Name: Persian Love Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 wedges
Ingredients: 6 tbsp ghee ( or butter); 6 tbsp olive oil (light); 1 cup sugar; 5 eggs (large); 1 cup yogurt (thick, Greek style, reduced fat); 2 tbsp rose water; 2 tsp green cardamom (ground); 1 cup almond flour; 3/4 cup all purpose flour; 1/2 cup semolina flour ((I use Bob's Red Mill brand)); 2 tsp baking powder; 1 pinch salt; 3 tbsp almonds (sliced); 1/2 cup honey; 1/3 cup orange juice; 2 tbsp rose water; 1/2 tsp saffron (ground); 2 tbsp pistachios (slivered)

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Persian love cake is moist, spongy and will enchant you with its exotic flavors of rose, cardamom and saffron. Luxuriously packed with almonds and sprinkled with pistachios, it is so easy to make!

Enchanting like our Baklava and Maamoul.

What is Persian Love Cake?

This Persian love cake is an aromatic cake that combines fragrant flavors such as rose, cardamom, saffron and almond.

There are many versions of the cake. Some that are like a simple cake, others that have a cream based frosting or a fragrant glaze. But all of them have the same aromatic elements – Rose, Cardamom, Saffron.

Legend has it that this cake was baked to enchant a Persian prince. Whatever may be the story, this rose-scented cake is stunningly delicious and amazingly simple to make. So easy to please your loved one with this recipe!

I must add that this cake by its name will not be typically found in a traditional Persian cookbook. However, it is quite similar in flavor and taste to other Persian cakes and desserts.

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Nutritional Variations for Persian Love Cake

If you have loved ones who prefer a gluten free, dairy free or nut free option, here are some suggestions.

Gluten Free: Use gluten-free flour and substitute semolina with GF flour or almond flour. You may also make the cake with only almond flour by replacing flour and semolina with almond flour.

Nut Free: Use only flour and semolina. Replace the almond flour with regular flour or semolina. Skip the pistachios and almond slices. You may top the cake with pumpkin seeds instead of pistachios.

Dairy free: I haven’t tried this, but try coconut yogurt instead of dairy yogurt and use oil instead of ghee.

Tips and tricks to make the best Persian Love Cake

The flavors of rose water and cardamom can be pretty intense so use them judiciously. The recipe uses traditional amounts of these flavors but feel free to experiment with less quantities and scale it up.
The cake is pretty sweet. But if you wish to make the cake less sweet, try using half the syrup and scale it up.
I prefer to make a thin syrup as it permeates the cake well and makes it moist. If the syrup is made thicker, it gives a stickier glaze so the cake is a bit more sweeter on the exterior.
The cake can also be served with a rose water flavored whipped cream that is lightly sweetened with some powdered sugar.
Alternatively you may drizzle a rose water glaze prepared by mixing 1 to 2 tbsp rose water with 1/2 cup fine powdered sugar.
If using the rose water whipped cream or glaze, then try to use less syrup.
Make sure to use only “light” olive oil or any oil that is not strongly flavored.
I personally prefer the cake with its full flavor. But if you want to tone down the exotic flavors then you can skip the saffron and you may also use some grated lemon or orange zest instead.
You can make the cake with only oil or only ghee or butter.
This cake recipe is pretty forgiving. I have found success even with simply combining all the ingredients in one single step. Make sure to mix well. A whisk is helpful.
The cake is best after allowing the syrup to soak through for several hours or overnight.
It is best to eat the cake in a day or two. Leftovers can be stored in the refrigerator. Keep the refrigerated leftovers at room temperature for one hour before serving.

Photography above: bijansviewfinder.com

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5 from 5 votes