Persian Love Bundt Cake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tbsp Bloomed saffron
  • 1/2 tsp Cardamom, ground
  • 1 1/2 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 Pistachios

• Beer, Wine & Liquor

  • 1 Rose petals, dried

• Liquids

  • 1/4 cup Rosewater
  • 2 tbsp Water, orange blossom

Found on unicornsinthekitchen.com

Ingredients

• 1 1/2 cup granulated sugar
• 5 large eggs
• 1/2 cup vegetable oil
• 1/4 cup rosewater
• 1/2 tsp ground cardamom
• 2 tbsp orange blossom water
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered sugar
• 2 tbsp bloomed saffron
• Dried rose petals
• crushed pistachios

Directions

• Preheat the oven to 350f. Coat a bundt cake pan with non stick spray.
• Mix sugar and eggs until fluffy. Add in vegetable oil, rosewater, ground cardamom and orange blossom water into the mixture and whisk well.
• Add flour, baking powder and salt to the wet ingredients and gently whisk until combined.
• Pour the batter into the cake pan and bake for 35 minutes until tester comes out clean.
• Cool on a rack for 5 minutes then transfer into a serving dish.
• Mix powdered sugar and bloomed saffron in a small bowl. If too thick, add a tablespoon of milk.