Sondag 22 Februarie 2015

Persian love cakes

If you're not a fan of rose water, these cakes would be equally delicious with a glaze made from orange blossom water or lemon zest. 
Makes 14

100g blanched almonds
100g pistachios
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
150g butter, cubed
225g self-raising flour
185g castor sugar
3 eggs
225ml full cream plain yoghurt

Icing
100ml full cream plain yoghurt
2 cups icing sugar, sifted
Squeeze of lemon juice
Few drops of rose water, to taste

Preheat the oven to 180C. Grease and flour 14 small cannele or mini bundt molds (alternatively make a 20cm cake

 

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