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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.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 50 minutes
How Many Servings?
10 Servings
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!