Persian Love Cake
Persian Love Cake is a beautiful and fragrant dessert, combining the warmth of cardamom, the subtle citrus notes of lemon, and the unique floral aroma of rosewater. Topped with a sweet lemon glaze, crushed pistachios, and dried rose petals, this cake is as stunning as it is delicious. Ideal for special occasions like Valentine’s Day or birthdays, this cake is a perfect way to steal the show with both taste and presentation.
Why You’ll Love This Recipe
Persian Love Cake is a perfect balance of flavors and textures. It combines the nutty richness of almond flour with the sweetness of sugar and the aromatic spices of cardamom and rosewater. The tangy lemon glaze and the pistachios create an irresistible finish, making it the perfect cake for any occasion. It’s not only easy to make but will also impress anyone who tries it!
Ingredients
- 1 cup fine granulated sugar
- ½ cup unsalted butter, at room temperature or softened
- 2 large eggs
- ½ cup milk, at room temperature or slightly warmed
- 1 tablespoon lemon zest
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- 1 cup almond flour
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
For the glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon rosewater (optional)
- Crushed pistachios and dried rose petals, for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat the oven to 350ºF (175ºC). Butter and flour an 8-inch round cake pan and set it aside.
- Prepare the Cake: In a large mixing bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the bowl after each addition. Then, add the milk, lemon zest, cardamom, vanilla extract, and rosewater, and continue beating for 2-3 minutes until the mixture is very light and fluffy.
- Incorporate Dry Ingredients: Lower the speed and slowly add the almond flour, all-purpose flour, baking powder, and salt. Beat until fully incorporated and fluffy.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and rosewater (if using) until smooth.
- Finish the Cake: Once the cake has cooled, place it bottom-side up on a cake stand or serving dish. Pour the glaze over the top, letting it drip slightly over the edges. Garnish with crushed pistachios and dried rose petals.
Servings and Timing
- Servings: 8 slices
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- You can swap lemon zest and juice for orange zest and juice for a different citrus flavor.
- If you’re not fond of rosewater, try using orange blossom water, or simply omit it from the recipe.
- Add a pinch of saffron for an even more aromatic touch.
- For a more decadent cake, you could add a layer of whipped cream or a scoop of ice cream on the side.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Reheating: If you’d like to serve it warm, gently heat individual slices in the microwave for 10-15 seconds.
FAQs
1. Why is it called a Persian Love Cake?
The cake is named after a Persian legend in which a young girl bakes this cake to make a prince fall in love with her using rosewater, spices, and a magical love potion.
2. Can I bake with rosewater?
Yes, rosewater adds a delicate floral flavor that works wonderfully in baked goods, including cakes, cookies, and pastries.
3. How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. If there’s batter on the toothpick, bake for a few more minutes.
4. Can I use a different type of flour?
While almond flour and all-purpose flour give the best texture, you can experiment with gluten-free flour blends or other nut flours for a different taste and texture.
5. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Just make sure to store it in an airtight container. Apply the glaze right before serving.
6. Can I substitute the milk with a dairy-free option?
Yes, you can substitute the milk with almond milk, oat milk, or any other dairy-free milk.
7. What if I don’t like pistachios?
You can replace pistachios with other nuts like almonds or walnuts, or omit the nuts altogether.
8. Can I make the glaze without rosewater?
Yes, you can make the glaze with just lemon juice and powdered sugar. Rosewater is optional but adds a special touch.
9. Can I freeze the Persian Love Cake?
Yes, you can freeze the unglazed cake for up to 2-3 months. Thaw at room temperature before glazing and serving.
10. Can I make this cake for a larger crowd?
Yes, simply double or triple the ingredients and bake in a larger pan. Adjust the baking time accordingly.
Conclusion
Persian Love Cake is a delightful dessert that combines vibrant flavors and stunning presentation, making it perfect for any special occasion. With the light, moist texture, and the lovely floral notes from the rosewater, this cake is sure to impress. Whether it’s for Valentine’s Day, a birthday, or just a sweet treat, this cake will add elegance and flavor to your dessert table.
Print
Persian Love Cake
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Persian Love Cake is an elegant and aromatic dessert, featuring a delicate blend of cardamom, lemon, and rosewater, topped with a sweet lemon glaze and pistachios. This fragrant and moist cake is perfect for special occasions like Valentine’s Day, birthdays, or any celebration that calls for a unique and visually stunning treat.
Ingredients
- 1 cup fine granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- ½ cup milk, at room temperature
- 1 tablespoon lemon zest
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- 1 cup almond flour
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
For the glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon rosewater (optional)
- Crushed pistachios and dried rose petals, for topping
Instructions
- Preheat the Oven: Preheat the oven to 350ºF (175ºC). Butter and flour an 8-inch round cake pan and set it aside.
- Prepare the Cake: In a large bowl or stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Mix in milk, lemon zest, cardamom, vanilla, and rosewater. Beat for 2-3 minutes until fluffy.
- Incorporate Dry Ingredients: Gradually add almond flour, all-purpose flour, baking powder, and salt. Beat until fully combined and fluffy.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes, then transfer to a cooling rack.
- Make the Glaze: Whisk together powdered sugar, lemon juice, and rosewater (if using) in a small bowl until smooth.
- Finish the Cake: Once cooled, place the cake on a serving dish, bottom-side up. Pour the glaze over the top, allowing it to drip slightly. Garnish with crushed pistachios and dried rose petals.
Notes
- Variations: Swap lemon for orange zest and juice for a different citrus twist.
- Storage/Reheating: Store in an airtight container at room temperature for up to 3 days. Reheat slices in the microwave for 10-15 seconds.
- Freezing: Freeze unglazed cake for up to 2-3 months. Thaw before glazing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
