Indulge your senses with this Persian Love Cake, an irresistible blend of flavours and aromas. Its moist and fluffy texture, infused with the delicate scent of rose water and the rich aroma of cardamom, is a treat that's hard to resist. The unique blend of these flavours and the crunch of pistachios create a cake that's truly a delight to the palate.
About This Recipe
Once in Iran, a captivating legend unfolds around the Persian Love Cake. It tells the tale of a young Persian woman who, in a bid to win the heart of a prince, baked a cake infused with aromatic spices and rose water. The cake's unique blend of flavours and its role in this love story. It has not only intrigued many Iranians but also added a layer of mystery to its cultural significance, connecting us to the rich heritage of Persian cuisine.
This cake is infused with fragrant ingredients such as Rose Water, Cardamom, and Pistachios.
The Persian Love Cake is crowned with a luscious buttery glaze, adding the perfect finishing touch. This glaze enhances the cake's texture and brings out its unique flavours, leaving you craving more.
How To Make The Persian Love Cake
- Sift All-purpose and almond flour, cardamom powder, baking powder, and salt and set aside.
- Use a hand whisk to mix the sugar, melted butter, and oil until thoroughly combined.
- Add the eggs, vanilla extract, and rose water and mix.
- Add the dry ingredients alternating with buttermilk. Start and finish with three portions of dry ingredients and two portions of buttermilk.
- Gently mix all the ingredients until you don't see any streaks of dry ingredients. This step is crucial to ensuring a smooth and even texture in your cake. Take your time and enjoy the process of bringing all these wonderful flavours together.
- Preheat the oven to 350F, grease it, and line two 8-inch pans with parchment paper.
- Divide the batter between two pans and bake the cakes for 25 to 30 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer them to the cooling rack. Let them cool completely before glazing.
How To Make The Glaze
Mix all the ingredients, including powdered sugar, lemon juice, rose water, and melted butter, until smooth and creamy. If the glaze is too runny, add more powdered sugar, and if it is too stiff, add more water.
Assembling Persian Love Cake
Place one cake layer on the plate and cover it with the glaze. Place the second layer and drizzle the glaze on top. Sprinkle crushed pistachios and dry rose petals on top.
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Storing: This cake stays fresh in an air-tight container in the freezer for two weeks and for one week in the fridge.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Persian Love Cake
Ingredients
For The Cake
- 1½ cup Granulated sugar
- 1 tablespoon Lemon zest
- ¾ cup Butter, Melted
- 2 teaspoon Cardamom powder
- ¼ cup Rose water
- 1 teaspoon Vanilla extract
- ¼ cup Oil
- 3 Eggs, Room temperature
- 1¼ cup Almond flour
- 1½ cup All-purpose flour, Spooned and levelled
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Buttermilk, Room temperature
For The Glaze
- 1½ cups Powdered sugar
- 2 tablespoon Lemon juice
- 1 tablespoon Rose water
- 1 tablespoon Butter, Melted
For Topping
- ¼ cup Rosebuds , Dried
- 1 tablespoon Pistachios, Crushed
Instructions
How To Make The Cake
- Preheat the oven to 350F, grease and line two 8-inch pans with parchment paper.
- Sift all-purpose and almond flour, cardamom powder, baking powder, and salt and set aside. 1¼ cup Almond flour, 1½ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt, 2 teaspoon Cardamom powder
- Massage the lemon zest into the granulated sugar using your fingertips to release the lemon aroma. 1½ cup Granulated sugar, 1 tablespoon Lemon zest
- Use a hand whisk to mix the sugar, melted butter, and oil until thoroughly combined. ¾ cup Butter, ¼ cup Oil
- Add the eggs, vanilla extract, and rose water and mix. 3 Eggs, 1 teaspoon Vanilla extract, ¼ cup Rose water
- Add the dry ingredients alternating with buttermilk. Start and finish with three portions of dry ingredients and two portions of buttermilk. ½ cup Buttermilk
- Gently mix all the ingredients until you don't see any streaks of dry ingredients. This step is crucial to ensuring a smooth and even texture in your cake. Take your time and enjoy the process of bringing all these wonderful flavours together.
- Divide the batter between two pans and bake the cakes for 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then transfer them to the cooling rack. Let them cool completely before glazing.
How To Make The Glaze
- Mix all the ingredients, including powdered sugar, lemon juice, rose water, and melted butter, until smooth and creamy. If the glaze is too runny, add more powdered sugar; if it is too stiff, add more water. 1½ cups Powdered sugar, 2 tablespoon Lemon juice, 1 tablespoon Rose water, 1 tablespoon Butter,
Assembly
- Place one cake layer on the plate and cover it with the glaze. Place the second layer and drizzle the glaze on top. Sprinkle crushed pistachios and dry rose petals on top. ¼ cup Rosebuds , 1 tablespoon Pistachios
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