Persian Love Cake with Rose and Cardamom Recipe

If you’re looking to bake something truly magical that carries the scent and flavors of Persian tradition, this Persian Love Cake with Rose and Cardamom Recipe is an absolute game changer. I absolutely love how this cake turns out—moist, fragrant, and beautifully spiced with cardamom and rose water. When I first tried this recipe, I was transported right to the heart of a Persian garden party, and I promise you, your kitchen will feel just as enchanting when you bake it. So, stick around—I’m going to guide you through everything you need to know to make this lovely cake a surefire hit.

this Recipe

Ingredients You’ll Need

The ingredients for this Persian Love Cake with Rose and Cardamom Recipe are simple staples with a few special touches that make it stand out. The mix of regular flour and superfine almond flour creates a soft yet substantial crumb, while rose water and cardamom infuse the cake with its signature aroma. When shopping, look for high-quality rose water and fresh ground cardamom for the best flavor.

• Granulated sugar: Adds sweetness and pairs beautifully with the lemon zest for brightness.
• Lemon zest: Fresh zest lifts the whole cake with citrusy notes.
• Eggs: Use room temperature eggs to help the batter mix smoothly and trap air for fluffiness.
• Vegetable or canola oil: Keeps the cake moist—don’t swap with butter here or texture will change.
• Rose water: The star floral flavor that truly defines this cake.
• Vanilla extract: Rounds out the flavors with warmth and depth.
• All-purpose flour: Provides structure without making the cake too dense.
• Super Fine Almond Flour: Contributes to cake’s richness and moist crumb.
• Ground cardamom: The exotic spice that pairs so well with rose and almond.
• Baking powder: Ensures a nice rise and light texture.
• Salt: Balances sweetness and enhances all the flavors.
• Powdered sugar (for glaze): Sweetens and thickens the delicate glaze.
• Whole milk (for glaze): Thins the glaze for perfect drizzling consistency.
• Chopped pistachios, rose petals, candied ginger (optional garnish): Adds color, crunch, and that final mouthwatering touch.

Variations

I love encouraging people to put their own spin on this Persian Love Cake with Rose and Cardamom Recipe, because that’s what cooking is all about. Whether you’re catering to dietary needs or feeling creative, these tweaks can make it your own.

• Gluten-free option: I’ve tried swapping the all-purpose flour with a gluten-free blend and while texture is slightly different, it still tastes delicious when combined with almond flour.
• Less sweet: If you prefer it less sugary, reduce the sugar slightly—just keep in mind the glaze is sweet and balances the cake’s spices.
• Vegan adjustment: Use flax eggs and a neutral oil like avocado oil; the rose and cardamom flavors still shine through beautifully.
• Added texture: I’ve sometimes tossed in slivered almonds or chopped pistachios right into the batter for a delightful crunch surprise.

How to Make Persian Love Cake with Rose and Cardamom Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). I like lining an 8-inch round cake pan with parchment paper to ensure the cake lifts out easily without sticking. It’s a small step but makes cleanup and presentation way easier. Set it aside while you mix the batter.

Step 2: Beat Sugar, Lemon Zest, and Eggs

Using a stand mixer or hand mixer on medium speed, beat together the granulated sugar, fresh lemon zest, and room temperature eggs. You’re looking for a pale yellow, fluffy, ribbon-like texture—which takes about 1 minute. This step adds air and lightness to the cake, so don’t rush it.

Step 3: Stream in Oil, Add Rose Water and Vanilla

Here’s a trick I discovered: Keep the mixer running on medium-low speed and slowly drizzle in the vegetable oil. This helps with emulsification, giving your batter a smooth silky texture and prevents it from separating. Then add the rose water and vanilla extract and mix until just combined. The fragrance at this point is already intoxicating!

Step 4: Incorporate Dry Ingredients Gently

In a separate bowl, whisk together all-purpose flour, superfine almond flour, ground cardamom, baking powder, and salt. Add this mixture to the wet ingredients and fold in gently until just combined. Avoid overmixing—you want the cake tender, not tough.

Step 5: Bake Until Golden and Springy

Pour the batter into your prepared pan and bake for 35 to 45 minutes. I like to start checking at 35 minutes by inserting a knife into the center—the blade should come out mostly clean with just a few moist crumbs. The top will turn lightly golden brown, and your kitchen will smell irresistible.

Step 6: Make the Rose Glaze

While the cake cools, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl. The glaze will be thick at first, so microwave it for 10-15 seconds to thin it out just enough to drizzle. Whisk until smooth and set aside.

Step 7: Glaze and Garnish

Once the cake is completely cooled, pour the rose glaze evenly over the top. Then sprinkle chopped pistachios and edible rose petals for that signature Persian Love Cake look. If you’re feeling adventurous, add candied ginger for a touch of spicy sweetness and crunch, like I do sometimes.

How to Serve Persian Love Cake with Rose and Cardamom Recipe

Garnishes

I always go for chopped pistachios and edible dried rose petals—they give the cake that exotic and romantic vibe perfect for special moments. The pistachios add crunch and stunning green color, while rose petals add a soft floral touch that everyone notices.

Side Dishes

This cake pairs beautifully with a cup of Persian tea or a light cardamom-spiced coffee. If you want to serve with some fresh fruit, I recommend pomegranate seeds or fresh figs to complement those floral and nutty notes.

Creative Ways to Present

For birthdays or parties, I’ve layered this cake with a thin rose and almond buttercream to make a Persian Love Cake layer cake—it looks gorgeous and tastes like a dream. You can also bake mini versions in ramekins and serve with a dollop of whipped cream and extra pistachios for a charming individual dessert.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped at room temperature for up to 2 days, but I’ve also stored it covered in the fridge for up to 4 days—just bring it to room temp before serving to soften the glaze and cake.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and place in a freezer bag. When you’re ready, thaw overnight in the fridge and bring to room temperature before enjoying.

Reheating

I gently warm slices in the microwave for about 10 seconds to take the chill off without melting the glaze completely. It tastes just like fresh out of the oven that way, making leftovers just as enjoyable.

FAQs

Final Thoughts

This Persian Love Cake with Rose and Cardamom Recipe holds a special place in my heart—not only because of its incredible flavor but because it invites you to slow down and savor a moment of magic in the kitchen. I hope you enjoy making it as much as I do and feel proud sharing it with friends and family. Trust me, once you nail this recipe, it’ll become your go-to dessert for when you want to impress without stress. Happy baking, and may your kitchen be filled with the sweet scents of rose and spice!

Print