Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.8 (58)
Persian Love Bundt Cake
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 11%
CARBS 43G57% OF CAL
2G FIBER29G SUGAR13G OTHER
FAT 13G37% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Persian bundt cake infused with aromatic rosewater and cardamom, topped with saffron glaze and pistachios. An elegant, flavorful dessert with Middle Eastern influences.
dessertmiddle easternbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cup granulated sugar
- 5 large eggs
- 1/2 cup vegetable oil
- 1/4 cup rosewater
- 1/2 tsp ground cardamom
- 2 tbsp orange blossom water
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 2 tbsp bloomed saffron
- Dried rose petals
- crushed pistachios
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 11%
CARBS 43G57% OF CAL
2G FIBER29G SUGAR13G OTHER
FAT 13G37% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 76mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.