Gilded Rosewater Cake

For the baseline recipe, I used this wonderful one from Broma Bakery for Persian Love Cake, but omitted some ingredients/changed the measurements/used a slightly different method that I’ve found works best for me.

Ingredients

For the cake:

– Half cup salted butter, room temperature

– 3 tablespoons vegetable oil

– Two large eggs, room temperature

– 1 cup granulated sugar

– 2 tablespoons rosewater (I used Ahmed Rose Water from the Indian grocery store)

– 1 teaspoon vanilla extract

-160 grams King Arthur all-purpose flour

–43 grams Bob’s Red Mill almond flour

– 2 teaspoons ground cardamom (tastes best when you use whole cardamom’s, crush them in the mortar and pestle or coffee grinder!)

– 1 teaspoon baking powder

– pinch of salt

for the glaze:

– 1 1/2 cups powdered sugar, sifted

– 1 tablespoon rosewater

–  1 1/2 tablespoons milk

Instructions

1. Preheat oven to 350°F. Line 8’’ cake pan with parchment paper.
2. Cream butter and sugar on high for two minutes, then add oil and eggs. Mix for one minute, then add rose water and vanilla extract. Don’t panic if it looks like vomit.…
3. In a separate bowl, sift flour, almond flour, cardamom, baking powder and salt and add to wet batter until just mixed.
4. Pour batter into cake pan. She gonna be thicc, so use a spatula to spread evenly.
5. Bake for 30 minutes, or until the top of the cake is golden and a knife inserted into the center comes out clean.
6. For the glaze, combine the sifted powdered sugar, rosewater, and milk. Microwave for about 10 seconds and then pour over the cooled cake.
7. Sprinkle with rose petals, and if you’re feeling masochistic, use a pair of tweezers to add touches of gold foil around the cake. Do so gently, because the icing will dent and you will curse to the high heavens.