Description
Persian Love Cake is a fragrant, soft, and dense cake infused with the delicate flavors of rose water, cardamom, and citrus zest. This romantic cake combines almond and all-purpose flours for a moist texture, topped with a sweet rose-flavored glaze and garnished with pistachios and dried rose petals, embodying the rich culinary heritage of Persian and Middle Eastern desserts.
Ingredients
Scale
For the cake:
- 1½ cups almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ¾ cup unsalted butter (melted)
- ¾ cup plain yogurt or sour cream
- 2 large eggs
- 1½ tsp rose water
- ½ tsp ground cardamom
- 1 tsp baking powder
- ½ tsp salt
- Zest of 1 lemon or orange (optional)
For the glaze (optional):
- 1 cup powdered sugar
- 1–2 tbsp milk or lemon juice
- ½ tsp rose water
For topping:
- Chopped pistachios
- Dried rose petals (optional)
- Extra citrus zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, all-purpose flour, granulated sugar, brown sugar, baking powder, ground cardamom, salt, and citrus zest if using. This blend creates the flavorful base of the cake.
- Whisk Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, yogurt or sour cream, eggs, and rose water until the mixture is smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with dry ingredients and gently stir until just combined. Avoid overmixing to maintain the cake’s tender crumb.
- Fill and Bake: Pour the batter into the prepared cake pan and smooth out the top evenly. Bake in the preheated oven for 40–45 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring it firms up properly for glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk or lemon juice, and rose water until smooth. Adjust the consistency by adding more liquid or sugar as needed for a drizzle-worthy glaze.
- Glaze and Garnish: Drizzle the glaze over the cooled cake. Garnish with chopped pistachios, dried rose petals, and an extra sprinkle of citrus zest to enhance presentation and flavor.
- Serve: Slice the cake and serve it at room temperature for a beautifully fragrant and romantic dessert.
Notes
- This cake features a soft, dense texture that is beautifully fragrant with rose and cardamom.
- For a gluten-free version, replace all-purpose flour with additional almond flour or a gluten-free flour blend.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- The glaze is optional but adds an elegant sweetness and rose aroma to the cake.
