You will fall in love with this Persian Love Bundt Cake. Not only because it’s filled with aromatic rosewater and cardamom, but also because it’s full of love!
Because anything with the aroma of saffron and rosewater will make you fall in love with life.
Every time I feel homesick, which is quite often because to me family is so important, I brew some Persian tea (there will be a step by step tutorial in my upcoming cookbook!) with some rose petals and it takes me back all the way back to Tehran, Iran.
Now if only a cup of tea can bring all the feeling back, this Persian love bundt cake must be magic, I would say. With just one bite, everything from my parents’ kitchen to my mom making the best food to my parents having a cup of tea in the afternoon, gazing into each other’s eyes and filling my heart with love, all come in front of my eyes. I can’t help but let this cake fill my heart with joy and love.
We are talking cardamom, rosewater, orange blossom water, saffron, rose petals and pistachios. It can’t get any more Persian than this!
Now that I have told you how beautifully enchanting this cake is, it’s time to see how I made it.
First of all, I didn’t use butter to make this cake because I didn’t want the flavor of butter affect the aroma of rosewater, cardamom and orange blossom water. These three ingredients sit so well together! This Persian love bundt cake is extremely light and fluffy. It tastes like, how can I explain it? It tastes like one thousand untold stories.
I used rosewater, cardamom and orange blossom water in the batter. All three of these ingredients have strong aromas and flavors, so I don’t use much of them – just enough to give a shade of flavor and dreamy scent to the cake.
I also made a saffron glaze to drizzle over the cake. To make the saffron glaze, you need to brew saffron which you can find a full tutorial for it here. Lastly, I topped this Persian love bundt cake with rose petals and crushed pistachios. For saffron, I personally like Mehr Saffron the best in the US. The flavor, aroma and color is just on point and how I like saffron to be.
So, there we go, make this Persian love bundt cake and you will understand what I mean, love at first bite!
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Persian Love Bundt Cake
Persian Love Bundt Cake:
- 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
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.
This Gluten Free Brown sugar and Pecan Caramel Bundt Cake By Michelle at Giraffes Can Bake is on my to-bake list!
And these cute Mini Banana Bundt Cakes by Amy at Accidental Happy Baker do make me so happy! I mean, banana bundt cake is just awesome!