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Soft And Moist Persian Love Cake
Ah, the traditional Persian Love Cake—a fusion of rose and cardamom, a symphony of flavours for the romantics and dessert aficionados alike. It’s moist, fluffy, and surprisingly easy to make from scratch. In just 20 minutes of prep, you’ll have all the taste without the kitchen marathon. This recipe? It’s your key to the ultimate cake indulgence.
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Ingredients
Cake
- ½ cup butter, unsalted, room temperature
- ¾ cup sugar, granulated
- 2 eggs, medium, room temperature
- ¼ cup yogurt, 3% fat, room temperature
- 1 tsp cardamom, seeds from fresh pods, ground
- ½ tsp vanilla extract, pure
- 1 tbsp rose water, pure, concentrated
- 1 cup flour, all purpose
- ½ cup almond meal, not almond flour
- 1 tsp baking powder
Glaze & Decoration
- 1 cup powdered sugar
- 1½ tbsp milk
- ½ tsp rose water, pure, concentrated
Equipment
- 1 stand mixer or electric hand mixer
Instructions
Cake
- Preheat the oven to 325°F. With a stand mixer using the whisk attachment or an electric hand whisk, blend the butter, sugar, eggs, and yogurt for 1-2 minutes on medium speed.
- Add the cardamom, vanilla, and rose water, whisking for 30 seconds on medium speed.
- Introduce the flour, almond meal, and baking powder, continuing to whisk for 1 minute. Begin at low speed, then progress to medium and high speeds. Midway through, scrape down the sides with a spatula, ensuring thorough mixing for another minute until well combined. Whisk again for a couple of minutes until you have a smooth batter.
- Prepare a 6-inch cake pan by greasing and lining it with parchment paper. Pour the cake batter into the pan, smoothing the top with a spatula. Place the cake in the oven on the middle or lower shelf at 325°F for 60-70 minutes. Test for doneness by inserting a skewer or fork; it should come out clean.
- Once baked, immediately remove the cake from the pan to prevent further cooking. Let it cool before slicing the top to achieve a level surface.
Glaze & Decoration
- For the glaze, combine powdered sugar, rose water, and milk. Carefully drizzle the glaze over the cake. Adorn with dried rose petals and chopped pistachios before serving.
Notes
Food safe storage
- To preserve the exquisite flavours and texture of your Persian Love Cake, store it in an airtight container at room temperature for up to three days
- If you prefer to prolong its freshness, refrigerate the cake, ensuring it’s well-covered to prevent drying.
- For longer-term storage, store in an airtight container and freeze them; this method keeps the cake delicious for up to one month. Before serving, allow frozen cake slices to thaw at room temperature for an hour or gently warm them in the oven for a delightful treat.
Tip for newbie bakers
- Adding icing or glaze to a warm cake can cause it to be absorbed too quickly, resulting in an uneven coating. For the best outcome, ensure the cake is completely cooled before applying the glaze. This guarantees a smooth and even distribution, enhancing both the visual appeal and the taste of your Persian Love Cake.
Nutrition Information:
Calories: 353kcal (18%)Carbohydrates: 48g (16%)Protein: 5g (10%)Fat: 16g (25%)Saturated Fat: 8g (40%)Cholesterol: 72mg (24%)Sodium: 123mg (5%)Potassium: 111mg (3%)Fiber: 1g (4%)Sugar: 34g (38%)Vitamin A: 420IU (8%)Calcium: 67mg (7%)Iron: 1.3mg (7%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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