persian love cake with raspberry punch for 8-10 people

Persian love cake with raspberry punch for 8-10 people

Ingredients

This cake is made with the original Persian love cake recipe which consists of a cardamom, rosewater, and citrus-infused sponge. However, with this version, there is a twist of raspberry syrup covering the cake, which introduces a new and fruity idea.

Proper storage

If you have leftovers of this cake, you can easily use an airtight container to store them in the fridge for 3-4 days or in the freezer for 3 months.

Product description

Our Persian love cake with raspberry punch for 8-10 people is a combination of raspberry with cardamom and rosewater along with a citrusy flavour. The raspberry not only has lots of benefits but also leaves a refreshing hint of sourness and sweetness in your mouth.

The infused lemon rosewater syrup helps the cake be delicious and extra moist. In addition, we use beetroot powder to create a natural colour for the syrup. We decorated the cake with dried edible rose petals and chopped pistachios on top of the cake. These two add extra flavour and aroma to this heavenly-tasting cake.

You can keep this cake fresh for up to 5 days if you put it in an airtight container.

Size: 7 inches in diameter and 3 inches in height, with a serving capacity of 8-10 people.