Ingredients
- Lakanto Monk Fruit Sweetener 280g
- Lemons 3½
- Spinneysfood Salted Butter 170g
- Coconut oil 4 tbsp
- Ground cardamom 2 tsp
- Rose water 3 tsp
- Vanilla extract 1 tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Organic Free-Range Eggs 3, large
- Almond flour 145g
- Spinneysfood All-Purpose Flour 195g
- Spinneysfood Baking Powder 2 tsp
- Buttermilk or yoghurt 125ml
- Spinneysfood Full Fat Greek Yoghurt 300g
- Raspberry powder 1 tsp
- Dried rose petals 2 tbsp
Nutrition (Per serving)
- Calories 480
- Fat 35g
- Saturates 18g
- Protein 13g
- Carbs 66g
- Sugars 4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cardamom, lemon and rose persian love cake
Middle Eastern 25 Mins Prep · 20 Mins Cook
- Preheat the oven to 160°C, gas mark 3. Line two 20cm round cake tins with baking paper at the bottom and spray the sides with baking spray.
- Place 150g monk fruit sweetener in the bowl of a stand mixer, then zest 3 lemons over it. Using your fingers, rub the zest into the sweetener until the mixture has a fragrant, sandy texture. Add the butter, oil, cardamom, 2 tsp rose water, vanilla extract and salt to the bowl. Using the paddle attachment, beat the mixture starting on low speed, gradually increasing to medium, until it becomes light and fluffy. Scrape down the bowl as needed to ensure even mixing. With the mixer on low, add the eggs one at a time, allowing 20-30 seconds between each addition. Continue mixing until the batter is smooth and well combined. Add the almond flour, flour and baking powder to the bowl. With the mixer on low speed, pour in the buttermilk and mix until just combined. Do not overmix as this will result in a tough cake crumb.
- Divide the batter evenly between the two cake pans, smoothing the tops to create an even surface. Bake for approx. 15-20 minutes, or until a toothpick inserted in the centre comes out clean. Let the cakes cool in their pans for approx. 5 minutes, then transfer to a cooling rack to cool completely.
- In a bowl, combine the yoghurt, remaining monk fruit sweetener, the juice of half a lemon and 1 tsp rose water. Mix to combine before adding the raspberry powder to colour it to your liking.
- Place one cake layer on a serving plate, spoon some icing over the top and smooth it into an even layer. Place the second cake layer on top and spread the remaining icing over it.
- Scatter a few dried rose petals over the top and serve.