Indulge in the romance of a Persian Love Cake, a Fragrant Dessert that weaves almond meal, saffron, and rosewater into a delicate, flavorful treat. Perfect for special occasions or a cozy afternoon, this aromatic cake blends floral notes with nutty richness, topped with pistachios and rose petals. Ready in under an hour, this floral-infused treat is as stunning as it is delicious. Let’s bake a Persian Love Cake for a taste of Persian elegance!
Why You’ll Love Persian Love Cake
- Unique Flavors: Saffron and rosewater create a luxurious aromatic cake.
- Easy Elegance: Simple steps for a sophisticated floral-infused treat in under an hour.
- Perfect for Occasions: Ideal for celebrations or romantic dinners with this nutty Persian dessert.
- Visually Stunning: Pistachios and rose petals make a gorgeous aromatic cake.
- Dietary Flexibility: Easily adapted for gluten-free or dairy-free diets in this floral-infused treat.
Ingredients for Persian Love Cake
Here’s what you’ll need for this nutty Persian dessert (makes 8 servings):
- 1 cup (100g) almond meal
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ½ cup (100g) granulated sugar
- 3 large eggs
- ½ cup (120g) plain Greek yogurt
- ¼ cup (60ml) vegetable oil
- 1 tbsp rosewater
- ¼ cup (60ml) milk
- ¼ tsp saffron threads, dissolved in 1 tbsp warm water
- ¼ cup (30g) chopped pistachios (for garnish)
- ¼ cup dried rose petals (for garnish)
- 1 tbsp honey (for drizzle)
Equipment
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
Ingredient Tips
- Almond Meal: Adds a nutty, moist texture to Persian Love Cake.
- Rosewater: Use sparingly for a floral note in this aromatic cake; find it at specialty stores.
- Saffron: Dissolve in warm water for vibrant color and flavor in this floral-infused treat.
- Greek Yogurt: Ensures a tender crumb for this nutty Persian dessert; use full-fat for richness.
- Pistachios: Chop finely for a crunchy garnish on this aromatic cake.
Directions for Persian Love Cake
Let’s create this floral-infused treat!
Prep the Oven and Pan
I preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining it with parchment paper for easy release of this Persian Love Cake.
Mix Dry Ingredients
In a large bowl, I combine 1 cup almond meal, 1 cup flour, 1 tsp baking powder, ½ tsp cardamom, ¼ tsp cinnamon, and ½ cup sugar, stirring to blend for this nutty Persian dessert.
Combine Wet Ingredients
In another bowl, I whisk 3 eggs, ½ cup Greek yogurt, ¼ cup vegetable oil, 1 tbsp rosewater, ¼ cup milk, and saffron water until smooth, creating a fragrant base for this aromatic cake.
Form the Batter
I slowly mix the wet ingredients into the dry, stirring until just combined and smooth, ensuring a tender floral-infused treat.
Bake the Cake
I pour the batter into the prepared pan, smoothing the top, and bake for 30–35 minutes until a toothpick comes out clean, filling the kitchen with the aroma of this nutty Persian dessert.
Garnish and Cool
I cool the cake in the pan for 10 minutes, then transfer to a wire rack. Once cooled, I drizzle 1 tbsp honey and sprinkle ¼ cup pistachios and rose petals for a stunning Persian Love Cake.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: ~50 minutes
- Servings: 8
- Calories: ~220 kcal per serving
- Macros per Serving: 25g carbs, 6g protein, 12g fat, 2g fiber
Variations for Persian Love Cake
Try these twists on this floral-infused treat:
- Citrus Zest: Add lemon or orange zest, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Nut Swap: Use walnuts instead of pistachios for a different nutty Persian dessert.
- Gluten-Free: Swap all-purpose flour for gluten-free flour in this aromatic cake.
- Dairy-Free: Use coconut yogurt, inspired by Food and Tips’ Vegan Breakfast Cookies.
- Chocolate Drizzle: Add a dark chocolate glaze, inspired by Food and Tips’ Greek Yogurt Brownies.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Fall Fruit Salad for a vibrant dessert spread.
- Enjoy with Food and Tips’ Coconut Cooler for a tropical touch.
Storage
I store Persian Love Cake in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. For freezing, I wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months, thawing at room temperature for this aromatic cake.
Serving Tips
- Presentation: Serve this nutty Persian dessert on a decorative platter for an elegant touch.
- Garnish: Add extra rose petals or a dusting of powdered sugar for a stunning floral-infused treat.
- Pairing: Enjoy with tea or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: 1 slice per serving for a delicate aromatic cake.
- Occasions: Perfect for weddings, Valentine’s Day, or intimate gatherings.
FAQs About Persian Love Cake
Here are answers to common questions about this dish:
Where can I find rosewater for Persian Love Cake?
Look for rosewater at Middle Eastern markets or online for this floral-infused treat.
Can I make it gluten-free?
Yes, use gluten-free flour to keep this aromatic cake gluten-free.
How do I store the cake?
Store at room temperature for 2 days or refrigerate for 5 days for this nutty Persian dessert.
Can I skip saffron?
Yes, but it adds unique flavor and color to this Persian Love Cake; turmeric can substitute for color.
Is this cake too sweet?
No, it’s subtly sweet, balanced by floral and nutty notes in this aromatic cake.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Persian Love Cake is a fragrant, elegant dessert that brings Persian flavors to your table. This floral-infused treat, with its saffron, rosewater, and pistachio accents, is perfect for celebrations or indulgent moments. Bake this nutty Persian dessert, garnish with rose petals, and savor the romance of a Persian Love Cake!
Persian Love Cake
Ingredients
- 1 cup 100g almond meal
- 1 cup 120g all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ½ cup 100g granulated sugar
- 3 large eggs
- ½ cup 120g plain Greek yogurt
- ¼ cup 60ml vegetable oil
- 1 tbsp rosewater
- ¼ cup 60ml milk
- ¼ tsp saffron threads dissolved in 1 tbsp warm water
- ¼ cup 30g chopped pistachios (for garnish)
- ¼ cup dried rose petals for garnish
- 1 tbsp honey for drizzle
Instructions
Prep the Oven and Pan
- I preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining it with parchment paper for easy release of this Persian Love Cake.
Mix Dry Ingredients
- In a large bowl, I combine 1 cup almond meal, 1 cup flour, 1 tsp baking powder, ½ tsp cardamom, ¼ tsp cinnamon, and ½ cup sugar, stirring to blend for this nutty Persian dessert.
Combine Wet Ingredients
- In another bowl, I whisk 3 eggs, ½ cup Greek yogurt, ¼ cup vegetable oil, 1 tbsp rosewater, ¼ cup milk, and saffron water until smooth, creating a fragrant base for this aromatic cake.
Form the Batter
- I slowly mix the wet ingredients into the dry, stirring until just combined and smooth, ensuring a tender floral-infused treat.
Bake the Cake
- I pour the batter into the prepared pan, smoothing the top, and bake for 30–35 minutes until a toothpick comes out clean, filling the kitchen with the aroma of this nutty Persian dessert.
Garnish and Cool
- I cool the cake in the pan for 10 minutes, then transfer to a wire rack. Once cooled, I drizzle 1 tbsp honey and sprinkle ¼ cup pistachios and rose petals for a stunning Persian Love Cake.
Notes
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