Persian Love Cake
User Reviews
4.9
52 reviews
Excellent
Persian Love Cake
Report
Persian Love Cake is a warmly spiced dessert combining almond flour with aromatic cardamom and cinnamon. The moist batter is enriched with butter, yogurt, eggs, and brightened by lemon and orange zest and juice, with rosewater adding a subtle floral note. A lemon drizzle and glaze finish the cake, topped with pistachios and dried rose petals for texture and visual appeal.
Description
The Persian Love Cake mixes all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and cardamom to create a delicately spiced base. The creamed butter and sugar achieve a fluffy texture before eggs and yogurt are incorporated, followed by citrus zest and juice for brightness. Rosewater adds a distinct floral aroma. This batter is baked in a buttered, parchment-lined pan until set. A lemon drizzle sweetened with sugar and slightly scented with rosewater is applied after baking to enhance moisture and flavor. The cake is finished with a glaze of powdered sugar, lemon juice, and rosewater, and decorated with crushed pistachios and dried rose petals, blending subtle nutty, floral, and citrus elements. The cake pairs well with tea or coffee and is best stored covered in the refrigerator for up to five days, brought back to room temperature before serving.
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Ingredients
For the Cake Batter:
- 1 1/4 cup all-purpose flour 150 g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 3/4 cup almond flour 200g
- 8 tablespoons butter softened or at room temperature, plus more for greasing the cake pan, unsalted, 113g
- 1 cup granulated sugar 225g
- 4 egg large
- 1/2 cup yogurt plain, Greek
- lemon zest and juice of 1/2 lemon
- orange zest and juice of 1/2
- 1 tablespoon rosewater
For the Lemon Drizzle:
- 2 tablespoons granulated sugar
- lemon juice of 1
- 2 drops of rosewater
For the Cake Glaze:
- 1 cup powdered sugar 125g
- lemon juice of 1
- 2 drops of rosewater
- 1 to 2 tablespoons dried rose petals edible
- 1 to 2 tablespoons pistachio crushed
Instructions
- Get ready. Preheat your oven to 350°F. Butter the bottom and sides of a 9-inch cake pan and line the bottom with parchment paper.
- Sift together dry ingredients. Set a fine mesh sieve or sifter over a large bowl. To the sieve, add the all purpose flour, baking powder, baking soda, ground cinnamon, and ground cardamom. Tap the sieve with the palm of your hand until everything falls into a fine powder in the bowl. Add the almond flour and use a whisk to combine.
- Cream the butter and sugar. Fit a stand mixer with the paddle attachment or an electric hand mixer with the beaters. Add the butter and sugar to the bowl of a stand mixer or a large mixing bowl and beat on medium-high, until the mixture is pale, light and fluffy, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl about halfway through. The goal is to incorporate air into the mixture.
- Add the eggs and yogurt. Add the eggs to the butter mixture, one at a time. Mix each until fully incorporated, scraping down the sides of the bowl with a rubber spatula between each addition. Add the yogurt and beat again until fully incorporated. Scrape down the sides of the bowl. Add the zest and juice of 1/2 lemon and 1/2 orange, and the rosewater. Mix again.
- Combine. Add the dry ingredients to the wet. Beat until the batter becomes thick and cohesive, scraping down the sides of the bowl when needed. This should only take a minute or two.
- Bake the cake. Spoon the mixture into the prepared cake pan. Use the back of a spoon to spread the batter evenly. Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean.
- Cool. Leave the cake to cool in the cake pan for 2 minutes, then carefully turn out onto a wire rack, remove the parchment and leave it to cool completely, about 1 hour.
- Add the lemon drizzle. In a medium bowl, whisk together the sugar, lemon juice and rosewater until the sugar is completely dissolved. Use a thin skewer or toothpick to poke tiny holes evenly across the surface of the cake. Pour the lemon drizzle evenly across the cake and let it soak in.
- Make the glaze. Gently stir the icing sugar with enough lemon juice to make icing that’s smooth and thick yet pourable. Stir in a few drops of rosewater to taste.
- Ice and serve. Spoon the icing over the cake, allowing it to run down the sides. Leave for 5 minutes for the icing to set slightly and then decorate with rose petals and pistachios. Leave to set completely before slicing and serving.
Notes
- Store the cake covered in the refrigerator for up to 5 days and bring to room temperature before serving for best texture and flavor.
- If your rosewater has a strong alcohol smell, reduce the amount in the batter to 1–2 teaspoons and the glaze to one drop to avoid overpowering the delicate flavors.
- Look for unroasted, unsalted pistachios to best complement the cake’s subtle taste and texture.
- Explore Mediterranean specialty ingredients like quality olive oils, honey, jams, and spices to accompany this dessert.
Nutrition Information
Show Details
Calories
447.2kcal
(22%)
Carbohydrates
47g
(16%)
Protein
10.8g
(22%)
Fat
26.5g
(41%)
Saturated Fat
6.5g
(33%)
Polyunsaturated Fat
0.7g
(4%)
Monounsaturated Fat
2.7g
(14%)
Trans Fat
0.3g
(15%)
Cholesterol
74.6mg
(25%)
Sodium
197.9mg
(8%)
Potassium
53.1mg
(1%)
Fiber
4.3g
(17%)
Sugar
29.9g
(60%)
Vitamin A
317IU
(6%)
Vitamin C
3.1mg
(3%)
Calcium
128.5mg
(13%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 4472 kcal
% Daily Value*
| Calories | 447.2kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 10.8g | 22% |
| Fat | 26.5g | 41% |
| Saturated Fat | 6.5g | 33% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74.6mg | 25% |
| Sodium | 197.9mg | 8% |
| Potassium | 53.1mg | 1% |
| Fiber | 4.3g | 17% |
| Sugar | 29.9g | 60% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 128.5mg | 13% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
52 reviews
Excellent
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