Persian Love Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/persian-love-cake-recipe/
