Marvellous! My whole kitchen smells of freshly baked Persian Love Bundt Cake I baked for the blog parade “National Bundt Cake Day” by Tina. The love bundt cake has a great fragrant, and tastes heavenly ,for sure you will win all hearts. Enjoy this perfect Persian Love Bundt Cake for a festive occasion with friends and family as Valentine’s Day or Mother’s Day.
BEST INGREDIENTS FOR PERSIAN LOVE BUNDT CAKE
By the way, my oriental love bundt cake contains the two most expensive spices in the world, saffron, and cardamom. I love this luxury! As saffron makes the cake not only beautifully golden but also super aromatic. Yes, and cardamom also provides a good mood. If you want to know more about the various spices, you can find here on my blog a small spice guide.
To bake my Persian Love Bundt Cake you need butter, eggs, ground blanched almonds, Greek yogurt, sugar, saffron, cardamom, rose water, and for the fruity glaze, caster sugar, pomegranate, and lemon juice. A perfect combination, spicy but still spongy, light, and fluffy. The ground almond, rose water ,and Greek yogurt give the cake a nice juicy texture.
On the blog I have more recipes of Persian Love Cake and Persian Love Donuts.
THE SECRET FOR A MOIST PERSIAN LOVE BUNDT CAKE
I’ll share my secret for making Persian Love Bundt Cake fluffy and light. My secret is foolproof. I first beat the butter until pale and creamy before I add the sugar. In addition, I add the eggs one at a time to the batter and scramble them for at least 1 minute before adding the next egg to the mixture. It doesn’t get any easier than this, and this goes for all types of cakes, not just the Love Bundt Cake.
BLANCHED ALMONDS DO IT YOURSELF
When I lived in Iran, almonds were sold in raw form or salted. To make the Persian Love Cake, we had to blanch the almonds ourselves. Now, what are blanched almonds? Very simply, they are peeled almonds. Today you can buy ground-blanched almonds at the store , and I used these for my recipe. They are a bit more expensive than if you blanch them yourself. The peeling is quick, you’re done in about 5 minutes.
To do this, pour boiling water over 150 g of raw unsalted almonds, let steep for exactly 1 minute, strain the almonds through a sieve, rinse with cold water, pat dry with a kitchen towel, and now you can easily squeeze the almonds out of the dark skin. The blanched almonds should be dry before use, and then you can grind them finely in a blender.
HAPPY NATIONAL BUNDT CAKE DAY
Every year on November 15, it is National Bundt Cake Day, so today is all about the Bundt cake. The National Bundt Day or National Bundt Cake Day is founded by the household goods manufacturer “Nordic Ware” in America. The classic Bundt cake has yeast dough, but many people also bake with a sponge cake nowadays. In celebration, Tina from Lecker und Co invited us to bake different versions of the bundt cake. With this post, I celebrate with some other bloggers and Tina the day of the Bundt Cake. Check out the other bloggers, and find different Bundt Cakes in sweet or savory, and from sponge to classic version with yeast.
