Persian Love Cake: A Delicate Dessert

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This tender and moist love cake, soaked in honey saffron syrup, truly expresses love and sweetness. Perfect for sharing with loved ones, this recipe will transport you to enchantment and leave your taste buds craving for more.

Persian Love Cake is more than just a dessert—it’s an enchanting tale told through flavors and aromas. Infused with the delicate notes of rose water, earthy cardamom, and luxurious saffron, this cake is a true celebration of Middle Eastern flavors. Combining the delicacy of an almond cake with the sweetness of a Lebanese basbousa, it has etched a special place in my heart. I love making it for festive gatherings and special occasions, like Valentine’s Day, when only the most magical desserts will do.

The History of Persian Love Cake

This irresistible dessert whispers tales of romance through every bite. Legend narrates the story of a Persian woman, smitten with a prince, who concocted a love potion. This potion took the form of a cake, so magical that with his first bite, the prince was captivated. Thus, the Persian Love Cake was born.

While this tale adds mystery and romance to the Persian Love Cake, its roots trace back to Iran. Borrowing flavors and inspiration from regional cuisines, this cake has retained its popularity through the ages. Whether you aim to impress on Valentine’s Day or an anniversary, this cake is an undeniable winner.

Persian Love Cake Ingredients:

For the Cake:

  • Ghee: Adds richness and a distinct flavor to the cake.
  • Olive Oil: Provides moisture and a subtle fruity undertone.
  • Sugar: Sweetens the cake and contributes to its texture.
  • Eggs: Bind the ingredients together and add structure.
  • Greek-style Yogurt: Enhances moisture and gives a slight tang.
  • Rose Water: Infuses a delicate floral aroma and taste.
  • Ground Cardamom: Adds a warm, citrusy, and aromatic note.
  • Almond Flour: Imparts a nutty flavor and contributes to a moist texture.
  • All-Purpose Flour: Provides structure and stability to the cake.
  • Semolina Flour (¾ cup): Adds a slightly gritty texture and unique flavor.
  • Baking Powder (3 tsp): Leavens the cake, making it light and fluffy.
  • Pinch of Salt: Balances the sweetness and enhances flavors.
  • Dry rose petals: Optional for an additional layer of pleasant and appealing flavor

For the Syrup:

  • Honey: Sweetens and adds a luscious glaze to the cake.
  • Orange Juice: Introduces a citrusy brightness to the syrup.
  • Rose Water: Complements the cake’s flavor and adds fragrance.
  • Saffron: Infuses a rich, golden color and subtle earthy notes.
  • Pistachios: Garnish that adds crunch and a nutty element.

The Essence of Rose Water

Rose water, a product of distilling edible rose petals, adds a keynote to this cake. This flavorful essence dates back to ancient times, enhancing meals and desserts. It’s typically available in Indian and Middle Eastern supermarkets, offering floral and fruity notes to various dishes, including sorbets, cookies, pastries, and more. While rose water’s unique flavor may not be everyone’s cup of tea, it brings a distinctive note to the Persian Love Cake.

If rose water isn’t quite your preference or it’s not readily available, fret not! There are plenty of substitutes that lend their unique flavors to the cake. Consider these options: Vanilla extra t, Lavender, Jamaica flower water, and Rose essence. Each alternative imparts a different flavor to the cake, making your Persian Love Cake a unique culinary adventure.

Key tips for making the Love Cake:

  • Poke Holes in the Warm Cake: This might seem a little unusual, but trust me on this one. Once your cake is freshly out of the oven, take a wooden skewer and poke holes all over the cake. This step will allow the syrup to permeate deeply and evenly, making every bite a divine experience.
  • Soak the Cake in Syrup: The secret behind the Persian Love Cake’s incredible moistness is the syrup soak. Pour the warm syrup over the warm cake, and then exercise some patience. Let the cake soak in the syrup for several hours. This process is crucial as it allows the cake to absorb all the fragrant syrup, enhancing its flavor profile and texture.
  • Garnish Before Serving: Don’t rush to serve the cake right after it’s soaked up the syrup. Before you present it to your guests, add a dash of color and texture. Decorate the cake with dried rose petals and pistachios. These garnishes make the cake visually enticing and add a delicate crunch and aroma.
  • Share the Love: The final and most essential step – enjoy this delectable Persian Love Cake with your loved ones! Remember, food tastes best when shared. So, slice up this fragrant, moist cake and let its delightful flavors bring a smile to everyone’s face.
How to Make Persian Love Cake: A Delicate Dessert

