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| Main Ingredients | Almond flour, Refined flour (maida) |
| Cuisine | Fusion |
| Course | Desserts |
| Prep Time | 31-40 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients list for Persian Cake
- 1¼ cups Almond flour
- ½ cup Refined flour (maida)
- ½ cup Semolina (suji)
- for greasing Butter
- ¼ Pistachios chopped
- 1 teaspoon Baking powder
- ½ teaspoon Green cardamom powder
- 1 cup Castor sugar (caster sugar)
- 2 Eggs
- 1 cup Yogurt
- Zest of 1 orange
- 2 tablespoons Rose water
- saffron strands few
- as required Milk
Method
- Preheat oven to 180° C. Grease a baking tin with some butter.
- Mix together almond flour, refined flour, semolina, pistachios, baking powder and cardamom powder in a bowl.
- Cream together castor sugar and eggs in another bowl till light and fluffy. Add yogurt and beat till well mixed.
- Add flour mixture and fold in till well combined. Add orange zest, rose water and saffron and fold in well. Add little milk to adjust the consistency.
- Pour batter into the prepared tin, place the tin in the preheated oven and bake for 30-40 minutes. Remove from oven, cool and demould.
- Cut into wedges and serve.
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