Valentine’s cake/ Persian love cake

Persian love cake /mini Valentine cakes
( Double the recipe to make an 9 inch cake )
100 grams unsalted butter
75 grams white sugar( i use 55g )
2 eggs
1/2 teaspoon ground cardamom
50 grams AP flour, sifted
140 grams ground almonds(almond flour)
zest and juice of 1/2 lemon
1 tablespoon rose water
1/2 teaspoon baking powder
1/4 teaspoon of salt
FOR CAKE SYRUP
1 tablespoons white sugar
juice of 1/2 lemon( 2Tbs)
½ tablespoon rose water
FOR THE ICING
75 grams icing sugar
2 Tablespoons lemon juice
Preheat the oven at 325 Fahrenheit. Grease your molds and place them on a aluminum baking sheet. If you use a dark baking sheet they might cook faster and burn on the bottom with silicone molds. (Grease and line your 9 inches cake pan if making the big cake )
In a large bowl cream the butter and sugar. Beat in the eggs one by one till you get a smooth mixture .
Add the rest of the cake ingredients and mix well .
Pour it into the molds or cake pan . Bake for 15 minutes or until a toothpick inserted in the middle comes out clean. It’s about 45 minutes for the 9 inch cake pan .
Mean while , make the syrup.In a small bowl , dissolve the sugar in lemon juice and rose water.
Remove the cake from the oven and place it on a wire rack. Poke holes all over the top of the warm cakes with a toothpick and spoon over the syrup.
When the cakes are completely cooled, make the icing by combining the icing sugar and lemon juice until you have a smooth icing. Spoon the icing over the cake and sprinkle with pistachios and rose petals . enjoy