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Persian Love Cake
Full tutorial video above.
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!
Course
Dessert
Cuisine
Persian
Diet
Halal, Low Salt, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
16
wedges
Calories
308
kcal
Author
Roxana Begum
Cost
$7
Equipment
Mixing Bowl
Whisk
Springform Pan
Ingredients
Cake
6
tablespoon
ghee
or butter, melted
6
tablespoon
olive oil
light
1
cup
sugar
5
eggs
large
1
cup
yogurt
thick, Greek style, reduced fat
2
tablespoon
rose water
2
teaspoon
green cardamom
ground
1
cup
almond flour
¾
cup
all purpose flour
½
cup
semolina flour
(I use Bob's Red Mill brand)
2
teaspoon
baking powder
1
pinch
salt
3
tablespoon
almonds
sliced
Syrup
½
cup
honey
⅓
cup
orange juice
2
tablespoon
rose water
½
teaspoon
saffron
ground
2
tablespoon
pistachios
slivered
US Customary
-
Metric
Instructions
Persian Love Cake
Preheat the oven at 350 degrees F.
In a mixing bowl, combine oil and ghee together. Add the sugar and whisk it all together until creamy.
Then add eggs, one at a time and whisk it very well.
Next add the thick yogurt and whisk it all together into a fluffy mixture.
Add rose water, ground cardamom and stir it in.
Sift the almond flour, all purpose flour and semolina flour, one by one and lightly whisk it in.
Sprinkle baking powder all over, add pinch salt and incorporate it very well into the mixture.
Pour the cake batter into a greased 10 inch springform cake pan that has been lined with parchment paper in the bottom.
Tap the bottom of the cake pan on the kitchen counter to even out the cake batter. Scatter the almond slices all over the cake batter.
Bake at 350 degrees F for 30 to 40 minutes until it is golden on the top and a cake tester or toothpick inserted into the cake comes out clean.
Honey Syrup
While the cake is baking, prepare the syrup.
Combine honey and orange juice and bring it to a boil.
Lower the heat and let it simmer for about 5 minutes.
Then stir in the rose water and ground saffron into the syrup. Turn off the heat and add the pistachios.
Final Step
Using a thin wooden skewer or a sharp pointed kitchen knife/utensil poke fine holes all over the cake.
Pour the warm syrup over the warm cake and let the syrup soak in for several hours or overnight.
Decorate with fresh or dried edible rose petals and more slivered nuts. Serve with rose water cream if you like (see blog post).
Video
Notes
You may adjust the amounts of rose water and cardamom as per taste.
To make the cake less sweet, try using half the syrup and scale it up.
The cake can also be served with a rose water flavored whipped cream or a rose water glaze (check blog post).
If using this rose water cream or the glaze, then try to use less syrup.
Make sure to use only oil that is not strongly flavored.
Leftovers can be stored in the refrigerator.
Grind the saffron threads using a mortar and pestle into a fine powder. Tip: Adding a pinch of sugar to the saffron is helpful to grind it fine.
Culinary grade dried rose petals are available online.
Check the full blog post above for more tips and variations.
Nutrition
Serving:
1
Wedge
|
Calories:
308
kcal
|
Carbohydrates:
33
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Cholesterol:
66
mg
|
Sodium:
28
mg
|
Potassium:
166
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
90
IU
|
Vitamin C:
2.7
mg
|
Calcium:
74
mg
|
Iron:
1.3
mg