First, heat the milk and infuse the saffron and cardamom seeds, crushed in a mortar, for 30 minutes. Coarsely chop the pistachios;



butter and bake a springform pan, preheating the oven to 180°C (350°F). In a large bowl, beat the eggs and sugar with an electric mixer. Once the mixture is light and fluffy, add the melted butter, grated orange zest, and rose water. Stirring constantly, gradually add the almond flour, 00 flour, and strained almond milk. Finally, add the baking powder and chopped pistachios. Pour the batter into the pan and bake at 180°C (350°F) for about 35-40 minutes. Remove the cake from the oven and remove the springform pan. Extract the orange juice by straining the seeds and pulp. Using a wooden skewer, poke holes in the cake so the orange juice penetrates evenly. Then, spoon the orange juice into the holes and serve the Persian Love Cake, decorating it with whole pistachios and rosettes. Now enjoy it with your partner for the most romantic day of the year! (Recipe created in collaboration with Laura “ladfoodie”) Watch how to make our Persian Love Cake here: video.