Persian Love Cake 14 Steps
Butter a 9-inch cake pan and cover the bottom with parchment pepper.
Preheat the oven to 350°F.
In the bowl of a stand mixer, add butter and sugar. Use the whisk attachment and whisk on high speed until light and fluffy.
Stop the mixer and crack the eggs into the bowl. Keep whisking for another 4-5 minutes or until everything is mixed well.
Sift the flour, almond flour, ground cardamom, baking powder, baking soda and salt into the mixer bowl.
Whisk for another 1-2 minutes or just enough that everything is mixed well together.
Add the orange zest, orange juice and rosewater. Whisk for another 1 minute.
Transfer the batter into the prepared cake pan. With a spatula, flatten the top evenly.
Bake the cake for 40-45 minutes or until the cake is golden brown and passes the toothpick test.
Take the cake out and let it cool down.
In the meantime, grab a medium bowl and add icing sugar and blood orange juice to it. Mix with a fork or whisk to form a smooth paste. Add more blood orange juice as needed to make it into a thick but dripping consistency.
Once the cake has cooled down, flip it onto the serving plate. Pour the glaze all over the cake.
Decorate it with crushed pistachios and dried rose petals.