Persian Love Cake

Difficulty: Moderate

Blend: Cardamom Tea

Time To Make: 1 Hour


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


  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! 

Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x