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Persian love cake
Traditional Persian love cake — a lovers’ dream. The fusion of rose scent and cardamom creates an irresistibly fragrant cake that’s perfect for any occasion. Super moist, fluffy and made entirely from scratch. With barely 20 minutes of prep, you get ALL the taste – minus the sweat! This is the only Persian Love Cake recipe you’ll ever need.
Ingredients
Cake:
- 1/2 cup butter unsalted, room temperature
- 3/4 cup sugar granulated
- 2 eggs medium, room temperature
- 1/4 cup yogurt 3% fat, room temperature
- 1 teaspoon cardamom ground, from fresh pods
- 1/2 teaspoon vanilla extract pure
- 1 tablespoon rose water
- 1 cup flour all purpose
- 1/2 cup almond meal
- 1 teaspoon baking powder
Glaze and decoration:
- 1 cup powdered sugar
- 1-1/2 tablespoon milk
- 1/2 teaspoon rose water
Directions
Cake:
- Cream the butter, sugar, eggs and yogurt for one to two minutes at medium speed. I use the whisk attachment on my mixer to incorporate air. I have noticed that my cake is fluffier when using a whisk versus the paddle attachment.
- Add the cardamom, vanilla, rose water and whisk for 30 seconds or so at low speed.
- Now incorporate the flour, almond meal and baking soda and mix for 1 minute. Start at low speed and build up to medium, then high speed. Halfway through, wipe down the sides with a spatula and mix for another minute or until all the ingredients are well combined.
- Butter and line a 6-inch cake pan with parchment paper and pour the batter. Using a spatula, flatten the top gently.
- Send the cake in the oven (middle shelf) at 325°F for 60 minutes. Test to see if it’s done by inserting a skewer or fork – it should come out clean. Once done, remove from the cake pan, and slice the top to get an even cake.
Glaze and decoration:
- Combine powdered sugar, rose water and milk and mix well. Pour gently (bit by bit) over the cake to ensure it’s completely coated with the glaze. Sprinkle with dried rose petals and pistachios.
