Description
Persian Love Cake is a fragrant and delicate cake infused with cardamom, rose water, and almond flour, offering a unique floral and nutty flavor. Topped with a sweet rose-flavored glaze and garnished with pistachios, rose petals, and optional candied ginger, this cake is perfect for special occasions or as a romantic treat.
Ingredients
Scale
For the Cake
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 3/4 cup vegetable (or canola) oil
- 2 tablespoons rose water
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Super Fine Almond Flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 3/4 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon rose water
- 1 1/2 tablespoons whole milk
- 1/4 cup chopped pistachios
- 3 tablespoons rose petals
- 2 tablespoons candied ginger (optional)
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper to prevent sticking.
- Beat Sugar, Lemon Zest, and Eggs: Using a stand mixer on medium speed, beat together the granulated sugar, lemon zest, and eggs until the mixture is pale yellow, which takes about one minute.
- Incorporate Oil, Rose Water, and Vanilla: Reduce the mixer speed to medium-low and slowly stream in the vegetable oil to emulsify the batter, taking care to pour slowly to prevent splitting. Then add rose water and vanilla extract and mix well.
- Add Dry Ingredients: Gradually add the all-purpose flour, almond flour, ground cardamom, baking powder, and salt into the wet mixture. Stir gently until just combined to avoid overmixing, which could toughen the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the oven for 35-45 minutes. The cake is done when it is lightly golden and a knife inserted in the center comes out mostly clean.
- Prepare the Glaze: In a microwave-safe bowl, combine powdered sugar, rose water, and whole milk. Whisk well; the glaze will be thick. Microwave for 10-15 seconds to thin it out slightly, stirring after microwaving.
- Glaze and Garnish: After the cake has cooled, pour the glaze evenly over the top. Sprinkle with chopped pistachios, rose petals, and candied ginger if using. Serve and enjoy!
Notes
- Use room temperature eggs for better emulsification and texture.
- Slowly adding oil while mixing prevents batter from splitting and ensures a smooth texture.
- Do not overmix once flour is added to keep the cake tender.
- For a more intense flavor, let the cake sit overnight.
- Candied ginger adds a lovely texture contrast but is optional.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
