Persian Love Cake
The dreamy Persian love cake is enchanted with the scent of roses and the fragrance of cardamom. It's super moist, extremely flavorful, and takes less than 30 minutes to prep!
Equipment
- 9" round baking pan
- electric or standing mixer
Ingredients
- 1 - 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 1 - 1/2 tsp baking powder
- a pinch of baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted room temperature butter
- 1/4 cup vegetable or canola oil
- 3 large eggs
- 2 tsp lemon zest (about 1/2 large lemon - optional)
- 1 tsp vanilla extract
- 1 tsp ground cardamom
- 1 - 1/2 Tbsp rose water
- 1/3 cup yogurt
The Glaze
- 1 cup powdered sugar (sifted)
- 1 - 1/2 Tbsp milk
- 1/2 Tbsp lemon juice
- 1/2 tsp rose water
Decorating Ingredients
- chopped pistachios
- edible rose petals
Instructions
- Preheat the oven to 350 F. Line the bottom of a 9" round baking pan with parchment paper and grease the sides with baking spray.
- In a small bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt, and mix using a whisk.
- In a separate bowl, beat the softened, room-temperature butter with the sugar, lemon zest, oil, and eggs using an electric mixer on medium until soft and fluffy. (about 2 minutes).
- Add the cardamom, vanilla extract, and rose water, and mix on low for 30 seconds.
- Add the yogurt and flour mixture. Mix gradually from low to medium to high for one to two minutes. The batter will be slightly thick.
- Pour the batter into the prepared pan and bake on the low, middle rack for 40 to 45 minutes or until a toothpick comes out clean.
- Immediately invert the pan onto a cooling rack to prevent further cooking. Allow 20 minutes of cooling before evening and decorating the cake.
Making the Glaze
- Whisk the lemon juice with rose water and milk. Next, add the sifted sugar gradually as you continue whisking. Adjust the consistency by adding milk or sugar.
- Decorate with some chopped pistachios and rose petals.