Persian Love Cake

This cake was good, if not great, and quite pretty. The directions were pretty unhelpful in places—there was no pouring of either the cake batter into the pan (it’s crazy thick) or of the frosting onto the cooled cake. I ended up doubling the water in the icing and then doubling the icing, which I never do, because the recipe simply didn’t make enough to cover the top. I made my own superfine sugar in the food processor (1-2 minutes) and subbed vanilla for the rose water at half quantity. (I read almond extract is also a reasonable substitute.) Lastly, the dried rose petals are really lovely but have an unpleasant texture that I’d avoid in future.

Also, the frosting needs probably more cold water/lemon because if you follow this recipe your frosting WILL end up super dense and not like icing, please re-write recipe for better results.

How many serves would this be,I need 15?

This cake was great. I do believe since it’s such a dense cake, the hand mixer was helpful to lighten it up. Start to finish with comfortable cooling time was 3.5 hours. I did made a couple small adjustments based on what I had available in my kitchen: 1) I used 1/2 tsp ground cardamom; 2) I used a 9 inch spring-form pan and baked for 40 minutes. It still out great! I tested it out on family and friends and it was a great hit. I will be trying a second practice run with 3/4 tsp cardamom as I would like to see a slightly more flavor than what I had before.

can i replace the eggs with something else in this recipe?

If I want to sub the butter to make it dairy-free, any idea how much oil I should use? Or coconut oil?

I left the icing off and it was amazing! Super moist and a perfect blend of flavors.

I'll try making this next week. Seems so delicious!

How much ground cardamom could you substitute for the pods?

This love cake is one to die for!