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Persian Love Cake Recipe

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4.4 from 32 reviews

This Persian Love Cake is a fragrant and moist almond flour-based cake infused with aromatic ingredients like orange blossom water, cinnamon, and vanilla. Topped with roasted pistachios and delicate dried rose petals, it offers a perfect blend of floral and nutty flavors, making it an elegant dessert ideal for special occasions or afternoon tea.

Ingredients

Crust Ingredients

  • 4 1/3 cups almond flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup butter (room temperature)
  • 1 teaspoon salt

Filling Ingredients

  • 3 eggs (room temperature)
  • 1 1/4 cup full-fat plain Greek yogurt (room temperature)
  • 1/2 teaspoon cinnamon
  • 2 tsp vanilla extract
  • 1 tablespoon orange blossom water

Toppings

  • 1/2 cup shelled pistachios (roasted and unsalted)
  • Food grade dried rose petals (for decorating)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper to prevent the cake from sticking and ensure easy removal.
  2. Make the Crust: In a stand mixer fitted with the paddle attachment or using a hand mixer in a large bowl, combine the almond flour, granulated sugar, brown sugar, butter, and salt on low speed until the mixture becomes crumbly. Press half of this crumbly mixture evenly into the bottom of the prepared springform pan to form the crust layer.
  3. Prepare the Filling: To the remaining crumb mixture, add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat on medium speed until all ingredients are fully combined and the mixture is smooth, creating the filling that will sit atop the crust.
  4. Assemble and Bake: Pour the filling mixture over the crust layer in the pan. Bake the cake in the fully preheated oven for 1 hour and 30 minutes, or until the top turns golden brown and the center shows a slight jiggle, indicating it is perfectly set but moist inside.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan, placing it on a wire rack to ensure even cooling.
  6. Chill: Once cooled, refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the filling to fully set.
  7. Decorate and Serve: Carefully remove the cake from the springform pan. Garnish the top with chopped roasted pistachios and sprinkle with food-grade dried rose petals for a beautiful and fragrant finish. Slice and enjoy your Persian Love Cake!

Notes

  • Make sure all dairy and eggs are at room temperature to ensure a smooth filling mixture.
  • Using a springform pan helps with easy removal of the delicate cake.
  • Chilling the cake is essential for the filling to set properly and enhance flavors.
  • Orange blossom water can be substituted with rose water, but it will alter the flavor profile slightly.
  • Store any leftovers covered in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/persian-love-cake-recipe/