Walnut & Pomegranate Persian Love Cake

Have you had a Persian love cake before? 💕 This walnut & pomegranate Syrup Persian love cake is full of delicious walnuts and rich, fluffy texture thanks to the olive oil and pomegranate syrup. Topped with my favorite flight mascarpone frosting. It's one to pull out at your next dinner party!

Recipe by Hoda Alzubaidi

Ingredients

4 Large eggs
200g Sugar
45ml Pomegranate Balsamic
120ml Signature Extra Virgin Olive Oil
75ml buttermilk
100g Walnuts finely chopped
130g All purpose flour
2 Tbsp baking powder
1/4 Tsp salt

Mascarpone frosting

200g Mascarpone cream
300g Heavy cream
3 Tbsp caster sugar

Directions

Whisk the eggs until foamy and doubled in size, this can take 5 minutes. Slowly pour in the sugar while the mixer is on until well combined.
Pour in the pomegranate balsamic, extra virgin olive oil and buttermilk.
In a food processor blitz the walnut to a fine texture. Fold through the chopped walnuts, flour, baking powder and sea salt until well combined and streak free.
Pour it into a 23cm cake tin and bake for 40-45 minutes at 175 C fan assisted.
For the frosting mix heavy cream, mascarpone and sugar together until soft peaks. Frost cake once completely cooled. Top with crushed walnuts and pomegranate seeds.

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Products used in this recipe