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Persian Love Cake

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This Persian Love Cake is a fragrant, tender dessert infused with rose water, cardamom, citrus zest, and honey. Topped with pistachios and dried rose petals, it’s an elegant and aromatic cake perfect for special occasions or a quiet tea-time treat.

Ingredients

  • For the cake:
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup plain yogurt
  • 1 teaspoon rose water
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • Zest of 1 orange
  • For the syrup:
  • ¼ cup honey
  • 2 tablespoons lemon juice
  • 1 tablespoon rose water
  • For topping:
  • ¼ cup pistachios, chopped
  • 1 tablespoon dried rose petals

Instructions

  1. Preheat oven to 350°F (175°C) and grease a round cake pan.
  2. In a bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each. Stir in yogurt, rose water, and vanilla extract.
  4. In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, cardamom, salt, and orange zest.
  5. Gradually fold dry ingredients into the wet mixture until just combined.
  6. Pour batter into the prepared cake pan and smooth the top.
  7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, warm honey, lemon juice, and rose water in a small saucepan to make the syrup.
  9. Once the cake is done, poke holes in the top and pour warm syrup slowly over the cake.
  10. Sprinkle with chopped pistachios and dried rose petals. Let cool before serving.

Notes

  • Swap orange zest with lemon zest for a sharper citrus flavor.
  • Add a simple lemon glaze for extra richness.
  • Serve with whipped cream or yogurt for a creamy contrast.
  • Can be made a day ahead for enhanced flavor.
  • Freeze without toppings and add after thawing.

Nutrition

Find it online: https://cookedbymaya.com/persian-love-cake/