Persian Love Cake
User Reviews
5.0
6 reviews
Excellent
Persian Love Cake
Report
Persian love cake is a unique rose-flavored cake made with cardamom, almond flour, and rose water and topped with pistachios and petals!
Share:
Ingredients
Wet Ingredients
- 1/2 cup butter or ghee
- 2 tablespoons olive oil
- 1 1/2 cups sugar
- 1 teaspoon orange zest
- 1 teaspoon ground cardamom
- 4 large eggs room temperature
- 1 cup buttermilk
- 1 tablespoon rose water
Dry Ingredients
- 2 1/3 cups almond flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoon almonds sliced optional
Optional Toppings
Syrup (pour over warm cake)
- ½ cup honey
- ⅓ cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon rose water (or orange water)
- 1/4 teaspoon saffron ground
- 1/4 cup pistachios chopped
Icing (pour over cool cake)
- 1 1/2 cups powdered sugar
- 4 1/2 teaspoons whole milk
- 1 tablespoon rose water (or orange water)
- 1/2 teaspoon Lemon or orange zest (optional)
- 2 tablespoons rose petals
- 1/4 cup pistachios chopped
Instructions
- Preheat the oven at 350°F.
- Grease a 10-inch springform cake pan that has been lined with parchment paper in the bottom (See Note 1).
- In a large mixing bowl, beat or whisk the butter (or ghee), oil, sugar, eggs, buttermilk, rose water and cardamom together until creamy.
- In another mixing bowl, whisk the almond flour, all-purpose flour, baking powder, baking soda, and salt together. Make a well in the center and slowly add half the wet ingredients, folding with rubber spatula or spoon to incorporate. Add remaining wet ingredients, mix until you have a smooth batter. Don't over mix.
- Pour the cake batter into prepared springform cake pan. Tap the bottom of the cake pan on counter to smooth cake batter and any air bubbles. Sprinkle the almond slices over the top of the cake batter (if making the syrup version).
- Bake for 50 minutes or until it is golden on the top and a toothpick inserted into the cake comes out clean.
Syrup
- Zest the orange, then slice and juice it. In a mortar and pestle grind the saffron threads with a pinch of sugar and add the rose water, mixing to combine.
- In a small saucepan, combine the honey, orange juice and zest. Bring to a boil, then lower heat and simmer for about 5 minutes.
- Stir the ground saffron and rose water into the syrup. Turn off the heat and add the pistachios. To stir to combine.
- Assembly for Syrup Version (pour over warm cake)
- Using a thin skewer or wooden toothpick, poke holes all over the cake. Spoon the warm syrup and pistachios over the warm cake and let the syrup soak in for 2-3 hours. Decorate with fresh or dried edible rose petals and more slivered nuts.
Icing
- Combine powdered sugar, whole milk, zest and rose water in a small bowl and whisk to combine (See Note 2).
- Assembly for Icing Version (pour over cool cake)
- Let the cake cool completely. Remove from springform pan, flip onto plate and remove the parchment paper. Pour icing over cooled cake. Decorate with fresh or dried edible rose petals and more slivered nuts.
Notes
- Microwave for 10 seconds if too thick, then pour/spread over cooled cake.
- I lay the bottom of the springform cake pan on the counter, place a parchment square on top to cover and top with the springform cake pan. Close and secure it, then using scissors, cut excess parchment paper and discard.
- Microwave for 10 seconds if too thick, then pour/spread over cooled cake.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
82g
(27%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
81mg
(27%)
Sodium
565mg
(24%)
Potassium
189mg
(5%)
Fiber
4g
(16%)
Sugar
54g
(108%)
Vitamin A
119IU
(2%)
Vitamin C
4mg
(4%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 82g | 27% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 565mg | 24% |
| Potassium | 189mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 54g | 108% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
