Persian Love Cake | Celebratory Dessert


Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)

Lovers’ dreams are made of this. The fusion of rose scent and cardamom creates an irresistibly enticing cake that’s perfect for any occasion. Super moist, fluffy and made completely from scratch. With barely 20 minutes of prep, you get ALL the taste – minus the sweat! This is the only Persian Love Cake recipe you’ll ever need.

Persian love cake on a cake stand with pink rose on top and petals all around

This is my favourite cake recipe…EVER! Simple to pull off, beautifully fragrant and delicately soft. I’d say it’s the perfect sweet treat for any celebration; I made this Persian Love Cake to mark Mr. D’s birthday. Let’s be honest, anything with rose and cardamom makes your heart melt. Glad to report, it was a total hit, the ideal accompaniment to my Chicken Dhansak or Basa Fish recipe.

What Is Persian Love Cake?

I’ve come across a few different variations of the Persian love cake. Typically, the cake is flavoured with rose water, lemon, saffron, cardamom, orange blossom water and pistachios. Some recipes include flour, semolina and almond meal to create a nutty base.  Once baked, you can add rose water or saffron glaze – topped with edible rose petals and crushed pistachios.

Every bite has something special to offer. And it’s fair to say I’m smitten!

Persian love cake on a cake stand with pink rose on top and petals all around

How to Make Persian Love Cake – Step By Step

Step by step preparation shots of Persian Love Cake Recipe

Cake

The steps are pretty straightforward. Here’s what you need to do to pull off this Persian love cake:

  1. Cream the butter, sugar, eggs and yogurt for 1-2 minutes at medium speed. I use the whisk attachment on my mixer (images 1-2) to incorporate air. I have noticed that my cake is fluffier when using a whisk versus the paddle attachment.
  2. Add the cardamom, vanilla, rose water and mix for 30 seconds or so at low speed (images 3 and 4).
  3. Now incorporate the flour, almond meal and baking soda and mix for 1 minute (image 5). Start at low speed and build up to medium, then high speed. Halfway through, wipe down the sides with a spatula, and continue to mix for another minute or until all the ingredients are well combined.
  4. Butter and line a 6-inch cake pan with parchment paper and pour the batter (image 6). Using a spatula, flatten the top gently (image 7).
  5. Send the cake in the oven (middle shelf) at 325°F for 60 minutes. Test to see if it’s done by inserting a skewer or fork – it should come out clean.
  6. Once done, remove from the cake pan, and slice the top to get an even cake (image 8).

Step by step preparation shots of Persian Love Cake Recipe

Glaze And Decoration

The steps for icing and decorating your cake are even simpler. Here’s what you need to do:

  1. Combine powdered sugar, rose water and milk and mix well (images 1-2).
  2. Pour gently (bit by bit) over the cake to ensure it’s completely coated with the glaze (images 3 and 4).
  3. Sprinkle with dried rose petals and place a pink rose to finish in style (images 5-6).

Top Tips For Making Persian Love Cake

  • For best results, ensure all the ingredients are at room temperature.
  • Use the whisk attachment versus the paddle to incorporate air. This helps to make the cake soft and fluffy.
  • Use fresh cardamom pods and use pestle and mortar. This offers so much more flavour than using store-bought powdered cardamom.
  • The position of the rack in the oven is key; make sure you bake the cake on the middle/low shelf. This results in a soft and golden cake – that’s baked to perfection.
  • Do not open the oven door regularly whilst it’s baking. Once is ok if you need to check
  • Once cooked, remove from the cake pan immediately. Because the pan is hot, the cake will continue to cook – even though it’s out of the oven. You want to prevent it from overcooking and drying out.
  • Allow the cake to cool completely before pouring the glaze.
  • Store your Persian love cake in an airtight container.  It will keep at room temperature for a couple of days or longer if stored in the refrigerator.

Persian love cake on a cake stand with pink rose on top and petals all around

Now please excuse me, whilst I go and indulge…after all it is Mr. D’s birthday <3

More Baking Recipes You Might Like:

What’s your favourite dessert? I’d love to hear how you celebrate special occasions? Have you tried my Persian Love cake recipe before? Comment below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and Twitter!  Can’t wait to see your photos.

Desi~liciously Yours,

Shahzadi

Persian Love Cake

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Lovers’ dreams are made of this. The fusion of rose scent and cardamom creates an irresistibly enticing cake, that’s perfect for any occasion. Super moist, fluffy and made completely from scratch. With barely 20 minutes of prep, you get ALL the taste – minus the sweat! This is the only Persian Love Cake recipe you’ll ever need.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Dessert

Servings: 8 people

Persian love cake on a cake stand with pink rose on top and petals all around

Instructions

Cake

  • Preheat the oven at 325°F

  • Using the whisk attachment of a stand mixer, cream the butter, sugar, eggs and yogurt for 1-2 minutes, on medium speed. You could use an electric hand whisk for this part, too.

  • Add the cardamom, vanilla, rose water and whisk for 30 seconds on low speed

  • Incorporate the flour, almond meal and baking powder and continue to whisk for 1 minute; start at low speed and build up to medium then high speed. Halfway through the whisking, wipe down the sides with a spatula, and continue to mix for another minute or until the ingredients are well combined

  • Butter and line a 6-inch cake pan with parchment paper and pour the cake batter into the pan. Using a spatula, flatten the top

  • Send the cake in the oven (middle/low shelf) at 325°F for 60 minutes. Test to see if it’s done by inserting a skewer or fork – it should come out clean

  • Once done, remove from the cake pan immediately to prevent further cooking. Allow the cake to cool before slicing the top to achieve a flat surface

Glaze & Decoration

  • Mix together powdered sugar, rose water and milk

  • Pour the glaze carefully over the cake

  • Sprinkle with dried rose petals and chopped pistachios (optional)

Notes

  • For best results, ensure all the ingredients are at room temperature
  • Use the whisk attachment versus the paddle to incorporate air. This helps to make the cake soft and fluffy
  • Use fresh cardamom pods and use pestle and mortar. This offers so much more flavor than using store-bought powdered cardamom
  • The position of the rack in the oven is key; make sure you bake the cake on the middle/low shelf. This results in a soft, and golden cake – that’s baked to perfection
  • Do not open the oven door regularly whilst it’s baking. Once is ok if you need to check
  • Once cooked, remove from the cake pan immediately. Because the pan is hot, the cake will continue to cook – even though it’s out of the oven. You want to prevent it from overcooking and drying out
  • Allow the cake to cool completely before pouring the glaze
  • Store your Persian love cake in an airtight container.  It will keep at room temperature for a couple of days, or longer if stored in the refrigerator

Nutrition Facts

Persian Love Cake

Amount Per Serving

Calories 353
Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g40%

Cholesterol 72mg24%

Sodium 123mg5%

Potassium 111mg3%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 34g38%

Protein 5g10%

Vitamin A 420IU8%

Calcium 67mg7%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life – your body, including your hunger and satiety cues, change daily. It’s okay to eat more or less. Say no to food guilt and instead embrace mindful eating.





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