Persian love cake is a fragrant, moist and beautiful cake that will make you fall in love with the wonderful flavors of cardamom, saffron and rose water. With hints of almond and lemon, topped with rosewater glaze, pistachios and dried rose petals, this cake will be perfect for any afternoon treat or Valentine’s day.
The name actually comes from a story that once upon a time a Persian woman falls in love with a prince, so she bakes a cake filled with all the traditional Persian flavors to enchant him. Now I’m not sure what the ending to that story is, but I’m pretty sure everyone who tries this cake will be enchanted by these amazing flavors and aromas!
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Persian Love Cake
Ingredients
Cake:
- ½ cup almond flour - 48 grams
- ¾ cup all purpose flour - 90 grams
- ¼ tsp ground cardamom
- ⅛ tsp salt
- 1¼ tsp baking powder
- ¼ cup unsalted butter, at room temperature - 56 grams
- ½ cup granulated sugar - 100 grams
- zest of 1 lemon
- 2 large eggs - at room temperature
- 1½ tbsp vegetable oil
- 1 tbsp rose water
- ½ tbsp brewed saffron (see notes)
- ½ cup plain yogurt (whole milk), at room temperature - 113 grams
Glaze:
- 1 cup confectioner's sugar - 120 grams
- ½ tsp rose water
- ¼ tsp orange extract - optional
- 4-6 tbsp heavy cream or milk
Garnish:
- Pistachio, roughly chopped
- Edible dried rose petals
Instructions
Make the Cake (6-inch):
- Preheat the oven to 350°F (180°C). Grease and line a 6-inch cake pan.
- Whisk almond flour, all purpose flour, cardamom, salt and baking powder together in a bowl. Set aside.
- Add butter and sugar in a mixing bowl. With the paddle attachment, start beating on medium for about 2-3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
- Add the lemon zest and mix until combined.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined.
- With the mixer running, slowly drizzle oil. Then add in rosewater, brewed saffron and yogurt. Mix until combined.
- Add in the dry ingredients and mix on low or fold with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake in the preheated oven for about 35-40 minutes or until a toothpick comes out clean and the top of the cake is lightly brown.
- Let the cake cool down completely.
Make the Glaze:
- Whisk confectioner's sugar, cream (or milk), rose water and orange extract (if using) together in a bowl until smooth. Pour over the cake and garnish with pistachios and rose petals.
