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Persian Love Cake with Rose and Cardamom Recipe

Persian Love Cake with Rose and Cardamom Recipe

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Jump to Recipe· 4.8 from 132 reviews

If you’re looking for a dessert that feels like a warm hug from the Middle East, I’ve got just the thing for you. This Persian Love Cake with Rose and Cardamom Recipe is an absolute showstopper—delicately floral thanks to rose water, warmly spiced with cardamom, and nuttily rich with almond flour. It’s the kind of cake that will fill your kitchen with the most comforting aroma and leave everyone craving more. I promise, once you try this, it’ll become one of your favorites too.

❤️

Why You’ll Love This Recipe

  • Unique Flavor Profile: The perfect balance of rose and cardamom makes this cake distinct and unforgettable.
  • Simple to Make: Despite its fancy taste, this cake is straightforward and forgiving for home bakers.
  • Moist & Tender Texture: Almond flour and oil keep it wonderfully moist without being heavy.
  • Beautiful Presentation: The glaze topped with pistachios and rose petals adds an elegant finishing touch.
A single-layer round cake with a light brown base sits on a white plate. It is covered in a thick, smooth white icing that drips slightly over the edges. The top is sprinkled with chopped green pistachios and small dried pink rose petals, adding texture and color contrast. The plate rests on a white cloth with green leaves and white rose petals scattered around on a white marbled surface. A silver cake server with a delicate cut-out design is positioned to the right of the plate. photo taken with an iphone --ar 2:3 --v 7 - Persian Love Cake with Rose and Cardamom, Persian dessert with rose water, Middle Eastern cake with cardamom, floral spice cake recipe, almond flour Persian cake this Recipe

Ingredients You’ll Need

This cake blends fragrant spices, floral water, and nuts, creating a beautifully textured, richly aromatic treat. When shopping, try to get fresh cardamom and high-quality rose water—those little details really make a difference.

Flat lay of a small white ceramic bowl filled with granulated sugar, a small heap of fresh lemon zest, two whole brown eggs with clean shells, a small white bowl of clear vegetable oil, a small white bowl of pale pink rose water, a small white bowl of light golden vanilla extract, a neat pile of all-purpose flour, a small mound of fine almond flour, a small heap of ground cardamom, a small heap of baking powder, a small heap of fine salt crystals, a small white bowl of powdered sugar, a small white bowl of whole milk, a small white bowl of chopped green pistachios, a small pile of fresh vibrant pink rose petals, a small pile of golden candied ginger pieces all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Persian Love Cake with Rose and Cardamom, Persian dessert with rose water, Middle Eastern cake with cardamom, floral spice cake recipe, almond flour Persian cake
  • Granulated Sugar: Sweetens the cake and brightens flavor when beaten with lemon zest.
  • Lemon Zest: Adds a fresh citrus punch balancing the sweetness and floral tones.
  • Eggs: Room temperature works best for emulsifying batter smoothly.
  • Vegetable or Canola Oil: Keeps the cake moist and tender without heaviness.
  • Rose Water: The heart of the flavor, choose pure and aromatic rose water for the best result.
  • Vanilla Extract: Enhances the overall fragrance and depth.
  • All-Purpose Flour: Gives body to the cake without weighing it down.
  • Super Fine Almond Flour: For richness, moistness, and that signature nutty taste.
  • Ground Cardamom: Warm and slightly spicy, this is crucial for authentic flavor.
  • Baking Powder: To help your cake rise light and fluffy.
  • Salt: Balances sweetness and enhances all the flavors.
  • Powdered Sugar: For the glaze to finish with a delicate sweetness.
  • Whole Milk: Slightly thins the glaze for easy spreading.
  • Chopped Pistachios: Add a lovely crunch and vivid color topping.
  • Rose Petals: Truly make it feel like a love cake—opt for edible petals.
  • Candied Ginger (Optional): A little surprise texture and flavor if you want to jazz things up.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Persian Love Cake with Rose and Cardamom Recipe depending on the season or who I’m serving it to. It’s easy to make it your own and still get that magic flavor.

  • Gluten-Free Version: Swap all-purpose flour for a gluten-free blend, and your cake remains just as tender and delicious.
  • Less Sweet: I sometimes cut down the sugar a bit in both the cake and glaze for a more subtle sweetness.
  • Extra Nutty Twist: Adding some finely chopped pistachios or walnuts into the batter enhances texture beautifully.
  • Vegan Adaptation: Use flax eggs and a plant-based milk to enjoy this cake without eggs or dairy.

