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Persian Love Cake
4.8 from 39 votes

Persian Love Cake

Homemade Persian love cake with fragrant rose water and citrus topped a syrup that penetrates through the cake, and finally topped with a light icing. Beautifully decorated with rose petals and chopped pistacchio nuts. Delightful cake for a special occasion.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 10 Servings
Calories: 494 kcal
Course: Baked Goods

Ingredients

Cake
  • 1 Cup semolina flour
  • ½ Cup PLAIN yogurt
  • 1 Cup granulated sugar
  • 2/3 cup butter unsalted
  • 3 egg
  • 1 Teaspoon ground cardamom
  • 2 Tablespoon rose water
  • lime zest of 1
  • 1 Cup all-purpose flour
  • 1 Cup almond flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ¼ Teaspoon salt
Syrup
  • 1/4 Cup lime juice fresh
  • 1/4 Cup water
  • 1/2 Cup honey
Topping
  • 1 - 1/2 Cups confectioners' sugar
  • 1 Tablespoon lime juice fresh 1 teaspoon rose water
  • 2 Tablespoons water
  • 2 Tablespoons pistachio chopped
  • 1 Tablespoon rose petals dried

Instructions

Cake
    Cup of Yum
  1. Grease and line a 9" round cake pan with parchment paper and set aside.
  2. Put the semolina and yogurt in a medium mixing bowl, mix it thoroughly and set it aside. 
  3. In a large separate bowl, take the sugar and butter and whisk it until the mixture turns pale and fluffy.  
  4. Now add the eggs into the sugar/butter mixture, and whisk until it is well combined.  
  5. Add the semolina and yogurt mixture next and give it another whisk.
  6. Add the lime zest, cardamom, and rose water and fold into the cake batter.
  7. Sift in all the dry ingredients; all purpose flour, almond flour, baking soda, baking powder, and salt into the batter bowl.
  8. Fold the dry ingredients into the wet with a rubber spatula until you get a uniform batter.
  9. Pour the batter into the prepared cake pan.
  10. Bake the cake in a preheated oven at 350F for 40-45 minutes until the top turns golden and a wooden toothpick inserted in the middle of the cake comes out clean.
  11. Place cooked cake on a cooling rack.
Syrup
  1. Next, in a small saucepan add the water, lime juice, and honey. Heat over medium heat until the honey has liquified for about 5 minutes.         
Icing
  1. In a medium mixing bowl whisk together confectioners' sugar, lime juice and water. Add more water if needed to thin the consistency.
Assemble Cake
  1. When the cake is still warm and still in the cake pan, poke some holes into it with a skewer.
  2. Drizzle the syrup all over the cake, as evenly as you can.
  3. Let the cake cool to room temperature before removing from pan and placing on a serving plate.
  4. Pour icing on top of the cake and sprinkle the chopped pistachios and rose petals.

Nutrition Information

Serving 1g Calories 494kcal (25%) Carbohydrates 41g (14%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 12g (71%) Cholesterol 103mg (34%) Sodium 208mg (9%) Fiber 3g (12%) Sugar 36g (72%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 494

% Daily Value*

Serving 1g
Calories 494kcal 25%
Carbohydrates 41g 14%
Protein 9g 18%
Fat 25g 38%
Saturated Fat 12g 60%
Polyunsaturated Fat 12g 71%
Cholesterol 103mg 34%
Sodium 208mg 9%
Fiber 3g 12%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.