Last week was one for the books! My days are typically jam packed with cooking (my preference), but I was inundated with projects and shooting new images for EDS, and simulataneously sick, which I never am.
I was so busy that I only got to feature one recipe!
With wearing myself thin with work and feeling a cold coming on, I decided to opt for self care over the weekend and just catch my breath. Even when you do what you love, you can hit your threshold and just need to decompress. Social media is now ubiquitous for preaching about “self care”, but it’s the most imperative thing with manifesting wellness. If you don’t have your sanity, your mental health in check, everything will fall to pieces. Self care encompasses more than just some r&r and self love, and for myself it’s pushing out the surface things such as work and social media and just letting it go. Here’s to hoping that if you were in the same boat this past week that you were able to do the same.
Now back to this cake!
As a wife to a persian man, I have an affinity and appreciation for all ethnic foods. The foods we choose are ingrained in our personal culture and I love to see how we can tap into those concepts, but put a modern twist on them! I’m all about Persian foods and this cake was just a craving that came to me that I just couldn’t shake! Persian desserts typically feature rose water, saffron, and pistachio. If you’ve never worked with rose water, it’s as divine as it sounds.
What’s fab about this cake, is everything! It’s quick, easy, involves 1 bowl,packs flavor, moisture, aesthetic appeal, notes of rose, citrus, perf for summer, and is a fun modern spin on a classic concept!
If you crave light summer desserts that can be made in a quickness, you’ll love this vegan Persian Bundt Cake
Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the mold with flour (optional)
Whisk the flour, orange zest, baking powder, cardamom, saffrons, and salt together in a large bowl. Add the vegan eggs, oil, almond milk, vanilla extract, almond extract, rose water, blossom water (optional), and mix with in a standing or hand mixer on medium speed until smooth, about 2 minutes.
Pour the batter into the pan. Bake until the cake is lightly browned and springs bake when gingerly pressed with a finger, 30 to 40 minutes.
Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely before frosting.
Make the glaze: combine the powdered sugar and rose water and whisk until smooth. Modify the powdered sugar and rose water to achieve the desired consistency. Garnish with pistachios and rose petals. Glaze should cling to the cake, if too runny simply allow the icing to set for 10 minutes.