How to Make Persian Love Cake with Rose and Cardamom Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 350°F and lining an 8-inch round pan with parchment paper. This is your cake’s VIP suite—lining it helps your masterpiece come out smooth and easily off the pan. I’ve learned the hard way; skipping parchment always results in sad crumbs stuck to the pan walls!

Step 2: Beat Sugar, Lemon Zest, and Eggs

In a stand mixer (or with a hand mixer), beat the granulated sugar, lemon zest, and eggs at medium speed until the mixture becomes pale yellow and slightly fluffy—about a minute. This step is key because it traps air, which helps make your cake light.

Step 3: Slowly Add Oil, Rose Water, and Vanilla

Now, keep your mixer on medium-low and slowly drizzle in the vegetable oil. The slow pour is crucial—you want this to emulsify and not split. Once combined, stir in the rose water and vanilla extract; this is when your kitchen starts smelling delightful. Trust me, it’s worth every second.

Step 4: Gently Fold in Dry Ingredients

Combine the all-purpose flour, almond flour, ground cardamom, baking powder, and salt in a separate bowl. Slowly add this dry mix to your wet ingredients and gently stir until just combined. Resist the urge to overmix here—you want your cake tender, not tough.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared pan and bake for 35 to 45 minutes. The cake is done when it’s a lovely light golden color and a knife inserted in the center comes out mostly clean with maybe a crumb or two. I like to start checking around 35 minutes to avoid overbaking.

Step 6: Prepare and Apply the Glaze

Whisk together powdered sugar, rose water, and whole milk in a microwave-safe bowl. The glaze will start off pretty thick, so microwave it for 10-15 seconds to loosen it just enough to drizzle over the cooled cake. This glossy glaze is the cherry on top—literally!

Step 7: Garnish and Serve

Sprinkle chopped pistachios, rose petals, and if you’re feeling adventurous, some candied ginger on top. That little contrast in texture is a surprise I love. Slice, serve, and watch as everyone swoons over this romantic treat.

👨‍🍳

Pro Tips for Making Persian Love Cake with Rose and Cardamom Recipe

  • Slowly Add Oil: I learned that pouring the oil too fast causes the batter to split—go slow to keep it smooth and luscious.
  • Don’t Overmix: Over stirring after adding flour results in a dense cake; mix until just combined for the best texture.
  • Let the Cake Cool Completely: If you glaze while warm, the topping will melt and run off—that fresh glaze look comes from patience!
  • Use Fresh Cardamom: Ground cardamom loses its magic quickly, so fresh is best for that vibrant, spicy aroma.

How to Serve Persian Love Cake with Rose and Cardamom Recipe

A single-layer round cake with light brown edges and a soft golden inside sits on a white plate. The cake is covered with a smooth white icing that slightly drips down the sides. On top of the icing, there are small pieces of green pistachios and tiny bright pink dried rose petals scattered evenly. One slice has been taken out and placed on the same plate, showing the soft texture of the cake. Around the plate, there are white rose petals and green leaves resting on a white cloth, all placed on a white marbled surface. Nearby, a silver cake server with cut-out details is partially visible. Photo taken with an iphone --ar 2:3 --v 7 - Persian Love Cake with Rose and Cardamom, Persian dessert with rose water, Middle Eastern cake with cardamom, floral spice cake recipe, almond flour Persian cake

Garnishes

I love topping this cake with crushed pistachios and fresh edible rose petals—it not only adds crunch and color but also makes it feel extra special. Candied ginger is my favorite optional addition for a cheeky bit of zing that surprises guests.

Side Dishes

Pair this lovely cake with a scoop of rose or cardamom ice cream, or a dollop of lightly sweetened whipped cream infused with a hint of vanilla. Bonus points if you serve it alongside a cup of fragrant Persian tea or chai for that authentic experience.

Creative Ways to Present

For special occasions, I like to present this cake on a beautiful tiered cake stand with scattered rose petals and pistachios around the base. Or slice it into petite squares for a charming dessert platter at parties—each bite feels like a little celebration.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in an airtight container at room temperature for up to 3 days. I usually leave it unglazed if I’m saving leftovers, then glaze just before serving to maintain that fresh topping vibe.