Preparation

1.
Preheat your oven to 350°F.
In a large bowl, whisk together 6 tablespoons of ghee and 6 tablespoons of olive oil until well combined. Add 1 cup of sugar and continue whisking until the mixture turns creamy.
Mark as complete
2.
Add the eggs one at a time, whisking well after each addition.
Stir in 1 cup of Greek-style yogurt until smooth.
Add 2 teaspoons of rose water and 2 teaspoons of ground green cardamom, then mix until fully incorporated.
Mark as complete
3.
In a separate bowl, sift together ¾ cup almond flour, ¾ cup all-purpose flour, ¾ cup semolina flour, 3 teaspoons of baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, whisking after each addition until fully incorporated.
Mark as complete
4.
Line a 10-inch springform pan with parchment paper. Pour the batter into the pan and gently tap it on the counter to level the surface.

Mark as complete
5.
Bake at 350°F for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Mark as complete
6.
While the cake bakes, prepare the honey saffron syrup.
In a small saucepan, combine ½ cup honey and ⅓ cup orange juice. Bring to a boil, then reduce the heat and let it simmer for 5 minutes.
Stir in 2 teaspoons of rose water and ½ teaspoon of saffron.
Turn off the heat and mix in 2 tablespoons of pistachios.
Mark as complete
7.
As soon as the cake comes out of the oven, use a wooden skewer to poke holes all over the top.
Slowly pour the warm syrup over the cake, allowing it to soak in for several hours.
Before serving, garnish with dried rose petals and chopped pistachios.
Enjoy this Persian Love Cake with your loved ones!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
6 Tablespoons ghee
6 Tablespoons olive oil
1 cup sugar
5 large eggs
1 cup Greek style yogurt
2 teaspoons rose water
2 teaspoons ground green cardamom
¾ cup almond flour
¾ cup all-purpose flour
¾ cup semolina flour
3 teaspoons baking powder
Pinch of salt
Dry rose petals few of them
For the syrup:
Note that this can be made once the cake is in the oven! You can also double these ingredients for added sweetness in your Persian Love Cake.
½ cup honey
1/2 cup orange juice
2 teaspoons rose water
½ teaspoons saffron
2 tablepsoons pistachio

Preparation

1
Preheat your oven to 350°F. In a large bowl, whisk together 6 tablespoons of ghee and 6 tablespoons of olive oil until well combined. Add 1 cup of sugar and continue whisking until the mixture turns creamy.
2
Add the eggs one at a time, whisking well after each addition. Stir in 1 cup of Greek-style yogurt until smooth. Add 2 teaspoons of rose water and 2 teaspoons of ground green cardamom, then mix until fully incorporated.
3
In a separate bowl, sift together ¾ cup almond flour, ¾ cup all-purpose flour, ¾ cup semolina flour, 3 teaspoons of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, whisking after each addition until fully incorporated.
4
Line a 10-inch springform pan with parchment paper. Pour the batter into the pan and gently tap it on the counter to level the surface.
5
Bake at 350°F for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
6
While the cake bakes, prepare the honey saffron syrup. In a small saucepan, combine ½ cup honey and ⅓ cup orange juice. Bring to a boil, then reduce the heat and let it simmer for 5 minutes. Stir in 2 teaspoons of rose water and ½ teaspoon of saffron. Turn off the heat and mix in 2 tablespoons of pistachios.
7
As soon as the cake comes out of the oven, use a wooden skewer to poke holes all over the top. Slowly pour the warm syrup over the cake, allowing it to soak in for several hours. Before serving, garnish with dried rose petals and chopped pistachios. Enjoy this Persian Love Cake with your loved ones!

Recipe Tips & Suggestions

How to Store Persian Love Cake?

This cake is a labor of love, so I understand if you want to indulge in it yourself. Whether you want to store it for loved ones or yourself, be sure to store it in a tightly covered container at room temperature for the best results. This will maintain its moisture and soft texture! You can also put these containers in the fridge to keep the Persian Love Cake fresh for a few more days. However, freeze any pieces you won’t consume in the near future as soon as possible. Though this cake is best enjoyed immediately, you can keep it fresh for a while longer if you follow these tips!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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