Persian Love Cake

110g salted butter, room temperature

3 tablespoons vegetable (or canola) oil

2 large eggs, room temperature

1 cup granulated sugar

1 teaspoon lemon zest (about 1 lemon)

2 teaspoons lemon juice (also about 1 lemon)

2 tablespoons rose water

1 teaspoon vanilla extract

1 1/2 cups self-raising flour

1/2 cup Bob’s Red Mill Super Fine Almond Flour

2 teaspoons ground cardamom

3/4 teaspoon salt

(Syrup) 1/3 cup (85ml) lemon juice

(Syrup) 1/3 cup (70g) white sugar

(Syrup) 1 tsp+ rosewater

50g raw pistachios (crushed for decoration)

50g edible rose petals

Preheat oven to 180°C. Line an 8″ cake pan with parchment paper and set aside.

Cream butter, oil, eggs and sugar until light and fluffy. Add in lemon zest, lemon juice, rose water, and vanilla extract.

Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.

Pour batter into prepared cake pan.

Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean.

Allow to cool slightly before making the syrup.

To make the syrup, place the ingredients (lemon juice, white sugar & rosewater) in a heat proof bowl, microwave in 10 second bursts and stir until sugar disolves.

Pour syrup on cake.

Sprinkle cake with crushed pistachios and rose petals.