FRUIT & FLOWERS LOVE CAKE
It's our fourth wedding anniversary this week. The traditional gifts of the fourth wedding anniversary are flowers and fruit, hence this slightly adapted version of a spicy Persian love cake to celebrate with notes of rose water and cardamom. A wonderful tea cake to enjoy with a nice cuppa.
- 275 ml hot English Breakfast tea
- 125 g dried apricots roughly chopped
- 125 g currants
- 150 g sultanas
- 125 g light brown soft sugar
- 10 green cardamon pods
- 75 g pistachios finely ground
- 200 g self-raising flour
- 1 tsp rosewater
- 2 medium eggs beaten
- For the icing
- 150 g icing sugar
- pink food colouring optional
- 1 - 1 1/2 tbsp water
Pour the tea into a medium bowl and add the dried fruit and sugar. Stir to dissolve the sugar, then leave to soak overnight.
Preheat oven to 150°C Line a cake tin with greaseproof paper.
Bash the cardamom pods in a pestle and mortar, pick out seeds and discard the husks then grind the seeds to a powder. Add the cardamom with the flour and pistachios into a large bowl and mix. Add the soaked fruit, the rosewater and the eggs and give it all a good stir.
Scrape mixture into prepared tin, level and bake for 1hr 20-1hr 30min until a skewer inserted into the centre comes out clean. Cool in tin for 5min, remove from tin and cool completely on a wire rack.
Transfer cooled loaf to a board; remove parchment. Sift icing sugar into bowl and mix in about 1½tbsp cold water to make a thick but spreadable consistency (you may need a drop more water). Dye pink with food colouring, if using. Spread over top of cake, so it dribbles down sides. Scatter over pistachios and rose petals, if using.
Allow to set before serving in slices.