Description
This Persian Love Cake is a fragrant and moist dessert that beautifully combines almond flour, rosewater, and cardamom with a tender crumb. Enhanced with pistachios and a delicate rosewater glaze, it offers an aromatic and elegant treat perfect for special occasions or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 100 g almond flour (1 cup)
- 100 g all-purpose flour (3/4 cup)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- Zest of 1 lemon
- 50 g shelled pistachios, finely chopped (1/3 cup)
Wet Ingredients
- 150 g granulated sugar (3/4 cup)
- 115 g unsalted butter, melted (1/2 cup)
- 2 large eggs
- 2 tbsp plain yogurt or sour cream
- 1 tsp rosewater
Glaze and Garnish
- Powdered sugar (quantity as needed for glaze)
- Rosewater or lemon juice (for glaze)
- Crushed pistachios (for garnish)
- Dried rose petals (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and grease a 20 cm (8-inch) round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, ground cardamom, and lemon zest to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted unsalted butter, eggs, plain yogurt (or sour cream), and rosewater until the mixture is smooth and homogeneous.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined to avoid overmixing which could toughen the cake.
- Add Pistachios: Gently fold in the finely chopped pistachios to add a nutty texture and flavor throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which prevents it from becoming soggy.
- Prepare Glaze: Whisk powdered sugar together with rosewater or lemon juice until smooth and pourable to create a delicate glaze that complements the cake’s flavors.
- Glaze and Garnish: Drizzle the glaze over the cooled cake and garnish with crushed pistachios and dried rose petals for a beautiful and fragrant finish.
Notes
- Using almond flour gives the cake a moist texture and nutty flavor, but you can substitute with ground almonds if unavailable.
- Rosewater is a key ingredient for the cake’s signature floral aroma; do not omit or substitute unless necessary.
- Make sure not to overmix the batter to keep the cake tender and light.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To keep the cake gluten free, ensure the all-purpose flour is replaced with a gluten-free blend of equal amount.
