Servings
Font
Back
0 from 6 votes

Persian Love Cake

Persian love cake is a unique rose-flavored cake made with cardamom, almond flour, and rose water and topped with pistachios and petals!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 618 kcal
Course: Dessert
Cuisine: Persian

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

    Cup of Yum
  1. Preheat the oven at 350°F.
  2. Grease a 10-inch springform cake pan that has been lined with parchment paper in the bottom (See Note 1).
  3. In a large mixing bowl, beat or whisk the butter (or ghee), oil, sugar, eggs, buttermilk, rose water and cardamom together until creamy.
  4. 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.
  5. 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).
  6. Bake for 50 minutes or until it is golden on the top and a toothpick inserted into the cake comes out clean.
Syrup
    Cup of Yum
  1. 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.
  2. In a small saucepan, combine the honey, orange juice and zest. Bring to a boil, then lower heat and simmer for about 5 minutes.
  3. Stir the ground saffron and rose water into the syrup. Turn off the heat and add the pistachios. To stir to combine.
  4. Assembly for Syrup Version (pour over warm cake)
  5. 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
  1. Combine powdered sugar, whole milk, zest and rose water in a small bowl and whisk to combine (See Note 2).
  2. Assembly for Icing Version (pour over cool cake)
  3. 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

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

% 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.