A slice of Persian love cake served on a small white plate along with tea.
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Persian Love Cake

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
Keyword Almond Cake, Love Cake, Persian Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 wedges
Calories 308kcal
Author Roxana Begum

Ingredients

Cake

  • 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 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

Syrup

  • 1/2 cup honey
  • 1/3 cup orange juice
  • 2 tbsp rose water
  • 1/2 tsp saffron ground
  • 2 tbsp pistachios slivered

Instructions

Persian Love Cake

  • Preheat the oven at 350 degrees F.
  • 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 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).

Notes

  1. You may adjust the amounts of rose water and cardamom as per taste.
  2. To make the cake less sweet, try using half the syrup and scale it up.
  3. The cake can also be served with a rose water flavored whipped cream or a rose water glaze (check blog post).
  4. If using this rose water cream or the glaze, then try to use less syrup.
  5. Make sure to use only oil that is not strongly flavored.
  6. Leftovers can be stored in the refrigerator.
  7. 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.
  8. Culinary grade dried rose petals are available online.
  9. Check the full blog post above for more tips and variations.
 

Nutrition

Calories: 308kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 28mg | Potassium: 166mg | Fiber: 1g | Sugar: 22g | Vitamin A: 90IU | Vitamin C: 2.7mg | Calcium: 74mg | Iron: 1.3mg