Description
Enjoy your Persian Love Cake! 😊
Ingredients
For the Cake:
– 1 1/2 cups (150g) almond flour
– 1 cup (120g) all-purpose flour (or gluten-free flour as a substitute)
– 1 cup (200g) granulated sugar
– 1/2 cup (115g) unsalted butter, softened
– 3 large eggs
– 1/2 cup (120g) plain yogurt
– 1 teaspoon ground cardamom
– 2 tablespoons rosewater
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/4 teaspoon salt
For the Topping:
– 1/2 cup (75g) pistachios, crushed
– 2 tablespoons dried rose petals (optional)
For the Glaze (optional) :
– 1 cup (120g) powdered sugar
– 2-3 tablespoons lemon juice or rosewater
Instructions
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the yogurt, rosewater, and vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, cardamom, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
5. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice (or rosewater) until smooth. Adjust the consistency by adding more liquid if needed.
6. Decorate the Cake:
Drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Sprinkle the top with crushed pistachios and dried rose petals for a stunning finish.
7. Serve and Enjoy:
Slice and serve the cake with tea, coffee, or a scoop of pistachio ice cream.
Notes
– For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
– If you prefer a more floral flavor, increase the amount of rosewater slightly.
– Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Persian/Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: ~270 kcal
- Sugar: ~22 g
- Sodium: ~120 mg
- Fat: ~12 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~4 g
- Trans Fat: ~0g
- Carbohydrates: ~35 g
- Fiber: ~2 g
- Protein: ~5 g
- Cholesterol: ~50 mg