Persian Love Cake

Steps

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1. 1
   Sift together all-purpose flour, baking powder, baking soda, cinnamon, and cardamom into a bowl. Add almond flour and whisk to combine.
   ▶ ≈0:17
2. 2
   Using an electric mixer on medium-high speed, cream the softened butter and sugar for about 5 minutes until the mixture is fluffy and pale.
   ▶ ≈1:46
3. 3
   Add the eggs one at a time, mixing well after each addition until fully incorporated.
   ▶ ≈2:50
4. 4
   Add the Greek yogurt and mix until well combined.
   ▶ ≈3:11
5. 5
   Stir in the lemon zest, lemon juice, orange zest, and orange juice.
   ▶ ≈3:33
6. 6
   Add the rosewater, which is the signature flavor ingredient that gives this cake its romantic essence.
   ▶ ≈3:47
7. 7
   Gradually fold in the dry ingredients to the wet mixture, beating until the batter is thick and cohesive.
   ▶ ≈4:43
8. 8
   Prepare a 9-inch cake pan by buttering the sides and lining the bottom with parchment paper. Pour the batter into the pan and smooth the surface.
   ▶ ≈5:26
9. 9
   Bake in a preheated 350°F oven for about 40 minutes until a toothpick inserted in the center comes out clean.
   ▶ ≈5:53
10. 10
    Make the lemon drizzle by combining sugar, lemon juice, and rosewater, stirring until the sugar dissolves.
    ▶ ≈6:01
11. 11
    Make the glaze by combining powdered sugar with lemon juice and a couple of drops of rosewater until thick but pourable.
    ▶ ≈6:41
12. 12
    Let the cake cool in the pan for a few minutes, then turn it out and allow it to cool completely for about an hour.
    ▶ ≈7:40
13. 13
    Once the cake has cooled completely, poke holes throughout the surface so it can absorb the lemon drizzle and glaze.
    ▶ ≈8:01
14. 14
    Pour the lemon drizzle over the cake and let it sit for a minute, then add the glaze. Finish with crushed pistachios and edible rose petals.
    ▶ ≈8:10