Description
Persian Love Cake is a fragrant and moist cake infused with a blend of warm spices, rosewater, citrus zest, and nuts. This elegant dessert combines almond flour and all-purpose flour for a tender crumb, finished with a tangy lemon drizzle and delicate rosewater glaze, adorned with dried rose petals and crushed pistachios, perfect for special occasions or a luxurious treat.
Ingredients
Dry Ingredients
- 1 1/4 cup (150g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 3/4 cup (200g) almond flour
Wet Ingredients
- 8 tablespoons (113g) unsalted butter, softened or at room temperature, plus more for greasing the cake pan
- 1 cup (225g) granulated sugar
- 4 large eggs
- 1/2 cup plain Greek yogurt
- Zest and juice of 1/2 lemon
- Zest and juice of 1/2 orange
- 1 tablespoon rosewater
Lemon Drizzle
- 2 tablespoons granulated sugar
- Juice of 1 lemon
- 2 drops rosewater
Glaze
- 1 cup (125g) powdered sugar
- Juice of 1 lemon
- 2 drops rosewater
Decoration
- 1 to 2 tablespoons edible dried rose petals
- 1 to 2 tablespoons crushed pistachios
Instructions
- Get ready. Preheat your oven to 350°F (175°C). Butter the bottom and sides of a 9-inch cake pan and line the bottom with parchment paper to prevent sticking.
- Sift together dry ingredients. Using a fine mesh sieve or sifter over a large bowl, sift the all-purpose flour, baking powder, baking soda, cinnamon, and cardamom until combined into a fine powder. Add the almond flour and whisk to mix thoroughly.
- Cream the butter and sugar. Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture becomes pale, light, and fluffy, about 5 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing and incorporate air.
- Add the eggs and yogurt. Add the eggs one at a time to the creamed butter mixture, beating until each egg is fully incorporated and scraping down the sides of the bowl between additions. Add the Greek yogurt and beat until fully combined. Then add the zest and juice of half a lemon and half an orange, along with the rosewater, and mix again.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients and beat until the batter is thick and cohesive, about one to two minutes. Scrape the bowl sides as needed for uniform mixing.
- Bake the cake. Pour the batter into the prepared cake pan and spread evenly with the back of a spoon. Bake in the preheated oven for about 40 minutes, or until the cake has risen well and a skewer inserted into the center comes out clean.
- Cool the cake. Let the cake cool in the pan for 2 minutes, then carefully invert it onto a wire rack and remove the parchment paper. Allow the cake to cool completely, approximately 1 hour.
- Add the lemon drizzle. Whisk together the granulated sugar, lemon juice, and rosewater in a medium bowl until the sugar dissolves completely. Using a thin skewer or toothpick, poke tiny holes evenly across the surface of the cooled cake. Pour the lemon drizzle evenly over the cake and let it soak in fully.
- Make the glaze. Stir the powdered sugar gently with enough lemon juice to create a smooth, thick yet pourable icing. Add a few drops of rosewater to taste and mix thoroughly.
- Ice and serve. Spoon the glaze over the cake, allowing it to drip down the sides. Let set for 5 minutes to slightly firm up. Decorate with edible dried rose petals and crushed pistachios. Allow the glaze to set completely before slicing and serving.
Notes
- Use room temperature butter and eggs for the best batter consistency and rise.
- If you do not have rosewater, you can substitute with a small amount of vanilla extract, but it will alter the traditional flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a gluten-free version, replace all-purpose flour with a gluten-free baking blend.
- Make sure to line the cake pan with parchment to prevent sticking and make removal easier.