- LECKER&Co: Früchtebrot Gugelhupf
- Küchenmomente: Blaubeer-Gugelhupf mit Amarettini
- Ninamanie: Herzhafter Zupfgugelhupf
- Julias Torten und Törtchen: Bratapfel Milchreis Gugelhupf mit Zimtglasur
- The Apricotlady: Pikanter Jausn Gugl
- Küchenlatein: Whisky-Schokoladen-Gugelhupf
- Süsse Zaubereien: Stroopwafel Gugelhupf
- Giftige Blonde: Falscher Hase oder falscher Gugelhupf
- Meine Torteria: Schoko-Kirsch-Gugelhupf
- herzelieb: Marmorkuchen Gugelhupf ohne Hefe und ohne Backpulver
- zimtkringel: Glühweingugelhupf
- Turbohausfrau: Eierlikörgugelhupf
- Linals Backhimmel: Cranberry Orangen Gugelhupf
- Chili und Ciabatta: Orangen-Gugelhupf mit Walnuss-Kruste
- Evchen kocht: Herzhafter Lauch-Speck-Gugelhup
- Cookie und Co: Espresso-Schoko-Gugelhupf
- Lindenthalerin: Gewürz-Gugelhupf mit Rioja
- Jessis Schlemmerkitche: Spekulatius Gugelhupf mit Cheesecake-Füllung
- Anna Antonia: Pseudo-Gugl mit Haselnüssen
- danielas foodblog: Mini Gugel mit weißer Schokolade
- Obers trifft Sahne: Gugelhupfsemmelknödel
- Ina Is(s)t: Honig Gugelhupf mit kandierten Gewürznüssen
- 1x umrühren bitte aka kochtopf: Hefe-Gugelhupf mit getrockneten Kirschen und Schokolade
- ÜberSee-Mädchen: Nussiger Kaffee-Schoko-Guglhupf
- Keksstaub: Spekulatius Apfel Mini Gugl
- kohlenpottgourmet: Safranguglhupf mit Walnüssen und Karamellguss
- Aus meinem Kochtopf: Geschlagener Kuchen aus der Picardie le Gateau Battu Picard
- Auch was: Esskastanien Schoko-Gugelhupf
- krimiundkeks: Gugelhupf à la Mozartkugel
- Cuisine Carolin: Marmorgugelhupf mit Erdnussbutter & Kirschen
- Manus Küchengeflüster: Guglhupf mit Rumrosinen
- CorumBlog 2.0: Mini-Gugelhupfe mit Rotwein und Schokolade
- DynamiteCakes: Printen-Gugelhupf mit Mandeln (vegan)
- Colors of Food: Mini Eierlikör-Gugelhupfe mit Amarenakirschen
- Coffee 2 Stay: Winterliche Apfelhüpfe in acht Schritten
- Mein wunderbares Chaos: Zum Tag des Gugelhupfs: meine Version mit Schokolade und Mango
- Küchenkränzchen: Weihnachtlicher Orangen Gugelhupf
- Schnin’s Kitchen: Kleine Gebrannte-Mandeln-Gugelhupfe
- eat Tolerant: glutenfreie Schoko-Kokos-Gugelhupfe mit Karamellsauce
- Salzig Süß Lecker: Orangen-Gewürzgugelhupf à la Marrakesch
- Glücksgenuss: Veganer Schokoladengugl mit Baileys
- moey’s kitchen: Monkey Bread mit Karamellsauce
- Labsalliebe: Persian Love Bundt Cake
- Keks & Koriander: Apfel-Nuss-Gugl mit Zimtguss
INGREDIENTS FOR PERSIAN LOVE BUNDT CAKE
100 ml milk
1/2 tsp saffron threads*
zest of a half organic lemon
200 g soft butter
200 g sugar
4 eggs (room temperature)
100 g ground blanched almonds*
100 g Greek yogurt*
1 – 2 tsp rose water*
200 g instant flour*
2 tsp baking powder
1 tsp ground cardamom*
1/4 tsp salt
POMEGRANATE LEMON GLAZE
juice of 1/2 pomegranate
2 -3 tsp juice of 1 organic lemon
300 g caster sugar
FOR THE TOPPING
1 tsp ground pistachios*
1 tsp rose petals
PREPARATION PERSIAN LOVE BUNDT CAKE
Preheat oven to 180°.
Heat the milk gently (do not boil). Grind saffron threads in a mortar and add to heated milk. Set aside until the saffron milk cools.
Rinse lemon with hot water, dry well and grate the zest of one half on a grater. Set aside. Set the lemon aside, you will need the juice later for the glaze.
Place softened butter in food processor and beat on low speed, increase speed and beat until creamy. Reduce speed and add sugar, then increase speed and beat until creamy and the sugar has dissolved.
Add eggs one at a time, beating for 1 minute each before adding the next egg.
Add ground blanched almonds, Greek yogurt, rose water and lemon zest and continue beating.
Add flour, baking powder, salt, ground cardamom and the cooled saffron milk and mix well.
