Persian Love Cake

Difficulty: Moderate

Blend: Cardamom Tea

Time To Make: 1 Hour

Ingredients:

1 Ahmad Tea Cardamom teabag

1 tsp of ground cardamom

175g (1 ½ cups) of caster sugar

175g (1 ½ cups) of plain flour

100g (1/2 cup) of ground almonds

2 tsp of baking powder

200ml of hot water

200ml vegetable oil

1/4 tsp of vanilla extract

For the toppings:

Icing sugar mixed with rosewater and pink food colouring to form thick icing 

Silvered pistachios

Dried Rose petals

Method:

1. Preheat your oven to 180 degrees and pre-line a round cake tin with greaseproof paper, and set aside.
2. Add 200ml boiling water to a glass bowl, then add your cardamom tea bag. Leave it to steep for 5 minutes, then remove the bag and allow the tea to cool down to room temperature.
3. Next, in a large mixing bowl add in all your dry ingredients and mix well. Add in your vegetable oil, vanilla extract, and your tea, and mix well until a smooth batter forms.
4. Pour the batter into your prepared cake tin and bake for 45/50 mins or until the top is golden and springy to the touch.
5. Allow to cool completely before icing your cake and adding your dried rose petals and pistachios. Enjoy!