Persian Love Cake Recipe
Authentic Persian love cake with almond flour, Greek yogurt, orange zest, rose water, orange icing, chopped pistachios, and edible rose petals on top.
Servings: 8 slices
Equipment
Ingredients
- 1½ cups all-purpose flour
- 1 cup almond flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cardamom
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons orange zest plus more for the topping
- ½ cup olive oil
- 3 large eggs at room temperature
- ¾ cup plain whole milk Greek yogurt
- 1 tablespoon rose water
Orange Icing
- 1½ cup powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon rose water
- Pinch of salt
Topping
- ⅓ cup finely chopped pistachios
- 1 tablespoon dried edible rose petals
- Fresh orange zest
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cardamom, and salt.
- In a large bowl, combine the sugar and orange zest. Use your fingers to rub them together until the mixture resembles wet sand. Add the olive oil, eggs, Greek yogurt, and rose water, and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, orange juice, rose water and salt until smooth.
- Drizzle the glaze over the cooled cake. Immediately sprinkle with the pistachios, rose petals, and fresh orange zest before the glaze sets.
Notes
My Top Tip: Let the cake cool completely before icing. Even a slightly warm cake can thin the icing and send it running off the sides.
Storage: Store the Persian love cake in an airtight container in the fridge for up to 4 days. Let individual slices come to room temperature before serving.
Freezing: Wrap the completely cooled, un-iced cake tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before adding the icing and toppings.
Nutrition
Serving: 1slice | Calories: 544kcal | Carbohydrates: 72g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 258mg | Potassium: 143mg | Fiber: 3g | Sugar: 49g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg
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