Description
This Persian Love Cake recipe is a beautifully aromatic dessert that combines the delicate flavors of rosewater, cardamom, and almond flour, topped with pistachios and rose petals. It’s a rich, nutty, and fragrant cake perfect for any special occasion. The floral notes of rosewater and the warmth of cardamom provide a delightful balance, making it a unique and irresistible treat that will impress anyone who tries it.
Ingredients
Scale
- 100 g almond flour (1 cup)
- 100 g all-purpose flour (3/4 cup)
- 150 g granulated sugar (3/4 cup)
- 115 g unsalted butter, melted (1/2 cup)
- 2 large eggs
- 1 tsp rosewater
- Zest of 1 lemon
- 1/2 tsp ground cardamom
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp plain yogurt or sour cream
- 50 g shelled pistachios, finely chopped (1/3 cup)
Instructions
- Preheat the oven to 175°C (350°F) and grease a 20 cm (8-inch) round cake pan.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, salt, cardamom, and lemon zest.
- In a large bowl, whisk together sugar, melted butter, eggs, yogurt, and rosewater until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 35–40 minutes, or until golden and a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and rosewater (or lemon juice) until smooth, then drizzle over the cooled cake.
- Garnish with crushed pistachios and dried rose petals before serving.
Notes
- You can substitute the yogurt with sour cream for a richer texture.
- If you want to make it more festive, consider adding a few strands of saffron to the batter for an extra layer of flavor.
- For a dairy-free version, substitute the butter with coconut oil and use a dairy-free yogurt alternative.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Persian Love Cake, rosewater cake, cardamom cake, almond flour cake, gluten-free Persian cake, pistachio cake, rosewater dessert