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Persian love cake

It’s my birthday!

Yes, it’s that time of the year again.

I have survived another trip around the Sun.

I got a card in the post from my sister. Ignacio and I took a short trip to the beach, where incidently I met up with my best friend and her children. I took a short trip home see my mother and brother and she gifted me the Honey and Co cookbook. So all in all not a bad day. I cannot complain.

I made my own birthday cake. A modified version of the persian love cake I made a few weeks ago. I added less rose water. I did not have enough ground almond so I converted to a pseudo sponge cake. I used crushed cardamon pods instead of cardamon powder. I omitted the icing, and used a lemon and rose water drizzle.

I was much happier with this version. Very light, soft and moist, fragrant and tasty.

And that’s it. That’s it.

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