This moist and tasty Pomegranate Cake (Persian Love Cake) recipe uses ground almonds, rose and cardamom for a decadent cake that is refreshing and delicious.
2-3tablespoonspomegranate juiceor substitute lemon juice
¼teaspoonrose water
To decorate
Pomegranate arils/seeds
1tablespoonchopped pistachios
Dried culinary rose petals or budsoptional
Instructions
Preheat the oven to 160C. Lightly grease a 23cm round loose-bottomed cake pan and line with baking parchment.
Add the butter and sugar to a large mixing bowl and cream together with an electric mixer until light and fluffy (about 2 minutes).
Beat in the eggs, one at a time, then beat in the rose water, lemon zest and juice.
Sift in the flour, baking powder, cardamom and salt and stir in with the ground almonds.
Spoon the mixture into the cake pan, smooth to the edges and bake in the oven for 45 minutes.
It’s done when an inserted knife or toothpick in the middle comes out clean.
Meanwhile, make the pomegranate drizzle by mixing the icing sugar, pomegranate juice and rose water together.
When the cake is completely cool, drizzle it with the pomegranate topping, then sprinkle with the pomegranate arils/seeds and chopped pistachios and rose petals if using.