Description
A fragrant, moist almond cake infused with rose water, cardamom, and citrus, Persian Love Cake is a beautifully aromatic dessert rooted in Iranian flavors. Topped with a delicate glaze and garnished with pistachios and rose petals, it’s as elegant as it is romantic.
Ingredients
🛒 Ingredients (for one 9-inch round cake):
For the Cake:
1 ½ cups almond flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cardamom
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup plain yogurt
2 tablespoons rose water
Zest of 1 lemon or orange
For the Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon or orange juice
1 teaspoon rose water (optional)
For Decorations:
¼ cup chopped pistachios
Dried edible rose petals (optional)
Light dusting of powdered sugar (optional)
Instructions
📝 Instructions:
Step 1: Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and cardamom.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 4: Combine Wet Ingredients
Mix in yogurt, rose water, and citrus zest until smooth.
Step 5: Combine Batter
Gradually add dry ingredients to the wet mixture and stir until fully combined.
Step 6: Bake
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 7: Prepare Glaze
In a small bowl, whisk powdered sugar with citrus juice and rose water until smooth and pourable.
Step 8: Decorate
Drizzle glaze over the cooled cake. Sprinkle with chopped pistachios and dried rose petals for a traditional finish.
Notes
- Flavor Tip: Adjust rose water carefully too much can overpower the cake.
- Texture Tip: Almond flour keeps the cake moist and slightly dense.
- Substitution: Orange blossom water can replace rose water for a different floral note.
- Serving Idea: Serve with tea or coffee for a classic Persian-style dessert experience.
- Prep Time: 35–40 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baked
- Cuisine: Persian / Middle Eastern