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Persian Love Cake Recipe

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★★★★★

4.3 from 49 reviews

This Persian Love Cake is a fragrant and moist dessert featuring almond flour, rosewater, lemon zest, and cardamom, adorned with pistachios and a delicate rosewater glaze. Perfect for special occasions or a luxurious teatime treat, it combines traditional Persian flavors with a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 100 g almond flour (1 cup)
  • 100 g all-purpose flour (3/4 cup)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cardamom
  • Zest of 1 lemon
  • 50 g shelled pistachios, finely chopped (1/3 cup)

Wet Ingredients

  • 150 g granulated sugar (3/4 cup)
  • 115 g unsalted butter, melted (1/2 cup)
  • 2 large eggs
  • 2 tbsp plain yogurt or sour cream
  • 1 tsp rosewater

For the Glaze and Garnish

  • Powdered sugar (quantity as needed, about 1/2 cup)
  • Rosewater or lemon juice (about 1-2 tsp)
  • Crushed pistachios (for garnish)
  • Dried rose petals (for garnish)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 175°C (350°F) and grease an 8-inch (20 cm) round cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, salt, ground cardamom, and lemon zest until evenly combined.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the granulated sugar, melted unsalted butter, eggs, plain yogurt (or sour cream), and rosewater until the mixture is smooth and homogenous.
  4. Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet mixture ensuring just combined to maintain a tender cake crumb.
  5. Add Pistachios: Gently fold in the finely chopped pistachios to evenly distribute them through the batter.
  6. Transfer to Pan: Pour the batter into the prepared pan and smooth the top with a spatula for an even surface.
  7. Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
  9. Prepare the Glaze: Whisk together powdered sugar with rosewater or lemon juice until you achieve a smooth, drizzle-able consistency.
  10. Decorate and Serve: Drizzle the glaze over the cooled cake and garnish with crushed pistachios and dried rose petals for an elegant finish before serving.

Notes

  • You can substitute sour cream for yogurt to add moisture and richness.
  • Be careful not to overmix when combining dry and wet ingredients to keep the cake light.
  • The rosewater glaze adds a delicate fragrance; adjust quantity to taste.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nut-free version, omit pistachios and substitute almond flour with additional all-purpose flour.

Keywords: Persian Love Cake, rosewater cake, almond cake, pistachio cake, cardamom cake, lemon zest cake, Persian dessert

Find it online: https://foodiecara.com/persian-love-cake-recipe/