Description
Persian Love Cake is a delicate and aromatic almond cake infused with cardamom, lemon zest, rosewater, and vanilla. This moist and fluffy cake is layered and topped with a tangy lemon glaze, crunchy pistachios, and fragrant dried rose petals.
Ingredients
Scale
- 300 g (1 ½ cup) fine granulated sugar
- Zest of 2 lemons
- 170 g (¾ cup) unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 50 g (¼ cup) flavorless oil
- 1 teaspoon fine sea salt
- 3 large eggs
- 145 g (1 ¼ cup) almond flour
- 195 g (1 ½ cups) cake flour, sifted
- 2 teaspoons baking powder
- 120 g (½ cup) kefir or buttermilk
- 260 g (2 cups) powdered sugar
- 3–5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
- Pistachios
- Dried rose petals
Instructions
- Preheat the oven to 325°F (165°C). Butter and flour two 8-inch round cake pans or use a baking spray to grease them evenly.
- Place sugar in the bowl of a stand mixer. Zest two lemons over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand.
- Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and salt to the sugar mixture. Beat at low speed, gradually increasing to medium until light and airy.
- With the mixer running on medium, add the eggs one at a time, waiting 20-30 seconds between each addition.
- At low speed, add almond flour, cake flour, and baking powder. Slowly pour in the kefir or buttermilk. Mix just until combined.
- Evenly divide the batter between the two prepared pans and smooth the tops. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 5 minutes, then transfer to a cooling rack. Level any doming on top.
- In a bowl, whisk together powdered sugar, fresh lemon juice, and rosewater until smooth and pourable.
- Once cakes are completely cool, drizzle the lemon glaze over the top and sides. Garnish with chopped pistachios and dried rose petals.
Notes
- This cake is perfect for special occasions or as a romantic treat.
- Store any leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg