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Persian love inspired bundt

Posted on Nov 16, 2017 by in Recipes | 0 comments

Persian love inspired Bundt cake

300 grams of plain flour

50 grams of almond meal

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of salt

1 teaspoon of ground cinnamon

½ teaspoon of ground cardamom

150 grams of unsalted butter (softened)

300 grams of caster sugar

1 tablespoon lemon rind (finely grated)

1 teaspoon of vanilla bean paste

2 large eggs

360 grams of natural yoghurt

115 grams of good quality white chocolate (melted and cooled)

Rose water frosting

140 grams of cream cheese (softened)

140 grams of unsalted butter (softened)

300 grams of icing sugar

1 teaspoon of vanilla bean paste

3 teaspoons of rose water

Pink gel food colouring

For presentation


Pomegranate seeds

Chopped pistachios

Persian fairy floss

Mini meringues

Make Persian love inspired Bundt

  1. Preheat your oven to 180C.
  2. Grease a Bundt tin.
  3. In a medium bowl, sift the flour, baking powder, salt, ground cinnamon and ground cardamom. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the lemon rind, vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the yoghurt until combined.
  8. Add the cake batter to the prepared Bundt tin.
  9. Bake for 40 to 45 minutes or until an inserted skewer comes out of the centre of the Bundt clean. Set aside to cool.

Make the rose water frosting

  1. In the bowl of a stand mixer, combine the cream cheese, butter and icing sugar.
  2. Add the vanilla bean paste, rose water and gel food colouring. Combine well.

Assemble the Persian love inspired bunt

  1. Add the rose water frosting to a piping bag fitted with a star tip.
  2. Once the Bundt is completely cooled, pipe small amounts of the rose water frosting on the top of the cake.
  3. Add the raspberries, pomegranate seeds, chopped pistachio nuts, mini meringues and Persian fairy floss on top of the rose water frosting.

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