How to Make Persian Love Cake
Create a beautiful and delicious cake that is sure to please any dessert lover! Almond flour, rose water and cardamom come together to create a simple to make, but exotic tasting dessert. Learn How to Make Persian Love Cake in your very own kitchen following these easy recipe instructions.
*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.
What do I need to make Perisan Love Cake?
While this cake is fairly simple to make, it does require planning ahead for some of the ingredients listed. Rose water and edible rose petals are not typical ingredients in a pantry, unless you are an avid baker and they are not always carried at a regular grocery store. I ordered both from Amazon and they were fairly inexpensive. The rose water can also be found in the beauty sections of health food stores, Whole Foods, or your local co-op.Of course, the rose petals are optional, but they make the cake look so pretty!
- Butter
- Vegetable Oil
- Eggs
- Sugar
- Lemon Juice
- Rose Water
- Vanilla Extract
- All Purpose Flour
- Almond Flour
- Cardamom
- Baking Powder
- Salt
- Powdered Sugar
- Pistachios
- Almonds
- Edible Rose Petals
Looking for more great dessert recipes? Give these reader favorites a try!
Cinnamon Apple Pumpkin Cake | Blueberry Strawberry Dump Cake | Easy Cranberry Coffee Cake | Pumpkin Angel Food Cake
How do I make the Persian Love Cake?
This gorgeous cake looks like it might be complicated to make. However, it comes together rather easily with just a few simple steps.
Step 1: Make the Cake Batter
Start off by preheating the oven to 350 degrees. Then, grease an 8" round cake pan and set aside. Then, using an electric mixer, add the following ingredients into a bowl: the butter, vegetable oil, eggs and sugar and beat about 2-3minutes until light and fluffy.
Next, add in the lemon juice and zest, the vanilla extract and rose water. Turn the speed to low and then add the flour, the almond flour, the cardamom, the baking powder and the salt until just mixed.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Step 2: Bake the Cake and Cool Completely
Pour the batter into the prepared greased cake pan. Bake for approximately 35 minutes or until light brown and when a knife or cake tester is inserted into the cake and it comes out clean. Allow the cake to cool completely on a wire rack before preparing the glaze.
Step 3: Prepare the Cake Glaze
Combine the powdered sugar, whole milk and rose water into a microwave safe bowl and whisk to completely combine ingredients.Microwave for 20 seconds and immediately pour onto the cooled cake. Lastly, add the crushed pistachios, almonds and rose petals.
Note: The glaze sets quickly so the garnishes may not be set within the glaze, unless put on quickly.
Step 4: Serve and Enjoy the Persian Love Cake!
Slice the cake with a sharp knife, serve and enjoy!
*Recipe Adapted recipe from Broma Bakery (https://bromabakery.com/persian-love-cake-cardamom-rose-almond-cake/)
Persian Love Cake
Ingredients
For the cake:
- ½ cup of room temperature butter
- 3 tablespoons vegetable oil
- 2 eggs room temperature
- 1 cup of granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice you will only need one lemon for the lemon ingredients
- 2 tablespoon + 2 teaspoon rose water
- 2 teaspoon vanilla extract
- 1 ¼ all purpose flour
- ½ cup Fine Almond flour I use Bob’s Red Mill
- 1.5 teaspoon cardamom
- 1 teaspoon baking powder
- ½ teaspoon salt
For The Glaze:
- 1 ½ cups of powdered sugar
- 2 teaspoon rose water
- 2 tablespoon whole milk can use 2%
For Garnish:
- ¼ cup chopped pistachios
- ¼ slivered almonds
- 3 tablespoons rose petals optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8” round cake pan.
- Using an electric mixer, add the following ingredients into a bowl; the butter, vegetable oil, eggs and sugar and beat about 2-3minutes until light and fluffy.
- Then add in the lemon juice and zest, the vanilla extract and rose water.
- Turn the speed to low and then add the flour, the almond flour, the cardamom, the baking powder and the salt until just mixed.
- Pour the batter into the prepared greased cake pan.
- Bake for approximately 35 minutes or until light brown and when a knife or cake tester is inserted into the cake and it comes out clean.
- Allow the cake to cool completely before preparing the glaze.
For the glaze:
- Combine the powdered sugar, whole milk and rose water into a microwave safe bowl and whisk to completely combine ingredients.
- Microwave for 20 seconds and immediately pour onto the cooled cake.
- Lastly, add the crushed pistachios, almonds and rose petals. (the glaze sets quickly so the garnishes may not be set within the glaze)
Notes
Nutrition
6 Comments