Lovers dreams are made of this. The fusion of rose scent and cardamom creates an irresistibly enticing cake, that’s perfect for any occasion. Super moist, fluffy and made completely 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.
This is my favorite cake recipe…EVER! Simple to pull off, beautifully fragrant and delicately soft. I’d say, it’s the perfect sweet treat for any celebration; I made this Persian Love Cake, to mark Mr D’s birthday. Let’s be honest, anything with rose and cardamom makes your heart melt. Glad to report, it was a total hit; the ideal accompaniment to my Chicken Dhansak or Basa Fish recipe.
What Is Persian Love Cake?
I’ve come across a few different variations of the Persian love cake. Typically, the cake is flavored with rose water, lemon, saffron, cardamom, orange blossom water and pistachios. Some recipes include flour, semolina and almond meal to create a nutty base. Once baked, you can add a rose water or saffron glaze – topped with edible rose petals and crushed pistachios.
Every bite has something special to offer. And it’s fair to say, I’m smitten!
How to Make Persian Love Cake – Step By Step
Cake
The steps are pretty straightforward. Here’s what you need to do to pull off this Persian love cake:
- Cream the butter, sugar, eggs and yoghurt for 1-2 minutes, on medium speed. I use the whisk attachment on my mixer (images 1-2) 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 mix for 30 seconds or so on low speed (images 3 and 4).
- Now incorporate the flour, almond meal and baking soda and mix for 1 minute (image 5). Start at low speed and build up to medium then high speed. Half way through, wipe down the sides with a spatula, and continue to 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 (image 6). Using a spatula, flatten the top gently (image 7).
- 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 (image 8).
Glace And Decoration
The steps for icing and decorating your cake are even simpler. Here’s what you need to do:
- Combine powdered sugar, rose water and milk and mix well (images 1-2).
- Pour gently (bit by bit) over the cake to ensure it’s completely coated with the glaze (images 3 and 4).
- Sprinkle with dried rose petals and place a pink rose to finish in style (images 5-6).
Top Tips For Making Persian Love Cake
- For best results, ensure all the ingredients are at room temperature
- Use the whisk attachment versus the paddle to incorporate air. This helps to make the cake soft and fluffy
- Use fresh cardamom pods and use pestle and mortar. This offers so much more flavor than using store-bought powdered cardamom
- The position of the rack in the oven is key; make sure you bake the cake on the middle/low shelf. This results in a soft, and golden cake – that’s baked to perfection
- Do not open the oven door regularly whilst it’s baking. Once is ok if you need to check
- Once cooked, remove from the cake pan immediately. Because the pan is hot, the cake will continue to cook – even though it’s out of the oven. You want to prevent it from overcooking and drying out
- Allow the cake to cool completely before pouring the glaze
- Store your Persian love cake in an airtight container. It will keep at room temperature for a couple of days, or longer if stored in the refrigerator
Now please excuse me, whilst I go and indulge…after all it is Mr D’s birthday <3
More Baking Recipes You Might Like:
What’s your favorite dessert? I’d love to hear how you celebrate special occasions? Have you tried my Persian Love cake recipe before? Comment below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Persian Love Cake
Ingredients
Cake
- 1/2 cup butter unsalted, room temperature
- 3/4 cup sugar
- 2 eggs medium, room temperature
- 1/4 cup yoghurt 3% fat, room temperature
- 1 tsp cardamom ground, from fresh
- 1/2 tsp vanilla extract pure
- 1 tbsp rose water
- 1 cup flour all purpose
- 1/2 cup almond meal
- 1 tsp baking powder
Glace & Decoration
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp rose water
Instructions
Cake
- Preheat the oven at 325°F
- Using the whisk attachment, cream the butter, sugar, eggs and yoghurt for 1-2 minutes, on medium speed
- Add the cardamom, vanilla, rose water and mix for 30 seconds on low speed
- 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. Half way through, wipe down the sides with a spatula, and continue to 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 in the pan. Using a spatula, flatten the top gently
- Send the cake in the oven (middle/low 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 immediately. Once cooled, slice the top to achieve a flat cake
Glace & 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 place a pink rose to finish in style
Notes
- For best results, ensure all the ingredients are at room temperature
- Use the whisk attachment versus the paddle to incorporate air. This helps to make the cake soft and fluffy
- Use fresh cardamom pods and use pestle and mortar. This offers so much more flavor than using store-bought powdered cardamom
- The position of the rack in the oven is key; make sure you bake the cake on the middle/low shelf. This results in a soft, and golden cake - that's baked to perfection
- Do not open the oven door regularly whilst it's baking. Once is ok if you need to check
- Once cooked, remove from the cake pan immediately. Because the pan is hot, the cake will continue to cook - even though it's out of the oven. You want to prevent it from overcooking and drying out
- Allow the cake to cool completely before pouring the glaze
- Store your Persian love cake in an airtight container. It will keep at room temperature for a couple of days, or longer if stored in the refrigerator
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