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)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.
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