Indulge in the divine flavors of our Persian Love Cake, a delightful dessert infused with the essence of roses and aromatic cardamom. This tender and moist 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.
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I am simply in love with this delicate Persian Love Cake. Rose water, cardamom, and saffron bring the senses to life. The combination of almond cake and sweet Lebanese basbousa is to die for! This cake is my love affair, but I’ll occasionally share it with loved ones during the holidays or Valentine’s Day. My husband and I enjoy it together on special occasions.
Deliciously moist and buttery, this fragrant cake is the perfect light dessert. Its sweetness comes from fruity and floral ingredients, but if you enjoy sugary cakes, you can coat the freshly baked cake in my extra smooth, fruity syrup. You can even double my syrup recipe! My delicate Persian Love Cake is a spectacular confection, unlike many other cakes and baked goods in its light, fruity flavor.
The History of Persian Love Cake
This romantic dessert has an intriguing love story behind its creation. Legend has it that long ago, a Persian woman was head over heels in love with a prince. In desperation, she concocted a love potion to enchant him. This potion took the form of a magic cake, and once he took his first bite, he was enthralled by the woman. And that’s how the Persian Love Cake was born.
This Iranian tale romanticizes the delicious Persian Love Cake, though we know it originated in Iran. Its spices and flavoring are inspired by many cuisines from this region, and it is still very popular today. If you are looking to impress someone for Valentine’s Day or an anniversary, this cake is an excellent option. Maybe don’t mention the legend of the Persian woman, though!
What is Rose Water, and Where Do I Get It?
Rose water is made from the distillation of edible rose petals, and it is a key flavor used in meals and desserts dating back to ancient times. It is found in Indian and Middle Eastern supermarkets and helps create floral and fruity notes in many French, Middle Eastern, and Mediterranean foods.
Sorbets, cookies, pastries, and other treats are infused with rose water. The floral sweetness is not overpowering but is considered an acquired taste for some. If you have a unique flavor palate, consider an alternative to rose water.
Best Substitutes for Rose Water
So, you either don’t enjoy the floral taste of rose water, don’t have any lying around the house, or can’t find it at your local supermarket. That’s perfectly fine! There are plenty of substitutes for rose water, and each one brings a different flavor to the cake. Choose your favorite:
- Vanilla extract
- Jamaica flower water
- Rose essence
In a large bowl, whisk together 6 tbsp of ghee and 6 tbsp of olive oil until combined. Add 1 cup of sugar and whisk until creamy.
Stir in 1 cup of Greek-style yogurt.
Add 2 tsp of rose water and 2 tsp of ground green cardamom, and stir until well incorporated.
Gradually add the dry mixture to the wet mixture, whisking after each addition, until all ingredients are fully incorporated
Tap the pan gently to even out the batter.
In a small saucepan, combine ½ cup of honey and ⅓ cup of orange juice. Bring to a boil, then reduce the heat and let it simmer for 5 minutes.
Stir in 2 tsp of rose water and ½ tsp of saffron into the syrup.
Turn off the heat and add 2 tbsp of pistachios to the syrup
Pour the warm syrup over the warm cake, allowing it to soak in for several hours.
Before serving, decorate the cake with dried rose petals and pistachios
Enjoy this Persian Love Cake with your loved ones!
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Persian Love Cake: A romantic delicacy that combines rose water’s floral essence, cardamom warmth, and almond flour’s richness. Topped with honey saffron syrup and sprinkled with pistachios, this cake is a divine treat for special occasions or moments of indulgence. Let the flavors sweep you away on a journey of love and delight.
|6 Tablespoons ghee|
|6 Tablespoons olive oil|
|1 cup sugar|
|5 large eggs|
|1 cup Greek style yogurt|
|2 teaspoons rose water|
|2 2 tsps ground green cardamom|
|¾ cup almond flour|
|¾ cup all-purpose flour|
|¾ cup semolina flour|
|3 tsps baking powder|
|Pinch of salt|
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|
|⅓ cup orange juice|
|2 teaspoons rose water|
|½ teaspoons saffron|
|2 tablepsoons pistachio|
Recipe Tips & Suggestions
How to Store Persian Love Cake?
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.
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