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Persian Love Cake
4.9 from 121 votes

Persian Love Cake

Persian Love Cake is a moist dessert made with almond meal, semolina, and fragrant spices such as cardamom and nutmeg. The batter includes yogurt, butter, and eggs, contributing to a tender crumb. After baking, the cake is soaked with a warm lemon and rosewater syrup, imparting a delicate floral and citrus aroma while keeping the cake moist and flavorful. Chopped pistachios add a nutty crunch on top.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 423 kcal
Course: Cake
Cuisine: Persian

Ingredients

  • 2 cups (200g) almond meal (almond flour)
  • 1 1/2 cups (165g) semolina
  • 1 tbsp baking powder
  • 1/2 tsp ground nutmeg
  • 1.5 tsp ground cardamom
  • 120g / 8 tbsp butter at room temperature, unsalted
  • 3/4 cup (150g) brown sugar , packed
  • 3/4 cup (150g) white sugar
  • 2 egg
  • 1 cup (250g) PLAIN yogurt
  • orange zest
  • 50g / 2 oz pistachios chopped or slivered (or almonds, raw
Syrup:
  • 1/3 cup (85 ml) lemon juice
  • 1/3 cup (70g) white sugar
  • 1 tsp+ rosewater (adjust to taste, start with less)

Instructions

    Cup of Yum
  1. Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
  2. Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
  3. Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
  4. Add dry ingredients. Stir until mixed through.
  5. Pour into pan, smooth surface. Scatter over pistachios.
  6. Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
  7. Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
  8. Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)
Syrup:
  1. Place ingredients in a saucepan over medium heat. Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm (or reheat) for pouring.

Notes

  • This cake remains moist despite lacking traditional flour due to the syrup soaked into the hot cake after baking.

Nutrition Information

Calories 423cal (21%) Carbohydrates 53g (18%) Protein 9g (18%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 51mg (17%) Sodium 26mg (1%) Potassium 250mg (5%) Fiber 3g (12%) Sugar 33g (66%) Vitamin A 325IU (7%) Vitamin C 3mg (3%) Calcium 134mg (13%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 423

% Daily Value*

Calories 423cal 21%
Carbohydrates 53g 18%
Protein 9g 18%
Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 26mg 1%
Potassium 250mg 5%
Fiber 3g 12%
Sugar 33g 66%
Vitamin A 325IU 7%
Vitamin C 3mg 3%
Calcium 134mg 13%
Iron 2.1mg 12%

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