In a mixing bowl, combine oil and ghee together. Add the sugar and whisk it all together until creamy.

Then add eggs, one at a time and whisk it very well.

Next add the thick yogurt and whisk it all together into a fluffy mixture.

Add rose water, ground cardamom and stir it in.

Sift the almond flour, all purpose flour and semolina flour, one by one and lightly whisk it in.

Sprinkle baking powder all over, add pinch salt and incorporate it very well into the mixture.

Pour the cake batter into a greased 10 inch springform cake pan that has been lined with parchment paper in the bottom.

Tap the bottom of the cake pan on the kitchen counter to even out the cake batter. Scatter the almond slices all over the cake batter.

Bake at 350 degrees F for 30 to 40 minutes until it is golden on the top and a cake tester or toothpick inserted into the cake comes out clean.

While the cake is baking, prepare the syrup.

Combine honey and orange juice and bring it to a boil.

Lower the heat and let it simmer for about 5 minutes.

Then stir in the rose water and ground saffron into the syrup. Turn off the heat and add the pistachios.

Using a thin wooden skewer or a sharp pointed kitchen knife/utensil poke fine holes all over the cake.

Pour the warm syrup over the warm cake and let the syrup soak in for several hours or overnight.

Decorate with fresh or dried edible rose petals and more slivered nuts. Serve with rose water cream if you like (see blog post).

Persian Love Cake