Name: Persian Love Cake
Yield: 8 Servings
Ingredients: 2 large egg whites; 1/2 cup sugar; Petals from 3 organic roses; 1 cup cake flour; 14 tablespoons baker's sugar or superfine sugar, divided; 1 1/2 teaspoons baking powder; 1/4 teaspoon coarse kosher salt; 3 large eggs, separated; 6 tablespoons water; 1/4 cup canola oil; 1 teaspoon grated lemon peel; 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods; 2 1/2 cups chilled heavy whipping cream, divided; Pinch of saffron threads; 2/3 cup powdered sugar; 1 teaspoon rose water; 2 tablespoons natural unsalted pistachios

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