Description
Experience the fragrant and delicate flavors of Persian Love Cake, a moist and tender almond and cardamom cake infused with rose water and topped with a luscious rose glaze, crushed pistachios, and petals. This elegant dessert blends aromatic spices, citrus zest, and floral notes for a unique and irresistible treat perfect for any special occasion.
Ingredients
Scale
For the Cake
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 3/4 cup vegetable (or canola) oil
- 2 tablespoons rose water
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Super Fine Almond Flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 3/4 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon rose water
- 1 1/2 tablespoons whole milk
- 1/4 cup chopped pistachios
- 3 tablespoons rose petals
- 2 tablespoons candied ginger (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper to prevent sticking. Set aside.
- Mix Sugar, Lemon Zest, and Eggs: In a stand mixer on medium speed, beat together the granulated sugar, lemon zest, and eggs until the mixture becomes pale yellow and slightly fluffy, about 1 minute, ensuring the sugar dissolves well.
- Emulsify with Oil and Add Flavorings: Slowly pour the vegetable oil in a thin stream while mixer runs at medium-low speed to emulsify the batter without breaking it. Then add the rose water and vanilla extract, mixing until fully incorporated for fragrant flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, almond flour, ground cardamom, baking powder, and salt together. Gradually add this dry mixture to the wet ingredients, folding gently or mixing on low speed just until combined to avoid overmixing and developing gluten.
- Pour Batter and Bake: Transfer the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 35 to 45 minutes, or until the top is lightly golden brown and a toothpick or knife inserted into the center comes out mostly clean with a few moist crumbs.
- Prepare the Glaze: While the cake bakes or cools, mix powdered sugar, rose water, and whole milk in a microwave-safe bowl. Whisk until smooth; the glaze will initially be thick. Microwave for 10 to 15 seconds to thin it out to a pourable consistency.
- Glaze and Garnish: Once the cake has completely cooled, pour the rose glaze evenly over the top. Immediately sprinkle with chopped pistachios, rose petals, and optional candied ginger for texture and visual appeal.
- Serve: Allow the glaze to set slightly before slicing. Serve the cake as a beautiful, aromatic dessert or teatime treat.
Notes
- Use fresh lemon zest for maximum brightness in flavor.
- Ensure eggs are at room temperature to help batter emulsify properly.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Rose water is key to authentic Persian flavor; adjust quantity slightly based on personal taste preference.
- The candied ginger is optional but adds a lovely texture contrast and warming spice.
- The cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow the cake to cool fully before glazing to prevent glaze from melting too much.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 37 mg
