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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/persian-love-cake-recipe/