Persian Love Cake Recipe

Introduction

Persian Love Cake is a fragrant, moist dessert infused with rose water, cardamom, and saffron. This elegant cake combines almond and semolina flours for a unique texture, finished with a honey-orange syrup that soaks into every bite.

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
• 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 degrees F (175 degrees C).
2. Step 2: In a mixing bowl, combine ghee and olive oil, then whisk in the sugar until creamy.
3. Step 3: Add eggs one at a time, whisking thoroughly after each addition.
4. Step 4: Stir in the thick yogurt until the mixture is fluffy.
5. Step 5: Add rose water and ground cardamom, stirring to combine.
6. Step 6: Sift almond flour, all-purpose flour, and semolina flour into the bowl, then gently whisk the dry ingredients into the wet mixture.
7. Step 7: Sprinkle baking powder and a pinch of salt over the batter and incorporate well.
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 on the counter to level the batter, then scatter sliced almonds evenly on top.
10. Step 10: Bake for 30 to 40 minutes or until golden and a toothpick inserted in the center comes out clean.
11. Step 11: While the cake bakes, combine honey and orange juice in a saucepan and bring to a boil.
12. Step 12: Reduce heat and simmer for 5 minutes, then stir in rose water and saffron. Remove from heat and mix in slivered pistachios.
13. Step 13: Once the cake is warm, poke fine holes all over using a skewer or sharp utensil.
14. Step 14: Pour the warm syrup evenly over the cake and allow it to soak in for several hours or overnight for best flavor.
15. Step 15: Decorate with fresh or dried edible rose petals and additional slivered nuts before serving. Optional: serve with rose water-flavored cream.

Tips & Variations

• Use fresh saffron for a more vibrant color and aroma, soaking it in a teaspoon of warm water before adding to the syrup.
• Substitute almond flour with ground pistachios for a different nutty flavor.
• For a dairy-free version, replace yogurt with coconut yogurt and use all olive oil instead of ghee.
• Allow the cake to soak overnight for the richest taste and moist texture.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it moist. Bring to room temperature before serving. The syrup-soaked cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and let it come to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without semolina flour?

Yes, you can omit semolina and increase the all-purpose flour slightly, but the texture will be less grainy and more like a traditional cake.

Is rose water essential in this recipe?

Rose water is key to the authentic flavor of Persian Love Cake, but if unavailable, you can substitute with orange blossom water or a small amount of vanilla extract for a different floral note.

Persian Love Cake Recipe

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★★★★★

4.5 from 131 reviews

A beautifully fragrant and moist Persian Love Cake infused with rose water, cardamom, and saffron. This delicately spiced cake is sweetened with honey and orange syrup, topped with almonds and pistachios for a delightful texture and flavor. Perfect for special occasions or an elegant dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes plus additional soaking time overnight
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 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
• 2 tsp ground green cardamom

Wet Ingredients

• 6 tbsp ghee (or butter, melted)
• 6 tbsp light olive oil
• 1 cup sugar
• 5 large eggs
• 1 cup thick Greek-style reduced fat yogurt
• 2 tbsp rose water (for batter)

Toppings and Syrup

• 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. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
2. Creaming: In a mixing bowl, combine the melted ghee and olive oil. Add the sugar and whisk together until the mixture is creamy and smooth, ensuring the sugar starts to dissolve.
3. Add Eggs: Incorporate the eggs one at a time, whisking well after each addition to create a light, airy batter.
4. Add Yogurt: Mix in the thick Greek-style yogurt and continue whisking until the batter becomes fluffy and well combined.
5. Add Flavors: Stir in 2 tablespoons of rose water and the ground green cardamom to infuse the batter with their distinctive aromas.
6. Incorporate Flours: Sift together the almond flour, all-purpose flour, and semolina flour and gradually whisk them into the wet mixture to achieve a smooth batter.
7. Mix Baking Powder & Salt: Sprinkle the baking powder and a pinch of salt over the batter and gently fold them in, ensuring even distribution.
8. Prepare Cake Pan: Grease a 10-inch springform cake pan and line the bottom with parchment paper to prevent sticking.
9. Pour Batter: Transfer the cake batter into the prepared pan, tapping it gently on the counter to level the surface.
10. Add Almond Slices: Scatter the sliced almonds evenly on top of the batter for added texture and a crunchy topping.
11. Bake: Place the cake in the preheated oven and bake for 30 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
12. Make Honey Syrup: While the cake is baking, combine honey and orange juice in a saucepan and bring to a boil. Reduce heat and simmer for about 5 minutes.
13. Add Syrup Flavors: Stir in 2 tablespoons of rose water and ground saffron into the syrup. Remove from heat and mix in the slivered pistachios.
14. Poke Cake Holes: Once the cake is out of the oven and still warm, use a thin skewer or sharp knife to poke small holes evenly across the surface.
15. Pour Syrup: Slowly pour the warm honey syrup evenly over the warm cake, allowing it to soak deeply into the holes.
16. Rest and Serve: Let the cake sit for several hours or overnight to absorb the syrup fully. Decorate with fresh or dried edible rose petals and additional slivered nuts before serving. Optionally, serve with rose water cream as per your preference.

Notes

• Using a springform pan helps with easy cake removal.
• Allowing the syrup to soak overnight results in a more flavorful and moist cake.
• Fresh edible rose petals make an elegant garnish if available.
• You can substitute ghee with butter if preferred.
• Greek yogurt adds moisture and tang; ensure it is thick for best results.

Keywords: Persian Love Cake, rose water cake, cardamom cake, saffron cake, almond cake, moist cake, honey syrup cake, Middle Eastern dessert