Persian Love Cake Recipe

Introduction

Persian Love Cake is a fragrant and moist dessert that beautifully combines almond flour, rose water, and pistachios. This cake offers a delicate balance of floral and nutty flavors, perfect for special occasions or a unique treat.

Ingredients

• 4 1/3 cups almond flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 cup butter (room temperature)
• 1 teaspoon salt
• 3 eggs (room temperature)
• 1 1/4 cup full-fat plain Greek yogurt (room temperature)
• 1/2 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 1 tablespoon orange blossom water
• 1/2 cup shelled pistachios (roasted and unsalted)
• Food grade dried rose petals (for decorating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper for easy removal.
2. Step 2: Prepare the crust by combining almond flour, granulated sugar, brown sugar, butter, and salt in a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer. Beat on low speed until the mixture becomes crumbly. Press half of this mixture evenly into the bottom of the prepared pan.
3. Step 3: For the filling, add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining crumb mixture. Beat on medium speed until fully combined and smooth. Pour this filling over the crust layer in the pan.
4. Step 4: Bake the cake for 1 hour and 30 minutes, or until the top turns golden brown and the center has a slight jiggle when gently shaken. Remove from oven and let it cool completely in the pan on a wire rack.
5. Step 5: Once cooled, refrigerate the cake for at least 4 hours or overnight to allow the filling to set firmly.
6. Step 6: Carefully remove the cake from the springform pan. Decorate the top with chopped roasted pistachios and dried rose petals before serving.

Tips & Variations

• For a nut-free version, substitute almond flour with oat flour and omit pistachios, but note it will alter the texture and flavor.
• Using orange blossom water adds authentic Persian character; if unavailable, try rose water as a fragrant alternative.
• Ensure all ingredients are at room temperature to help the batter combine smoothly and bake evenly.
• Toast pistachios lightly to bring out their flavor before chopping and decorating the cake.

Storage

Store the cake covered in the refrigerator for up to 5 days. It is best enjoyed chilled. To reheat, bring to room temperature but avoid microwaving as it may change the texture. This cake can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, this recipe is naturally gluten-free since it uses almond flour instead of wheat flour. Just ensure all your ingredients are certified gluten-free if needed.

Why does the cake have a slight jiggle when done baking?

The slight jiggle in the center indicates the filling is set but still moist and tender. The cake will firm up further when chilled, so this texture is perfect for a creamy, delicate finish.

Persian Love Cake Recipe

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★★★★★

4.8 from 93 reviews

Persian Love Cake is a decadent almond flour-based dessert infused with aromatic flavors like orange blossom water, cinnamon, and vanilla. This moist, fragrant cake features a tender crumb and a creamy filling made with Greek yogurt, topped with crunchy pistachios and delicate dried rose petals for an elegant finish. Perfect for special occasions or a refined afternoon treat, this recipe combines Middle Eastern ingredients with Western baking techniques.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust Ingredients

• 4 1/3 cups almond flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 cup butter (room temperature)
• 1 teaspoon salt

Filling Ingredients

• 3 eggs (room temperature)
• 1 1/4 cup full-fat plain Greek yogurt (room temperature)
• 1/2 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 1 tablespoon orange blossom water

Topping

• 1/2 cup shelled pistachios (roasted and unsalted, chopped)
• Food grade dried rose petals (for decorating)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan, then line it with parchment paper to ensure the cake doesn’t stick and is easily removable after baking.
2. Make the Crust: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, combine the almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until the mixture becomes crumbly. Press half of this crumbly mixture evenly into the bottom of the prepared springform pan, forming the crust layer.
3. Prepare the Filling: In the same bowl with the remaining crumb mixture, add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat on medium speed until all ingredients are fully incorporated, creating a smooth and creamy batter.
4. Assemble and Bake: Pour the smooth filling mixture over the crust in the pan, spreading it evenly. Place the pan in the fully preheated oven and bake for 1 hour and 30 minutes. The cake’s top should turn golden brown and the center will have a slight jiggle when done.
5. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is crucial to allow the cake to firm up before refrigeration.
6. Chill the Cake: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to fully set the filling and develop the flavors.
7. Serve: Carefully remove the chilled cake from the springform pan. Garnish the top with chopped roasted pistachios and food-grade dried rose petals for a beautiful and authentic Persian touch. Slice and enjoy!

Notes

• Ensure all ingredients like eggs, butter, and yogurt are at room temperature for best mixing results.
• Use a well-lined springform pan to facilitate easy removal without damage to the cake.
• Chilling is essential to set the filling properly; do not skip refrigeration.
• Orange blossom water provides a distinctive floral aroma, but it can be adjusted to taste.
• This cake keeps well stored covered in the refrigerator for up to 3 days.

Keywords: Persian Love Cake, almond flour cake, Persian dessert, gluten free cake, orange blossom cake, rose petal cake, pistachio cake, Greek yogurt cake