4.88 from 16 votes
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Persian Love Bundt Cake

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! 
Course Dessert
Cuisine Persian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 247 kcal
Author Shadi HasanzadeNemati

Ingredients

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

Saffron Glaze:

  • 1/2 cup powdered sugar
  • 2 tbsp bloomed saffron

Topping:

  • Dried rose petals
  • crushed pistachios

Instructions

  1. Preheat the oven to 350f. Coat a bundt cake pan with non stick spray.
  2. Mix sugar and eggs until fluffy. Add in vegetable oil, rosewater, ground cardamom and orange blossom water into the mixture and whisk well.
  3. Add flour, baking powder and salt to the wet ingredients and gently whisk until combined.
  4. Pour the batter into the cake pan and bake for 35 minutes until tester comes out clean.
  5. Cool on a rack for 5 minutes then transfer into a serving dish.

Saffron Glaze:

  1. Mix powdered sugar and bloomed saffron in a small bowl. If too thick, add a tablespoon of milk.