Persian Love This love cake is a beautiful one to bake up around Valentines Day or on any special occasion. With strong citrus flavors and subtle hints from spices, you will finish off this cake by poking holes and pouring hot syrup over the top, locking in moistness and sweetness.

Ingredients Yield: Two 6’’ -or- One 9’’ cake Prep Time: 20 min Cook Time: 50 min - 1 hr

CAKE SYRUP 3 1/2 c Blonde Beauty flour 1/3 c lemon juice (roughly 2 lemons) 1 1/2 tsp cream of tartar* 1/3 c white 1 1/2 tsp baking soda* 1 tsp rosewater -or- 2 - 3 tsp brewed rose tea 1 1/2 tsp ground 1/2 tsp ground 8 tbs room temperature 3/4 c packed brown sugar 3/4 c white sugar 2 large eggs, or three medium eggs 1 c plain yogurt Zest of one orange 1/4 c raw chopped pistachios (or almonds)**

Instructions Preheat your oven to 350 degrees. Grease your cake pans and put a bit of parchment paper on the bottom. In a medium sized bowl combine your dry ingredients, flour, cream of tartar, baking soda, cardamom, and nutmeg. Using a stand mixer, cream the butter and together, then add the eggs and beat until fluffy. Next add the yogurt and orange zest. Lastly slowly incorporate the dry ingredients and mix until well blended. Pour the batter into your prepped pans and top with the chopped nuts. Bake for 50 min to 1 hr, or until a skewer comes out clean. While the cakes are baking pour the lemon juice, white sugar and rose water in a saucepan and bring to a simmer. Simmer for 2 min and set aside. You will want to pour syrup hot over the cakes so time your syrup making to just before the cakes come out of the oven. When cakes are done cooking, pull them out of the oven and using a skewer poke holes evenly throughout the cake. Pour the hot syrup over the top and leave the cakes to sit in the pans for at least one hour. Next let the cakes finish cooling on a wire rack and then serve! You can also make these ahead of time and freeze.

Notes & Pointers for Success *You can substitute 1 tbs of baking powder for the combined cream of tartar & baking soda. **Do not use roasted/salted pistachios when topping this cake. If you use roasted nuts, they will burn during the cooking process and ruin the flavor of the cake! We also have had the most success when we bake this cake using our 6’’ corning ware cake pans. The ceramic pans heat evenly and the smaller size tends to allow for more lift in baking process. Recipe adapted from www.recipetineats.com/persian-love-cake/.

Mic’s Mix - Revolutionized Gluten Free Flour @ www.micsmix.com