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 and is finished with a fragrant honey syrup and nuts. It’s perfect for special occasions or whenever you want to impress with an exotic treat.

Ingredients

• 6 tbsp ghee (or butter, melted)
• 6 tbsp olive oil (light)
• 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 your oven to 350°F (175°C). Grease a 10-inch springform cake pan and line the bottom with parchment paper.
2. Step 2: In a mixing bowl, combine the ghee and olive oil. Add the sugar and whisk together until creamy and smooth.
3. Step 3: Add the eggs one at a time, whisking well after each addition to fully incorporate.
4. Step 4: Stir in the thick Greek yogurt until the mixture is light and fluffy.
5. Step 5: Add the rose water and ground cardamom; stir to blend the flavors evenly.
6. Step 6: Sift the almond flour, all-purpose flour, and semolina flour one by one into the wet ingredients. Gently whisk to combine without overmixing.
7. Step 7: Sprinkle in the baking powder and a pinch of salt, then fold into the batter carefully.
8. Step 8: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to level the batter.
9. Step 9: Scatter the sliced almonds evenly over the top of the batter.
10. Step 10: Bake the cake in the preheated oven for 30 to 40 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
11. Step 11: While the cake bakes, prepare the honey syrup. Combine the honey and orange juice in a saucepan and bring to a boil.
12. Step 12: Reduce the heat and let the syrup simmer gently for about 5 minutes.
13. Step 13: Stir in the remaining rose water and ground saffron. Turn off the heat and add the slivered pistachios.
14. Step 14: Once the cake is warm, use a skewer or sharp utensil to poke holes all over the surface.
15. Step 15: Pour the warm syrup evenly over the warm cake, allowing it to soak in slowly.
16. Step 16: Let the cake absorb the syrup for several hours or overnight for best flavor.
17. Step 17: Decorate with fresh or dried edible rose petals and extra slivered nuts before serving. Optionally serve with rose water cream for an extra touch.

Tips & Variations

• For a richer flavor, replace half the olive oil with melted butter instead of ghee.
• If you can’t find rose water, orange blossom water makes a lovely substitute with a slightly different floral note.
• Use homemade yogurt or full-fat Greek yogurt for extra moistness and creaminess.
• Serve the cake with whipped cream scented with a little rose water for an authentic Persian touch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge. Reheat gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or semolina flour?

Almond and semolina flours provide the cake’s distinctive texture and flavor. You can substitute all-purpose flour, but the cake will be less nutty and slightly denser.

Is there an alternative to saffron in the syrup?

Saffron adds unique aroma and a golden color, but if it’s unavailable, you can omit it or add a pinch of turmeric for color without much aroma.

Persian Love Cake Recipe

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4.5 from 345 reviews

Persian Love Cake is a fragrant and moist cake infused with exotic flavors like rose water, saffron, and cardamom. This delightful dessert features a rich blend of almond flour, semolina, and all-purpose flour, combined with creamy yogurt and a luscious honey-orange syrup that soaks into the cake, offering a complex and romantic flavor profile perfect for special occasions or an elegant tea-time treat.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

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Cake Batter

• 6 tbsp ghee (or butter, melted)
• 6 tbsp olive oil (light)
• 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

Honey Syrup

• 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 prepare for baking the cake.
2. Cream Ghee, Oil, and Sugar: In a mixing bowl, combine the melted ghee and olive oil. Add the sugar and whisk together until the mixture becomes creamy and smooth, which ensures even sweetness distribution.
3. Add Eggs: Add the eggs one at a time to the creamed mixture, whisking well after each addition to create a fluffy batter.
4. Add Yogurt: Stir in the thick Greek yogurt thoroughly, creating a light and airy texture in the batter.
5. Incorporate Flavors: Add rose water and ground green cardamom to infuse the batter with the cake’s signature Middle Eastern floral and spice notes. Stir well to combine.
6. Add Flours: Sift the almond flour, all-purpose flour, and semolina flour separately, then gently whisk each sifted flour into the wet mixture to avoid lumps and maintain tenderness.
7. Add Baking Powder and Salt: Sprinkle baking powder evenly over the batter along with a pinch of salt, and incorporate thoroughly to help the cake rise and balance flavors.
8. Prepare Pan: Grease a 10-inch springform cake pan and line the bottom with parchment paper to prevent sticking.
9. Transfer Batter and Add Almonds: Pour the cake batter into the prepared pan, then tap the pan gently on the counter to even out the batter’s surface. Scatter the sliced almonds evenly on top.
10. Bake Cake: Bake in the preheated oven for 30 to 40 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
11. Make Honey Syrup: While the cake bakes, combine honey and orange juice in a small saucepan and bring to a boil. Reduce heat to simmer and cook for about 5 minutes to thicken slightly.
12. Add Syrup Flavorings: Remove the syrup from heat and stir in rose water and ground saffron for an aromatic touch, then add slivered pistachios to infuse texture and color.
13. Poke Cake Holes: Once the cake is out of the oven and still warm, use a thin skewer or sharp utensil to poke fine holes all over the surface. This step allows the syrup to penetrate deeply.
14. Pour Syrup Over Cake: Slowly pour the warm honey syrup over the warm cake, allowing it to soak in completely. For best results, let the cake absorb the syrup for several hours or overnight.
15. Optional Decoration: Decorate the cake with fresh or dried edible rose petals and additional slivered nuts if desired. Serve with rose water cream for an exquisite finish.

Notes

• Use high-quality, fresh ingredients such as real rose water and authentic saffron for the best aroma and flavor.
• The cake improves in flavor and moisture after resting overnight to allow the syrup to fully absorb.
• If semolina flour is unavailable, it can be substituted with fine cornmeal, but the texture will differ slightly.
• This cake is best served at room temperature or slightly chilled.
• For a dairy-free version, substitute yogurt with coconut or almond yogurt and use vegan butter or ghee alternatives.

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