Persian Love Cake
User Reviews
4.8
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
10 Servings
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Calories
494 kcal
-
Course
Baked Goods
Persian Love Cake
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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.
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Ingredients
Cake
- 1 Cup semolina flour
- ½ Cup PLAIN yogurt
- 1 Cup granulated sugar
- 2/3 cup unsalted butter
- 3 eggs
- 1 Teaspoon ground cardamon
- 2 Tablespoon rose water
- zest of 1 lime
- 1 Cup all purpose flour
- 1 Cup almond flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
Syrup
- 1/4 Cup fresh lime juice
- 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 Pistacchio chopped
- 1 Tablespoon rose petals dried
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Instructions
Cake
- Grease and line a 9" round cake pan with parchment paper and set aside.
- Put the semolina and yogurt in a medium mixing bowl, mix it thoroughly and set it aside.
- In a large separate bowl, take the sugar and butter and whisk it until the mixture turns pale and fluffy.
- Now add the eggs into the sugar/butter mixture, and whisk until it is well combined.
- Add the semolina and yogurt mixture next and give it another whisk.
- Add the lime zest, cardamom, and rose water and fold into the cake batter.
- Sift in all the dry ingredients; all purpose flour, almond flour, baking soda, baking powder, and salt into the batter bowl.
- Fold the dry ingredients into the wet with a rubber spatula until you get a uniform batter.
- Pour the batter into the prepared cake pan.
- 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.
- Place cooked cake on a cooling rack.
Syrup
- 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
- In a medium mixing bowl whisk together confectioners' sugar, lime juice and water. Add more water if needed to thin the consistency.
Assemble Cake
- When the cake is still warm and still in the cake pan, poke some holes into it with a skewer.
- Drizzle the syrup all over the cake, as evenly as you can.
- Let the cake cool to room temperature before removing from pan and placing on a serving plate.
- Pour icing on top of the cake and sprinkle the chopped pistachios and rose petals.
Nutrition Information
Show Details
Serving
1g
Calories
494kcal
(25%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
12g
Cholesterol
103mg
(34%)
Sodium
208mg
(9%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 494 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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