Persian Love Cake
User Reviews
5
Persian Love Cake
Description
The Persian Love Cake combines almond and all-purpose flours as the base, with baking powder and salt for leavening and balance. Butter is creamed with granulated sugar, lemon zest, and ground cardamom until light and fluffy, then eggs are added individually followed by rose water. The dry ingredients are incorporated slowly to produce a smooth batter. Baked in an 8-inch cake pan until a toothpick comes out clean, the cake cools before being inverted onto a rack.
The glaze made from powdered sugar, fresh lemon juice, and rose water adds a sweet-tart and floral layer that highlights the fragrant elements in the cake. Garnishes of chopped pistachios and dried rose petals contribute textural contrast and ornamental appeal. This cake carries aromatic notes common in Persian desserts, offering a delicate softness and a subtle blend of citrus and floral flavors.
Optional variations allow for making almond flour from blanched almonds in a food processor but caution is advised to avoid turning them into almond butter. Freshly ground cardamom enhances flavor more than store-bought powder. Cooling the cake fully before glazing helps prevent the icing from running. Orange blossom water serves as an alternative to rose water if unavailable. Candied ginger can also be added as garnish for a spicy-sweet twist.
Ingredients
For the Cake:
- 2 cups almond flour (256g)
- 1 cup all-purpose flour (120g)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup butter softened (170g, unsalted
- 1 cup granulated sugar (200g)
- 1 tablespoon lemon zest
- 1 teaspoon ground cardamom
- 3 large egg
- 2 teaspoons rose water
For the Glaze:
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons lemon juice fresh
- 1 teaspoon rosewater or cold water
- pistachio for garnish, chopped
- dried rose petals for garnish
Instructions
For the Cake:
- Preheat the oven to 350F. Grease a 8-inch cake pan with butter or baking spray and line with parchment paper.
- In a medium mixing bowl, whisk together the flours, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar, lemon zest, and cardamom. Continue beating until very light and fluffy, about 3 minutes. Add the eggs, one at a time scraping down the bowl between each egg. Beat in the rose water.
- With the mixer on low speed, slowly add in the flour mixture. Scrape the batter into the prepared pan and smooth to the edges.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake to release it from the pan. Cool in the pan for 10 minutes. Carefully invert the cake onto a cooling rack and cool completely.
For the glaze:
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and water until smooth. Place the cake, bottom side up on a cake stand or serving plate. Pour the glaze over the top of the cake and sprinkle with pistachios and rose petals. Store cake covered for up to 4 days.
Notes
- Almond flour can be made by processing blanched almonds finely, avoiding over-processing to prevent almond butter formation.
- Freshly ground cardamom seeds provide stronger flavor and fragrance compared to pre-ground powder.
- Ensure the cake is completely cool before applying the glaze to avoid dripping.
- Rose water can be substituted with orange blossom water if desired.
- For added texture and flavor, garnish with candied ginger along with pistachios and dried rose petals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 182mg | 8% |
| Potassium | 95mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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