Persian Love Cake Recipe

Introduction

Persian Love Cake is a fragrant and moist dessert that combines delicate floral and nutty flavors. Infused with rose water, cardamom, and saffron, this cake offers a unique taste experience perfect for special occasions or a cozy afternoon treat.

Ingredients

• 6 tbsp ghee or melted butter
• 6 tbsp light olive oil
• 1 cup sugar
• 5 large eggs
• 1 cup thick Greek-style yogurt (reduced fat)
• 2 tbsp rose water
• 2 tsp ground green cardamom
• 1 cup almond flour
• 3/4 cup all-purpose flour
• 1/2 cup semolina flour
• 2 tsp baking powder
• 1 pinch salt
• 3 tbsp sliced almonds
• 1/2 cup honey
• 1/3 cup orange juice
• 2 tbsp rose water (for syrup)
• 1/2 tsp ground saffron
• 2 tbsp slivered pistachios

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine the ghee and olive oil. Add the sugar and whisk until the mixture becomes creamy.
3. Step 3: Add the eggs one at a time, whisking thoroughly after each addition.
4. Step 4: Mix in the thick yogurt and whisk until the batter is fluffy.
5. Step 5: Stir in the rose water and ground cardamom.
6. Step 6: Sift the almond flour, all-purpose flour, and semolina flour into the wet ingredients and gently whisk to combine.
7. Step 7: Sprinkle the baking powder and salt over the batter and mix thoroughly.
8. Step 8: Pour the batter into a greased 10-inch springform pan lined with parchment paper at the bottom.
9. Step 9: Tap the pan gently on the counter to level the batter, then scatter sliced almonds evenly on top.
10. Step 10: Bake for 30 to 40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.
11. Step 11: While the cake bakes, prepare the syrup by combining honey and orange juice in a saucepan and bringing it to a boil.
12. Step 12: Reduce heat and simmer for 5 minutes, then stir in rose water and ground saffron. Turn off heat and add slivered pistachios.
13. Step 13: Once the cake is out of the oven, use a skewer or sharp utensil to poke small holes all over the surface.
14. Step 14: Pour the warm syrup evenly over the warm cake and allow it to soak for several hours or overnight.
15. Step 15: Optionally, decorate with fresh or dried edible rose petals and extra slivered nuts before serving.

Tips & Variations

• Use pistachios instead of almonds for a different nutty flavor and vibrant green color.
• For a dairy-free version, substitute yogurt with coconut yogurt and ghee with melted coconut oil.
• Add a touch of orange zest to the batter for extra citrus brightness.
• Serve with rose water infused whipped cream for an indulgent touch.

Storage

Store the Persian Love Cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave or enjoy cold. The syrup-soaked texture improves after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but make sure the yogurt is thick to maintain the cake’s moist texture. Strain regular yogurt through a cheesecloth for about an hour to thicken it if needed.

Is semolina flour necessary in this recipe?

Semolina adds a subtle texture and nuttiness, but if unavailable you can substitute with additional all-purpose flour or fine cornmeal for a similar effect.

Persian Love Cake Recipe

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★★★★★

4.5 from 139 reviews

Persian Love Cake is a fragrant and moist cake infused with traditional Middle Eastern flavors like rose water, cardamom, and saffron. Made with a blend of almond flour, semolina, and all-purpose flour, it is topped with sliced almonds and soaked in a warm honey-orange syrup spiced with saffron and rose water. This elegant dessert is perfect for special occasions or when you want to impress with a unique, aromatic cake.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes plus soaking time (preferably several hours or overnight)
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 6 tbsp ghee (or butter, melted)
• 6 tbsp light olive oil
• 1 cup sugar
• 5 large eggs
• 1 cup thick Greek-style yogurt (reduced fat)
• 2 tbsp rose water
• 2 tsp ground green cardamom
• 1 cup almond flour
• 3/4 cup all-purpose flour
• 1/2 cup semolina flour (Bob’s Red Mill brand recommended)
• 2 tsp baking powder
• 1 pinch salt
• 3 tbsp sliced almonds

Syrup Ingredients

• 1/2 cup honey
• 1/3 cup orange juice
• 2 tbsp rose water
• 1/2 tsp ground saffron
• 2 tbsp slivered pistachios

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the cake.
2. Creaming: In a mixing bowl, combine the melted ghee and light olive oil. Add the sugar and whisk everything together until the mixture is creamy and evenly blended.
3. Add Eggs: Add the eggs one at a time to the oil-sugar mixture, whisking thoroughly after each addition to ensure a smooth, well-emulsified batter.
4. Add Yogurt: Incorporate the thick Greek yogurt into the mixture and whisk until the batter is fluffy and homogenous.
5. Add Flavors: Stir in the rose water and ground green cardamom to infuse the batter with aromatic flavors.
6. Add Flours: Sift together the almond flour, all-purpose flour, and semolina flour. Gradually whisk the flours into the wet batter until fully combined without overmixing.
7. Add Leavening and Salt: Sprinkle the baking powder and a pinch of salt over the batter. Fold them in gently but thoroughly to ensure even distribution.
8. Prepare Cake Pan: Grease a 10-inch springform cake pan and line the bottom with parchment paper. Pour the batter into the pan and level it by tapping the pan gently on the counter.
9. Add Almond Slices: Scatter the sliced almonds evenly across the top of the batter for added texture and decoration.
10. Bake the Cake: Bake in the preheated oven at 350°F for 30 to 40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
11. Make Syrup: While baking, combine honey and orange juice in a small pot and bring to a boil. Reduce the heat to simmer and cook for about 5 minutes.
12. Add Flavor to Syrup: Stir in the rose water and ground saffron into the syrup. Turn off the heat and add the slivered pistachios to infuse flavor.
13. Prepare Cake for Syrup: Once the cake is out of the oven, use a thin skewer or kitchen knife to poke fine holes all over the warm cake to allow the syrup to soak in deeply.
14. Pour Syrup Over Cake: Pour the warm honey-orange syrup evenly over the holes in the warm cake. Let the cake absorb the syrup for several hours or ideally overnight for best flavor and moist texture.
15. Garnish and Serve: Decorate the cake with fresh or dried edible rose petals and additional slivered nuts if desired. Serve with rose water cream for an extra touch.

Notes

• Use thick, Greek-style yogurt for the best texture and richness.
• Ensure the syrup is warm when pouring it over the cake to help it absorb better.
• Allow the cake to soak overnight to maximize flavor and moisture.
• Ghee can be substituted with melted butter if preferred.
• You can decorate with edible rose petals to enhance the visual and aromatic appeal.
• Rose water cream can be served alongside for an authentic Persian touch.

Keywords: Persian Love Cake, Persian cake recipe, rose water cake, cardamom cake, almond flour cake, saffron syrup cake, Middle Eastern desserts