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Persian Love Cake
Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater! They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 423 kcal
Course:
Cake
Cuisine:
Persian
Ingredients
- 2 cups (200g) almond meal (almond flour)
- 1 1/2 cups (165g) semolina
- 1 tbsp baking powder
- 1/2 tsp ground nutmeg
- 1.5 tsp ground cardamom
- 120g / 8 tbsp unsalted butter , at room temperature
- 3/4 cup (150g) brown sugar , packed
- 3/4 cup (150g) white sugar
- 2 eggs
- 1 cup (250g) plain yoghurt
- Zest of one orange
- 50g / 2 oz raw pistachios , chopped or slivered (or almonds)
Syrup:
- 1/3 cup (85 ml) lemon juice
- 1/3 cup (70g) white sugar
- 1 tsp+ rosewater (adjust to taste, start with less)
Instructions
- Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
- Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
- Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
- Add dry ingredients. Stir until mixed through.
- Pour into pan, smooth surface. Scatter over pistachios.
- Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
- Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
- Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)
Cup of Yum
Syrup:
- Place ingredients in a saucepan over medium heat. Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm (or reheat) for pouring.
Cup of Yum
Notes
- General note: cakes made without flour like this can tend to be a bit crumbly and dry. This cake is not - the moisture comes from the syrup poured over the cake while it's hot!
Nutrition Information
Calories
423cal
(21%)
Carbohydrates
53g
(18%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
51mg
(17%)
Sodium
26mg
(1%)
Potassium
250mg
(7%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
325IU
(7%)
Vitamin C
3mg
(3%)
Calcium
134mg
(13%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423cal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 26mg | 1% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 134mg | 13% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.