The Persian Love Cake is a traditional dessert with lemon, rose and cardamom. Its taste is unique and its presentation is exquisite.
When spring rolls around, rich flavors of chocolate and cinnamon take a backseat to lighter flavors such as lemon, orange and almond. Add with those warm floral flavors of rose and lavender, and you end up with some deliciously unique baked goods.
This Persian Love Cake is a white round single cake layer made with both almond flour and all-purpose flour. The flavors combine together in both the cake and the glaze in a special way that your family and friends will love. Sprinkle the top with crushed pistachios and dried roses and you have a stunning presentation.
About Persian Love Cake
Flavor: This cake has subtle notes of rose, cardamom and lemon with a sweet, rose water flavored icing.
Texture: Soft, moist and slightly dense, this is a very tender cake. It has a smooth texture that pairs well with the simple frosting. The finish of rose petals and crushed pistachios add a delicious little crunch.
This is a classic recipe that you’ll find countless variations of on the internet and in ethnic cookbooks. I believe the original version was by Yasmin Khan for Food & Wine.
For the cake:
For the icing:
Notes about ingredients
Use a high quality gluten free all-purpose flour in place of the regular flour for a gluten free cake.
Don’t like lemon? Try orange peel and juice instead.
1wholelemon(use all of the zest and 1 ½ tablespoons of the juice)
For the icing
1 cuppowdered sugar
dried rose petals
Preheat the oven to 350°. Line the bottom of a 9” cake pan with parchment paper and spray with baking spray. Set aside.
In a medium sized mixing bowl combine almond flour, all purpose flour, salt, baking powder, cardamom and baking soda. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine sugar and butter. Beat together on medium speed for 2 minutes, until smooth.
Add in oil and mix to combine.
Add in eggs and mix for 30 seconds.
Next, add in milk, rose water, lemon juice, vanilla and lemon zest and mix until incorporated. Scrape the sides of the bowl as needed during mixing.
Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
Transfer the batter into the prepared cake pan, then place into the preheated oven on the center rack. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.
Make the icing:
In a small mixing bowl combine powdered sugar, rose water, milk and vanilla extract. Whisk until smooth.
Once the cake has completely cooled, remove it from the cake pan and place onto a plate or cake stand. Pour the icing over top of the cake, allow some of it to drip down the sides.
Top with rose petals and ground pistachios. Allow the icing to set before cutting and serving.
Cake may be stored in an airtight container for up to 3 days at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**