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Persian Love Cake

Persian Love Cake Recipe


  • Author: Louna
  • Total Time: ~1 hour 30 minutes
  • Yield: 8-10 servings (1 standard 9-inch cake)
  • Diet: Vegetarian

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