Persian Almond Love Cake

Syrup

1/3 cup honey

Juice of 1 orange

Slice of orange rind

1 tsp ground cardamom or cinnamon

1 tsp rose water, optional

In a small pot, warm the honey, orange juice, orange rind and cardamom to a slow boil over medium heat. Stir with a wooden spoon to ensure ingredients are combined. When the syrup is boiling, remove from the stovetop and set aside.

Cake

4 large eggs, at room temperature

1/2 cup avocado oil

1 tsp vanilla

1/2 tsp salt

1/2 cup sugar

1 tsp baking powder

2 cups almond flour

Zest of 1 orange

1/2 cup toasted slivered almonds

Garnish

1 cup roasted, unsalted pistachios

1/4  cup dried baby rosebuds

Preheat oven to 350°F.

Spray a 9 inch round nonstick cake pan, then place a circle cutout of parchment paper on the bottom of the pan.

In a large bowl, beat the eggs, then add the oil and whisk to combine.

Add the vanilla, salt, sugar and baking powder and stir the batter until it is creamy and pale yellow.

Add the almond flour, orange zest and almonds and slowly beat until well combined.

Pour the batter into the prepared pan and bake for about 20 minutes. Insert a toothpick in the center of the cake. If it comes out dry, cake is ready.

Allow the cake to cool, then remove from the pan onto a cake stand. Pour the warm syrup evenly over the cake.

Garnish with pistachios and rosebuds.

Cake can be stored in an airtight container for up to 4 days.