A Persian love cake is one of the most delicious and beautiful desserts of all time! It's perfectly dense, moist, and drizzled with the most delicious glaze to add the most delightfully sweet taste.
Preheat the oven to 350°. Spray an 8-inch round cake pan with pan spray and line the bottom with a parchment paper round. Set aside.
In a large bowl, combine the butter, oil, eggs, and sugar. Beat on medium-high until fluffy, about 2-3 minutes. Add the zest, lemon, or lime juice, rose water and cardamom. Mix until combined.
Add the flour, almond flour, baking powder, and salt. Mix until combined, scrape down the sides and bottom of the bowl and mix again.
Add the batter to the prepared cake pan. Bake for 45-50 minutes, until a toothpick comes out clean from the center.
Allow the cake to cool completely.
Make the glaze by whisking together the powdered sugar, rose water, and lemon or lime juice. If it’s too thin, add a little more powdered sugar. If it’s too thick, add a teaspoon of lemon or lime juice until it has reached the desired consistency. It should be thin enough to spread across the top of the cake, but thick enough to only drip down the sides and not run all over the sides.
Sprinkle the top of the cake with pistachios and rose petals.