Happy Spring! Really leaning into the flower theme with rose water and edible petal confetti. # 337: Persian Love Cake

However your day is going so far, here’s a mini bundt cake covered in edible flowers to make you smile!

The internet can’t decide on one origin story for this spiced almond cake scented with rose water and covered in a lemon icing, but I bet the flavor combo was so delicious that people in different countries came up with similar recipes independently. Great minds think alike!

I usually steer clear of any bakes with rose water. It’s one of those flavors that reminds me too much of hand lotion (along with malibu rum, shudder.) But when Ruby Bhogal gives it a 10 out of 10 I have to at least give a try, albeit in miniature form.

Did it convince me rose water is delicious in food? Nope, but the texture and other flavors made it a winner overall.

She’s high maintenance for such a little cake, with a 12-bowl mise en place.

Room temp butter + wooden spoon = baking joy. Ten points to me for actually remembering to take the butter out of the fridge ahead of time.

Using almond flour made with whole almonds always gives it a “whole wheat” look, but you gotta work with what you’ve got.

I love this shape with it’s little elbow points and scalloped edges. It looks like it belongs in a stained glass window or an azulejo tile.

Less artsy now that it’s upside down, but still cute.

Cake soak time. The rose water I found at the store is completely clear, made with the steam distilled method. You take a large pot, fill it with cleaned rose petals and place a smaller heat proof bowl in the center. Pour boiling water onto the petals and put the lid of the large pot on to capture the steam, allowing it to condense and drip into the small bowl in the middle. But if like me, you’re making this when rose bushes are completely bare, store-bought to the rescue!

This was the attempt at making rose water from the two early roses in my mom’s garden, before doing the research about the steam distillation method. It didn’t have any flavor, but look at that color!

Voila! The zest from the syrup decided to sit on top of the cake but icing is about to swoop in and hide it.

The fact that a huge pile of powdered sugar dissolves into a small puddle of icing is some science magic.

Much shiny, very gloss.

Finishing off her look with some chopped pistachios and edible flowers.

Happy munching!

Recipe from: Ruby Bhogal’s Instagram