Once there was a beautiful woman, a story is told, who wanted a Persian Prince to fall in love with her so she made him this cake. Full of exotic spice and lemony floral notes, it is not known if it worked, but you can certainly give it a try!

I found the rose water at the Shafar Rice & Spice market on Delsea Drive, in same strip mall as Todd’s News Agency. The almond flour I found at ShopRite and at Haars Health Food, also on Delsea Drive in Vineland.

Persian Love Cake

For Cake:
1/2cup unsalted butter
3 tbsp canola oil
2 large eggs at room temperature
1 cup granulated sugar
Zest of 1 lemon with juice
2 tbsp food-grade Rose Water
1 tsp vanilla
1 1/2 cups all purpose flour
1/2 cups almond flour (not almond meal)
2 tsps ground cardamom
1 tsp baking powder
3/4 tsp salt

For Glaze:
1 1/2 cups powdered sugar
1 1/2 tbsp milk
1 tbsp rose water

Preheat oven to 350 degrees. Prepare an 8-inch cake pan, butter and flour.

Cream butter and sugar until light and fluffy. Add in eggs, zest, juice, rose water, vanilla, salt, oil; mix well. Mix flours with cardamom and baking powder and add slowly to batter until just mixed. Pour into prepared pan and bake. Check after 30 minutes with toothpick test. If toothpick doesn’t come out clean, bake five to 10 minutes more.

Cool completely, then mix glaze ingredients together until they reach a pouring consistency. Pour over cake and sprinkle top with crushed pistachio nuts and pomegranate seeds.

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.