Helpful kitchen supplies for this recipe:

  • 8″ cake pan
  • *2.5 cups Lakanto Classic Monk Fruit Sweetener
  • Cooking spray
  • Stand mixer or hand mixer
  • Cake tester or sharp knife
  • Metal cooling rack
  • A small handful of each for decoration:
    • Dried rose petals, crushed (such as these)
    • Chopped pistachios

*Chef’s note: This recipe calls for Lakanto Classic Monk Fruit Sweetener, but you can certainly use regular sugar as a substitute, as the ratios are 1:1.

Ingredients:

Makes 8-10 slices/servings

Cake:

  • 1 ¾ sticks of salted butter, room temperature
  • 3 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 1 cup Lakanto Classic Monk Fruit Sweetener (Regular sugar may be substituted.)
  • Zest and juice of 1 lemon
  • 2 tablespoons rose water (such as this)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon baking powder
  • 3/4 teaspoon pink Himalayan salt

Glaze:

To decorate, a handful each of the following:

  • Dried rose petals, slightly crushed (such as these)
  • Chopped pistachios

Method:

  • Preheat oven to 350.
  • Grease an 8” cake pan with cooking spray.
  • Using a standing mixer on a higher speed, cream the butter, oil, eggs and monk fruit sweetener/sugar for 3 minutes.
  • Add the lemon zest, lemon juice, rose water and vanilla extract.
  • Reduce the mixer speed to low/medium and add in flour, almond flour, cardamom, baking powder, and salt. Blend until combined, but do not over-mix.
  • Bake at 350F for 45-50 minutes. Using a cake tester or sharp knife, confirm that the utensil comes out clean. Note that the cake should be slightly browned on top.
  • Allow the cake to cool for 10 minutes.
  • Gently remove the cake from the pan and allow to continue cooling atop a metal rack for about 30 minutes.
  • Meanwhile, begin making the glaze:
    • Combine all three ingredients and whisk until fully incorporated.
    • Pour over the cake and top with crushed rose petals and chopped pistachios.
  • Serve alongside a spot of tea for an authentic Persian dessert experience!