Delicate Persian Love Cake Recipe

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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.

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
  • Cinnamon
  • Lavender
  • Jamaica flower water
  • Rose essence
Ingredient List

Preparation

1.
Preheat the oven to 350 degrees Fahrenheit.
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.
Mark as complete
2.
Add the eggs one at a time, whisking well after each addition.
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.
Mark as complete
3.
In a separate bowl, sift together ¾ cup almond flour, ¾ cup all-purpose flour, ¾ cup semolina flour, 3 tsp baking powder, and a pinch of salt.
Gradually add the dry mixture to the wet mixture, whisking after each addition, until all ingredients are fully incorporated
Mark as complete
4.
Line a 10-inch springform cake pan with parchment paper and pour the cake batter into it.
Tap the pan gently to even out the batter.

Mark as complete
5.
Bake the cake at 350 degrees Fahrenheit for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Mark as complete
6.
While the cake is baking, prepare the honey saffron syrup.
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
Mark as complete
7.
Once the cake is fresh out of the oven, use wooden skewers to poke holes all over the cake.
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!
Mark as complete

Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

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 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
cup orange juice
2 teaspoons rose water
½ teaspoons saffron
2 tablepsoons pistachio

Preparation

1
Preheat the oven to 350 degrees Fahrenheit. 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.
2
Add the eggs one at a time, whisking well after each addition. 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.
3
In a separate bowl, sift together ¾ cup almond flour, ¾ cup all-purpose flour, ¾ cup semolina flour, 3 tsp baking powder, and a pinch of salt. Gradually add the dry mixture to the wet mixture, whisking after each addition, until all ingredients are fully incorporated
4
Line a 10-inch springform cake pan with parchment paper and pour the cake batter into it. Tap the pan gently to even out the batter.
5
Bake the cake at 350 degrees Fahrenheit for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
6
While the cake is baking, prepare the honey saffron syrup. 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
7
Once the cake is fresh out of the oven, use wooden skewers to poke holes all over the cake. 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!

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.

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