Pour the batter evenly into a well buttered and floured bundt tin*. Tap the filled baking dish a few times on the work surface to release air bubbles from the dough.
Place in preheated oven and bake for 20 minutes, then reduce heat to 160° and bake for another 20 minutes. Test the dough! Use a wooden skewer or toothpick to poke into the center of the cake and pull it out again. If liquid dough sticks to the stick, the cake needs a little more time, and if it stays clean, the cake is ready.
Remove the cake from the oven and let it cool completely in the pan. Once the cake has cooled, turn it out on a cooling rack.
POMEGRANATE LEMON GLAZE
Cut pomegranate in half and press out on a juicer. Set juice aside.
First mix 300 g caster sugar with 2 tsp lemon juice. Add the pomegranate juice little by little and continue stirring. I used another 2 – 3 tablespoons of the fresh pomegranate juice. Keep stirring until you have a smooth mixture with the desired consistency. Mixture should be thick.
FOR THE TOPPING
Sprinkle the cake with the ground pistachios. Place some rose petals in the palm of your hand and rub over the cake.
The glaze will also keep the cake moist for up to 3 days. Keep in the fridge and take it out about 15 minutes before serving.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Persian Love Bundt Cake
The love bundt cake not only has a great scent, but it also tastes heavenly ,and you will win all hearts.
Ingredients
INGREDIENTS FOR PERSIAN LOVE BUNDT CAKE
- 100 ml milk
- 1/2 tbs saffron threads
- zest of a half organic lemon
- 200 g soft butter
- 200 g sugar
- 4 eggs room temperature
- 100 g ground blanched almonds
- 100 g Greek yoghurt
- 1-2 tsp rose water
- 200 g instant flour
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp salt
POMEGRANATE LEMON GLAZE
- 1/2 juice of 1/2 pomegranate
- 2-3 tsp juice of organic lemon
- 300 g caster sugar
FOR THE TOPPING
- 1 tsp ground pistachios
- 1 tsp rose petals
Instructions
PREPARATION PERSIAN LOVE BUNDT CAKE
-
Preheat oven to 180°.
-
Heat the milk gently (do not boil).
-
Grind saffron threads in a mortar and add to heated milk. Set aside until the saffron milk cools.
-
Rinse lemon with hot water, dry well and grate the zest of one half on a grater. Set aside. Set the lemon aside, you will need the juice later for the glaze.
-
Place softened butter in food processor and beat on low speed, increase speed and beat until creamy.
-
Reduce speed and add sugar, then increase speed and beat until creamy and the sugar has dissolved.
-
Add eggs one at a time, beating for 1 minute each before adding the next egg.
-
Add ground blanched almonds, Greek yogurt, rose water and lemon zest and continue beating.
-
Add flour, baking powder, salt, ground cardamom and the cooled saffron milk and mix well.
-
Pour the batter evenly into a well buttered and floured bundt tin. Tap the baking dish a few times on the work surface to release air bubbles from the dough.
-
Place in preheated oven and bake for 20 minutes, then reduce heat to 160° and bake for another 20 minutes. Test the dough! Use a wooden skewer or toothpick to poke into the center of the cake and pull it out again. If liquid dough sticks to the stick, the cake needs a little more time, and if it stays clean, the cake is ready.
-
Remove the cake from the oven and let it cool completely in the pan.
-
Once the cake has cooled, turn it out on a cooling rack.
POMEGRANATE LEMON GLAZE
-
Cut pomegranate in half and press out on a juicer. Set juice aside.
-
First mix 300 g caster sugar with 2 tsp lemon juice. Add the pomegranate juice little by little and continue stirring. I used another 2 – 3 tablespoons of the fresh pomegranate juice. Keep stirring until you have a smooth mixture with the desired consistency. Mixture should be thick.
FOR THE TOPPING
-
Sprinkle the cake with the ground pistachios.
-
Place some rose petals in the palm of your hand and rub over the cake.
Recipe Notes
The glaze will keep the cake moist for up to 3 days. Keep in the fridge and take it out about 15 minutes before serving.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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