Persian Love Cake Recipe - Easy Pistachio Rosewater Cake

Get the recipe: https://tatyanaseverydayfood.com/persian-love-cake/

A lovely cake fit for any special occasion! A Persian Love Cake is a delicate almond and pistachio cake with rosewater extract and orange zest. The simple layer is made with almond flour, sour cream, eggs, sugar, and a touch of orange zest. The pistachio cake is garnished with a rosewater glaze and topped with rose petals and more diced pistachios. A great option for Valentine’s Day!

Get the full recipe here: https://tatyanaseverydayfood.com/persian-love-cake/

SUPPLIES/TOOLS (Amazon Affiliate Links):
*Beyond Borscht Cookbook: https://amzn.to/3u5b812
*The European Cake Cookbook: https://amzn.to/3dmo8IY
*Rosewater Extract: https://amzn.to/3UawTNj
*8-inch Springform Pan: https://amzn.to/3u5Vl7S
*Rose Petals: https://amzn.to/3vN9eIt
*Rose Buds: https://amzn.to/498Ir84
*KitchenAid Hand Mixer: https://amzn.to/4bd1waG
*Citrus Zester: https://amzn.to/3vSdkiD

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Contents of this video:
00:00 Introduction
01:17 Preparing for the Recipe
01:34 Mixing Wet Ingredients
02:44 Mixing Dry Ingredients
04:00 Baking Instructions
04:55 Making Rosewater Glaze
05:48 Cooling the Cake
06:13 Garnishing the Cake
07:38 Slicing the Cake
08:13 Taste Test

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