Persian Love Cake

Indulge in the enchanting flavors of a Persian Love Cake, a moist and aromatic dessert that’s as beautiful as it is delicious. This fragrant cake is infused with the delicate notes of rosewater, cardamom, and almond flour, creating a perfectly balanced sweetness that melts in your mouth. Topped with a luscious rosewater glaze, a sprinkle of crushed pistachios, and optional dried rose petals, this show-stopping treat is ideal for special occasions or romantic celebrations. With a soft, tender crumb and a rich, buttery base, it pairs wonderfully with tea or coffee, making it a delightful centerpiece for gatherings. Whether you're drawn to its captivating aroma or its irresistible elegance, this Persian Love Cake promises a dessert experience that’s nothing short of magical. Perfect for those seeking unique and exotic cake recipes!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 170 g Unsalted butter
• 200 g Granulated sugar
• 50 g Brown sugar
• 3 large Eggs
• 120 g Plain yogurt
• 2 tsp Rosewater
• 1 tsp Vanilla extract
• 160 g All-purpose flour
• 120 g Almond flour
• 1.5 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Ground cardamom
• 0.5 tsp Salt
• 150 g Powdered sugar
• 2 tbsp Milk
• 1 tsp Rosewater
• 30 g Crushed pistachios
• 1 tbsp Dried rose petals (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

Step 2

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, beating well after each addition. Mix in the yogurt, rosewater, and vanilla extract until fully combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cardamom, and salt.

Step 5

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8

To make the glaze, whisk together the powdered sugar, milk, and rosewater in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar if needed.

Step 9

Once the cake is completely cooled, drizzle the glaze over the top. Sprinkle with crushed pistachios and dried rose petals, if using, for decoration.

Step 10

Serve and enjoy this fragrant Persian Love Cake with a cup of tea or coffee!

Nutrition Facts

Serving size	(1213.6g)

Amount per serving	% Daily Value*
Calories	4546.1

Total Fat 238.1g	0%
Saturated Fat 97.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 944.3mg	0%
Sodium 2837.3mg	0%
Total Carbohydrate 571.6g	0%
Dietary Fiber 21.1g	0%
Total Sugars 413.1g
Protein 76.3g	0%

Vitamin D 193.6IU	0%
Calcium 740.2mg	0%
Iron 16.4mg	0%
Potassium 1156.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 6.4%

Carbs: 48.3%