Freezing

I’ve frozen slices of this Persian Love Cake with Rose and Cardamom Recipe wrapped tightly in plastic wrap and foil, and the texture holds up well. Just thaw overnight in the fridge, then add your glaze and toppings fresh.

Reheating

If warmed slices sound appealing, I recommend a gentle 20-second zap in the microwave—enough to revive that softness without drying it out. Then add fresh glaze and toppers for a spot-on fresh cake feel.

FAQs

  1. Can I use almond meal instead of super fine almond flour in this Persian Love Cake with Rose and Cardamom Recipe?

    Yes, you can substitute almond meal if you don’t have super fine almond flour, but the texture of the cake may be a little coarser. For the lightest crumb, I recommend searching for finely ground almond flour.

  2. Where can I buy authentic rose water for this cake?

    Rose water can often be found in Middle Eastern grocery stores, specialty food markets, or online. Make sure to choose pure rose water and avoid products with artificial scents for the best flavor.

  3. How important is cardamom in this recipe?

    Cardamom is a key spice in Persian desserts, adding warmth and aroma. While you can technically omit it, the cake really comes to life with its inclusion—so I highly recommend including it.

  4. Can I make this cake gluten-free?

    Absolutely! Swap out the all-purpose flour for a gluten-free flour blend. Just keep the rest of the recipe the same, and you’ll still enjoy that moist and fragrant cake.

  5. What’s the best way to store the cake to keep it fresh?

    Store the Persian Love Cake in an airtight container at room temperature. Avoid glazing until ready to serve to preserve the fresh glaze texture. It should keep perfectly for about 3 days this way.

Final Thoughts

This Persian Love Cake with Rose and Cardamom Recipe holds a special place for me because it’s the perfect blend of comforting and exotic, easy enough for a weeknight treat but elegant enough to impress guests. I hope you enjoy making it as much as I do—there’s something truly magical about how simple ingredients come together with such nuanced flavors. Give it a try, and let it fill your kitchen with the same warmth and love it’s brought into mine.

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Persian Love Cake with Rose and Cardamom Recipe

Persian Love Cake with Rose and Cardamom Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 132 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Persian
  • Diet: Vegetarian
Print Recipe

Description

This Persian Love Cake is a fragrant and moist dessert featuring the delicate flavors of cardamom, almond, and rose water. Perfect for special occasions or when you want to impress with an elegant cake, it combines fragrant spices with a floral glaze topped with pistachios, rose petals, and optional candied ginger for texture and visual appeal.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper, ensuring the sides are also greased or floured to prevent sticking. Set aside.
  2. Mix Sugar, Lemon Zest, and Eggs: In a stand mixer fitted with a whisk attachment, beat the granulated sugar, lemon zest, and eggs together on medium speed until the mixture turns pale yellow and is well combined, about 1 minute.
  3. Incorporate Oil, Rose Water, and Vanilla: With the mixer running at medium-low speed, slowly drizzle in the vegetable oil to emulsify the batter carefully, preventing it from splitting. Once fully incorporated, add the rose water and vanilla extract, continuing to mix until well blended.
  4. Add Dry Ingredients: In a separate bowl, combine the all-purpose flour, super fine almond flour, ground cardamom, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  5. Pour Batter and Bake: Transfer the batter evenly into the prepared cake pan. Place in the preheated oven and bake for 35 to 45 minutes, or until the cake has a light golden brown color and a knife inserted into the center comes out mostly clean.
  6. Prepare the Glaze: In a microwave-safe bowl, whisk together the powdered sugar, rose water, and whole milk until smooth. Microwave the mixture for 10-15 seconds to slightly thin it out and make it easier to pour.
  7. Glaze and Garnish: Once the cake has fully cooled, pour the glaze evenly over the top. Sprinkle chopped pistachios, rose petals, and optionally, candied ginger over the glaze for an aromatic and decorative finish.
  8. Serve: Allow the glaze to set slightly before slicing and serving your Persian Love Cake. Enjoy!

Notes

  • Ensure eggs are at room temperature for better emulsification and texture.
  • Go slowly when adding oil to avoid breaking the batter.
  • Super fine almond flour adds a delicate crumb; regular almond flour can be used but will alter texture slightly.
  • The candied ginger is optional but adds pleasant texture and subtle spiciness.
  • Rose water can vary in strength; adjust to taste but do not overuse as it can be overpowering.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Allow glaze to set before slicing to maintain a clean cut.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

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