oven to 350 degrees F and grease cake tin.
- In large bowl or bowl of electric mixer, add all dry cake ingredients and mix until fully incorporated.
- In separate bowl, add liquid ingredients and mix with whisk until smooth consistency.
- Pour liquid mixture into dry mix and mix until smooth.
- Pour batter into cake tin and bake at 350 degrees F for ½ hour or until golden brown on top and until toothpick text comes out clean.
- Let cake cool in tin and then on cooling rack completely before adding glaze.
- Once cake is completely cooled, begin to make frosting.
- Add all glaze ingredients except pistachios to clean standing mixer bowl and mix until smooth consistency.
- Pour glaze over top of cake and let run down sides to create glaze effect.
- Sprinkle chopped pistachios over top.
Recipe Notes
You can also add some edible rose petals and/or crystalized ginger to the top for a slightly different look and flavor!