When I was asked to make a Persian New Year cake I wasn’t really sure what to do as I had never seen or heard of one before. There isn’t a traditional dessert as such so my task was to create a cake to celebrate by combining traditional Middle Eastern flavours. I chose to make a pistachio cake layered with honey buttercream and raspberry and pomegranate jam. I tripled the recipe I used for this cake as I knew it would be delicious and be able to hold the treats on top. I coated the whole cake in the honey buttercream and covered the sides with crushed pistachios. For the top of the cake I created a mountain of homemade baklava which my Grandmother helped me with. I then sprinkled on some pomegranate and pistachios to finish. I love all the colours and textures of this cake and it definitely brings together some of my favourite elements of Middle Eastern sweets. I had some extra batter and buttercream so I made a few cupcakes to go along with the cake. I adore the mini versions with the individual baklava. I hope everyone has a wonderful time celebrating Persian New Year!