Persian Love Cake Recipe

Introduction

Persian Love Cake is a fragrant and moist dessert infused with rose water, cardamom, and saffron. This unique cake combines almond and semolina flours for a tender texture, finished with a honey-orange syrup and a sprinkle of nuts. Perfect for special occasions or a luxurious treat.

Ingredients

• 6 tbsp ghee (or butter, melted)
• 6 tbsp light olive oil
• 1 cup sugar
• 5 large eggs
• 1 cup thick Greek-style yogurt (reduced fat)
• 2 tbsp rose water
• 2 tsp ground green cardamom
• 1 cup almond flour
• 3/4 cup all-purpose flour
• 1/2 cup semolina flour
• 2 tsp baking powder
• 1 pinch salt
• 3 tbsp sliced almonds
• 1/2 cup honey
• 1/3 cup orange juice
• 2 tbsp rose water (for syrup)
• 1/2 tsp ground saffron
• 2 tbsp slivered pistachios

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 10-inch springform cake pan and line the bottom with parchment paper.
2. Step 2: In a mixing bowl, combine the ghee and olive oil. Add the sugar and whisk until the mixture is creamy.
3. Step 3: Add the eggs one at a time, whisking well after each addition to incorporate fully.
4. Step 4: Stir in the yogurt until the batter becomes fluffy.
5. Step 5: Add the rose water and ground cardamom, stirring to combine.
6. Step 6: Sift together almond flour, all-purpose flour, and semolina flour. Gently whisk them into the wet mixture.
7. Step 7: Sprinkle baking powder and a pinch of salt over the batter and fold in evenly.
8. Step 8: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to level the batter.
9. Step 9: Scatter the sliced almonds evenly over the top of the batter.
10. Step 10: Bake for 30 to 40 minutes or until the cake is golden and a toothpick inserted comes out clean.
11. Step 11: While the cake bakes, prepare the syrup by combining honey and orange juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
12. Step 12: Stir in rose water and ground saffron into the syrup. Remove from heat and add slivered pistachios.
13. Step 13: Once the cake is out of the oven and still warm, use a skewer or knife to poke holes all over the surface.
14. Step 14: Pour the warm syrup evenly over the cake and allow it to soak for several hours or overnight for best results.
15. Step 15: Optional: Decorate with fresh or dried edible rose petals and extra slivered nuts before serving.

Tips & Variations

• For a dairy-free version, substitute yogurt with coconut yogurt and use only olive oil instead of ghee.
• Adjust rose water carefully—too much can overpower the delicate flavors.
• Serve with rose water cream or whipped cream for an extra special touch.
• Semolina adds a lovely texture, but if unavailable, you can replace it with extra all-purpose flour.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. The syrup makes the cake moist, so it is best served within this time frame. Reheat gently in the microwave before serving to soften if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake improves in flavor when the syrup soaks overnight. Prepare it a day in advance for the best texture and taste.

What if I don’t have rose water?

You can substitute rose water with orange blossom water or omit it entirely, though the cake won’t have the characteristic floral aroma.

Persian Love Cake Recipe

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★★★★★

5 from 135 reviews

This Persian Love Cake is a delicate and fragrant dessert featuring a moist blend of almond flour, semolina, and all-purpose flour, enriched with ghee, olive oil, and yogurt. Infused with rose water, green cardamom, and saffron, and topped with honey syrup and nuts, it offers an exotic and tender crumb perfect for special occasions or an elegant afternoon treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus several hours or overnight soaking time)
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian

Ingredients

Scale 1x2x3x

Cake Batter

• 6 tbsp ghee (or butter, melted)
• 6 tbsp olive oil (light)
• 1 cup sugar
• 5 large eggs
• 1 cup thick Greek-style yogurt (reduced fat)
• 2 tbsp rose water
• 2 tsp ground green cardamom
• 1 cup almond flour
• 3/4 cup all-purpose flour
• 1/2 cup semolina flour (Bob’s Red Mill brand recommended)
• 2 tsp baking powder
• 1 pinch salt
• 3 tbsp sliced almonds

Honey Syrup

• 1/2 cup honey
• 1/3 cup orange juice
• 2 tbsp rose water
• 1/2 tsp ground saffron
• 2 tbsp slivered pistachios

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
2. Cream the Fats and Sugar: In a mixing bowl, combine the melted ghee and olive oil. Add the sugar and whisk the mixture until it becomes creamy and well blended.
3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, whisking thoroughly after each addition to ensure the batter is smooth and homogenous.
4. Mix in Yogurt: Add the thick Greek-style yogurt and whisk everything together until the mixture is fluffy and evenly combined.
5. Add Flavorings: Stir in rose water and ground green cardamom, evenly distributing the aromatic flavors throughout the batter.
6. Incorporate Flours: Sift together the almond flour, all-purpose flour, and semolina flour. Gradually whisk these dry ingredients into the wet mixture until just combined, taking care not to overmix.
7. Add Leavening and Salt: Sprinkle in baking powder and a pinch of salt, folding them into the batter until fully incorporated.
8. Prepare Cake Pan: Grease a 10-inch springform cake pan and line the bottom with parchment paper. Pour the batter into the pan and tap it gently on the counter to level the surface.
9. Add Almond Slices: Scatter sliced almonds evenly over the batter’s surface for a decorative and crunchy topping.
10. Bake the Cake: Place the cake in the preheated oven and bake for 30 to 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Prepare Honey Syrup: While the cake bakes, combine honey and orange juice in a small saucepan and bring it to a boil. Lower the heat and simmer for about 5 minutes.
12. Add Saffron and Rose Water to Syrup: Stir in rose water and ground saffron into the syrup, then turn off the heat and fold in the slivered pistachios.
13. Finish Cake: Once baked, allow the cake to cool slightly. Using a thin skewer or pointed utensil, poke fine holes all over the warm cake to allow syrup absorption.
14. Pour Syrup Over Cake: Pour the warm honey syrup evenly over the warm cake, allowing it to soak in for several hours or preferably overnight for full flavor penetration.
15. Garnish and Serve: Decorate with fresh or dried edible rose petals and additional slivered nuts if desired. Serve the cake with rose water cream for an extra touch of elegance (optional).

Notes

• Use high-quality rose water and saffron to enhance the cake’s authentic Persian flavor.
• Allowing the syrup to soak overnight will result in the most moist and flavorful cake.
• The cake is best stored covered at room temperature for up to 3 days or refrigerated up to a week.
• For a dairy-free version, substitute ghee and yogurt with plant-based alternatives, although texture may vary slightly.
• The combination of almond flour and semolina gives the cake a unique texture—do not omit semolina for best results.

Keywords: Persian Love Cake, Persian cake recipe, rose water cake, almond cake, saffron cake, semolina cake, honey syrup cake, Middle Eastern dessert