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
