persian love cake

Persian Love Cake: a fragrant rose cake flavored with freshly ground cardamom and almond flour, and topped with crushed pistachios and rose petals.

Persian Love Cake (Cardamom, Almond, &amp; Rose Cake)

salted butter, room temperature

vegetable (or canola) oil

eggs, room temperature

sugar

lemon

lemon juice (also about 1 lemon)

rose water

vanilla extract

all-purpose flour

cardamom

baking powder

salt

milk

pistachios

rose petals

ginger

Preheat oven to 350°F. Line an 8&#8243; cake pan with parchment paper and set aside.

In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in lemon zest, lemon juice, rose water, and vanilla extract.

Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.

Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before making the glaze.

To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.

Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!

Just adding to my previous rave review: what quantities would I use for a 10 inch cake tin and a 12 inch tin? This is for a wedding cake. Would I use 1.5 quantities (extra half quantity) of everything for a 12 inch tin? How long would I bake it for?

Made this cake yesterday and it was so delicious. The instructions are clear and easy to follow. The cake was light a fluffy with the essence of rose and cardamom. It’s perfect paired with a coffee or hot tea. Will absolutely make this again in the future.

Someone brought this over for dessert and we LOVED it! With Passover around the corner, I'm wondering if it can be made just with almond flour (no regular flour) and how that would impact the amount to be used. Also, can it be made non-dairy? (the glaze would be simple because I could substitute a nut milk for the milk, but I'm wondering what I could use in place of the butter in the batter that would provide adequate moisture/fat to the cake? Thanks

When I was making the cake I was concerned about the amount of rosewater - 2 tbsp in the batter AND a tbsp in the glaze seemed like a lot. But it works! Mine sank a bit in the middle - but I think that's my fault trying to take it out of the pan sooner than I should have. This cake is SERIOUSLY delicious - and it keeps well. I made it 3 days ago and I'm enjoying a slice right now that is just as tasty as the day I baked it.

This was super easy and absolutely delicious! I doubled the recipe and baked it in a bundt pan, adding 20 minutes to the baking time. Came out perfect. I will definitely be making this again.

This cake is SO GOOD. Fragrant, flavorful and moist. The only thing I’d change the next time I make this is the icing. It was a bit too sweet.

Looks amazing and can't wait to try.   I have one question.  Is it possible to make this egg free?

https://content.jwplatform.com/videos/O0P7OJhz.mp4

Persian Love Cake

Absolutely fantastic cake. All the flavors are balanced perfectly, no soap weirdness here. My family loved it so much they ate two of these in two days.

This recipe is amazing. Scored me best dish at our Persian-themed Thanksgiving potluck at work. Thank you 🙏🏼

I have made this cake over 100 times and every time I can’t believe how absolutely yummy it tastes. My entire family loves it and always ask for it. The cake is simply perfect just the way it is

Hi 
Loved the cake. However my icing wasn’t white or thick like yours. It was clearish colour. 
Can you help?

Turned out raw in the middle even after testing with scewer  and tasted too strong of rose water really disappointed ☹️

Phenomenal! I am a relatively accomplished amateur baker and I cannot say enough about this exceptional cake. It was love at first sight for my family. It jumped up to the top three list. I make it with gluten-free flour so it is completely gluten-free. I’ll double the amount of rose, sometimes even triple in the cake and icing because we really like rose flavor. And I don’t heat up the glaze or use the candied ginger. But it is an amazing recipe. The only annoying thing are the incessant ads that actually make it difficult to read the measurements because they pop up over it. But that has nothing to do with the cake.

This was described as "Turkish delight in a cake" (as someone who adores cardamon and floral flavours, I LOVED this cake and would take this comment as high praise)! It is a "risqué" cake to bring to a party, however, as rose water is a "love it or hate it" kind of a flavour. I think the cake would be a tad dry without the glaze, so I definitely wouldn't remove it, however this is THE BEST cake to have with a cup of masala chai (aka "chai tea").

This is the most beautiful cake I have ever made! It also was delicious and a huge hit for both my book group and my husband’s guys night (made 2 cakes). Rave reviews from everyone. It did need to bake longer than expected, but I did have to sub vegan butter due to lactose intolerance and a little gluten-free flour because I ran out of regular flour, so it might have been my subs that changed the baking time. I also used fuschia petals (also edible) instead of roses because it was what I had blooming. Thank you for this recipe. I will definitely make it again!

This is a really lovely cake! I made this for my partner who always requests Persian Love Cake on his birthday. This is the best recipe I have found for this cake! I made a few adjustments, since my partner has a dairy allergy. 

1. I swapped the butter for vegan butter (mikonos brand) - this worked great! Since it melts really quickly, I let it soften but not come completely to room temp. 
2. I reduced the glaze to 1 cup of powdered sugar and adjusted the other ingredients accordingly since I was worried it would be too sweet. I also added lemon juice and zest to balance the sweetness as well. 
3. I cooked the cake in a 9inch round cake pan since that is what I had! Worked great. I did have to cook for about 45 minutes but that is likely because my oven is funny (I suspect it is very uncalibrated). It was golden brown on the edges but not in the center. Next time I would cook maybe 5 min less and see if that would make the cake even more moist.

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Persian Love Cake (Cardamom, Almond...

Persian Love Cake (Cardamom, Almond...

Persian Love Cake (Cardamom, Almond...

Top 3 persian love cake recipes from across the web

The most viewed persian love cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persian Love Cake (Cardamom, Almond...

Persian Love Cake (Cardamom, Almond...

Persian Love Cake (Cardamom, Almond...

The most viewed persian love cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine