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Persian Love Cake

Irresistible Persian Love Cake: A Sweet Treat for Every Occasion

This Persian Love Cake is a delightful ode to romance, perfect for any occasion, combining almond flour, cardamom, and rose water in a simple, gluten-free recipe.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ½ cup unsalted butter Adds richness and moisture; swap for plant-based for a dairy-free option.
  • 2 cups almond flour Main structure builder that adds tenderness and nutty flavor.
  • 1 cup all-purpose flour Contributes to cake's structure; can be replaced with gluten-free blends.
  • 1 teaspoon ground cardamom Infuses a warm, spicy note.
  • 1 teaspoon baking powder Leavening agent for a light cake; ensure it's fresh.
  • ½ teaspoon baking soda Leavening agent for a light cake; ensure it's fresh.
  • ¼ teaspoon kosher salt Enhances overall flavor.
  • ¾ cup granulated sugar Provides sweetness and moisture.
  • ¼ cup granulated sugar For syrup.
  • 1 teaspoon lemon zest Brightens the cake.
  • 3 large eggs Adds structure and richness; can replace with flax eggs for a vegan option.
  • 1 cup plain Greek yogurt Offers moisture and tang; any non-dairy yogurt works for a dairy-free cake.
  • 2 tablespoons rose water Imparts floral notes.
  • 1 tablespoon rose water For icing.
For the Icing
  • 1 cup powdered sugar Adds sweetness to icing.
  • 2 tablespoons lemon juice Balances flavors with acidity.
  • 1-2 tablespoons lemon juice For icing.
For Garnish (optional)
  • raw pistachios Offers crunch and flavor.
  • dried Damask rose petals Adds a decorative touch.

Equipment

  • 9-inch springform cake pan
  • Stand Mixer
  • Medium-sized bowl
  • Small saucepan

Method
 

Step-by-Step Instructions for Persian Love Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform cake pan, lining the bottom with parchment paper.
  2. Whisk together the almond flour, all-purpose flour, ground cardamom, baking powder, baking soda, and kosher salt in a bowl.
  3. In a stand mixer, combine granulated sugar and lemon zest. Add unsalted butter and beat on medium speed for about 5 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each. Stir in the plain Greek yogurt and rose water until smooth.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Transfer the batter to the prepared springform pan and smooth the top. Bake for about 35 minutes until a toothpick comes out clean.
  7. Prepare the syrup by heating granulated sugar and lemon juice in a saucepan until the sugar dissolves, then stir in rose water.
  8. Once the cake is baked, poke holes with a toothpick and drizzle the syrup over the warm cake, allowing it to soak in.
  9. Whisk together powdered sugar, lemon juice, and additional rose water until smooth for the icing.
  10. Remove the cake from the pan once cooled. Drizzle icing on top and sprinkle with pistachios and rose petals.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For best results, use freshly ground cardamom and allow the cake to cool completely before icing.

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