Description
Persian Love Cake is a fragrant and moist almond cake infused with rose water, cardamom, and lemon zest, topped with a delicate lemon glaze and garnished with pistachios and dried rose petals. This elegant dessert blends traditional Persian flavors to create a unique and memorable treat perfect for special occasions or anytime you want a touch of romance.
Ingredients
Cake
- 2/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup plain yogurt (or sour cream)
- 1 tablespoon rose water
- Zest of 1 lemon
- 1 cup all-purpose flour
- 2 cups almond meal (or almond flour)
- 2 teaspoons ground cardamom
- 1/4 teaspoon salt
Glaze and Toppings
- 1 + 1/4 cups confectioners’ sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1-2 tablespoons pistachios, chopped
- 1 tablespoon dried rose petals
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9-inch round cake pan with cooking spray or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 2 minutes. This step incorporates air, ensuring a tender cake.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
- Mix in Yogurt, Rose Water, and Lemon Zest: Beat in the plain yogurt, rose water, and lemon zest until the batter is smooth and aromatic.
- Combine Dry Ingredients: Reduce mixer speed to low, then gradually add the all-purpose flour, almond meal, ground cardamom, and salt. Beat just until combined; the batter will be very thick.
- Transfer and Smooth Batter: Scrape the thick batter into the prepared cake pan and spread it evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before applying the icing.
- Prepare the Icing: In a medium bowl, mix the confectioners’ sugar, lemon juice, and water until the glaze is pourable but thick enough to coat the back of a spoon. Adjust consistency by adding more sugar or water as needed.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled cake. Sprinkle the chopped pistachios and dried rose petals on top as a beautiful and flavorful garnish.
Notes
- The batter is thick due to the almond meal, which contributes to the cake’s dense and moist texture.
- Rose water can be found at Middle Eastern grocery stores or specialty spice shops.
- You can substitute sour cream for yogurt if preferred; both add moisture and tenderness.
- Allow the cake to cool completely before glazing to prevent the icing from melting off.
- For a stronger almond flavor, lightly toast the almond meal before using.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
