Persian Love Cake
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5.0
30 reviews
Excellent
Persian Love Cake
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Persian Love Cake is a fragrant rose, citrus, almond, and cardamom cake topped with dried rose petals and pistachios. It’s a great, easy recipe for when you want a sophisticated dessert without the fuss!
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Ingredients
For the Cake:
- 2 cups almond flour (256g)
- 1 cup all-purpose flour (120g)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened (170g)
- 1 cup granulated sugar (200g)
- 1 tablespoon lemon zest
- 1 teaspoon ground cardamom
- 3 large eggs
- 2 teaspoons rose water
For the Glaze:
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons fresh lemon juice
- 1 teaspoon rosewater or cold water
- chopped pistachios for garnish
- dried rose petals for garnish
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Instructions
For the Cake:
- Preheat the oven to 350F. Grease a 8-inch cake pan with butter or baking spray and line with parchment paper.
- In a medium mixing bowl, whisk together the flours, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar, lemon zest, and cardamom. Continue beating until very light and fluffy, about 3 minutes. Add the eggs, one at a time scraping down the bowl between each egg. Beat in the rose water.
- With the mixer on low speed, slowly add in the flour mixture. Scrape the batter into the prepared pan and smooth to the edges.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake to release it from the pan. Cool in the pan for 10 minutes. Carefully invert the cake onto a cooling rack and cool completely.
For the glaze:
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and water until smooth. Place the cake, bottom side up on a cake stand or serving plate. Pour the glaze over the top of the cake and sprinkle with pistachios and rose petals. Store cake covered for up to 4 days.
Notes
- Make your own almond flour. If you don’t have almond flour, you can make your own by processing blanched almonds in a food processor until finely ground. Just be sure that you don’t process for too long or you’ll make almond butter!
- Optional: use freshly ground cardamom. Fresh cardamom seeds offer much more flavor and fragrance than store-bought powdered cardamom. Use a coffee grinder or mortar and pestle to crush the seeds into a powder.
- Cool the cake completely before glazing. Allow the cake to cool to room temperature before adding the glaze to prevent the glaze from running off the sides of the cake.
- Optional Variations. Add candied ginger as a garnish with the rose petals and pistachios for additional texture and a zing of spicy-sweet flavor. Additionally, if you can't find rose water, orange blossom water works just as well!
Nutrition Information
Show Details
Calories
602kcal
(30%)
Carbohydrates
67g
(22%)
Protein
11g
(22%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
182mg
(8%)
Potassium
95mg
(3%)
Fiber
4g
(16%)
Sugar
48g
(96%)
Vitamin A
649IU
(13%)
Vitamin C
3mg
(3%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 182mg | 8% |
| Potassium | 95mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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