Persian Love Cake

Ingredients

• all-purpose flour190 g
• almond flour100 g
• baking powder — 1 ½ tsp6.8 g
• ground cardamom1.5 tsp
• salt — ½ tsp3 g
• granulated sugar200 g
• oranges — zested and juiced2 ea
• olive oil120 ml
• large eggs — at room temperature3 ea
• plain whole milk Greek yogurt180 g
• rose water — 3 ½ tsp; divided18 ml
• powdered sugar180 g
• shelled pistachios — finely chopped40 g
• dried edible rose petals2 g

Method

1. Preheat the oven to 350°F (180°C). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cardamom and salt (reserve a pinch of salt for the glaze).
3. In a large bowl, combine the sugar and 2 tablespoons of orange zest. Rub them together with your fingers until the mixture resembles wet sand. Add the olive oil, eggs, Greek yogurt and 1 tablespoon of the rose water, and whisk until smooth.
4. Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. To make the glaze, whisk together the powdered sugar, 2 tablespoons fresh orange juice, the remaining ½ teaspoon rose water and a pinch of salt until smooth.
8. Drizzle the glaze over the cooled cake. Immediately sprinkle with the pistachios, rose petals and more fresh orange zest before the glaze sets.