Persian Love Cake
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!
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.