A fluffy and moist cake infused with subtle cardamom flavour. This Persian love cake is doused in citrus infused syrup, topped with pistachios and dried rose petals.
I had these lovely mini cakes at one of the idyllic bakeries in Berry New South Wales. Since then this Persian love cake recipe has stuck with me so i decided to make the this at home.
There are many versions of Persian love cake. Some have a cream-based frosting or a glazed icing. I have used citrus infused syrup.
It has the same enchanting flavours as other Middle Eastern desserts like Basbousa or Baklava.
As the story goes, a Persian woman fell in love with a Persian prince. She baked a cake with aromatic spices to make a prince fall in love with her.
Not sure where the story ended up, but this cake is stunningly delicious, and you will fall in love with this simple recipe.
You will need following ingredients for Persian Love Cake:
- Plain Flour
- Almond Flour – this recipe uses Almond flour specifically. It’s different to almond meal.
- Semolina – use fine semolina
- Baking Powder – to help the cake rise.
- Cardamom Powder – add subtle flavour and aroma to the cake.
- Yoghurt – use thick unsweetened yoghurt, preferably Greek Yoghurt.
- Caster Sugar
- Eggs – use room temperature eggs.
- Olive Oil – extra virgin olive oil works best. You can also substitute it with any neutral tasting oil like vegetable, canola or rice bran oil.
- Butter – melted unsalted butter. Ghee can also be used an alternate.
- Pinch of salt
For Syrup
- Orange Juice – Freshly squeezed orange juice. If oranges are not in season lemon juice can be used as well.
- Caster Sugar
- Rose Water – this is optional. If you like the aroma of flavour of rosewater add few drops to the syrup.
For Decoration
- Pistachios – Slivered or finely chopped unsalted pistachios.
- Dried Rose petals are edible and are easily available.
1. Prep. Preheat oven to 350 F or 180 C. Prepare a 10 inch cake tin, lined with baking paper
2. Combine Dry Ingredients – In a mixing bowl, add the almond flour, plain flour, baking powder, cardamom, semolina, baking powder, and salt, whisk to combine.
3. Mix The Wet Ingredients. Place the butter, oil, sugar, eggs, and yoghurt in a large mixing bowl. Beat with a hand mixer or whisk to combine. Add half of the dry ingredients. Fold with a spatula or spoon to mix. Add the rest of the dry ingredients and combine until batter is smooth.
4. Bake – Pour the cake batter to the prepared cake tin. Bake for 45 – 50 minutes. It’s done when the top turns golden brown and a toothpick inserted into the center of the cake comes out clean.
5. Prepare Syrup – Combine orange juice and caster sugar. Heat over the medium heat and simmer for few minutes.
6. Add Syrup and Decorate – Pour the warm syrup over the cake. Decorate with pistachios and dried rose petals.
Umm Ali – Egyptian Bread Pudding
Persian Love Cake
- 1 cup Almond flour
- ¾ cup Plain flour
- ½ cup Semolina flour
- 1 cup Greek style Yogurt
- 1 teaspoon Green cardamom ground
- 1/3 cup Melted butter
- 1/4 tablespoon Olive oil See Notes
- 1 cup sugar
- 3 Large Eggs
- 2 Tsp Baking Powder
- Pinch of Salt
Syrup
- ½ cup Orange Juice Alt. Lemon juice
- ½ cup Caster Sugar
- 1 tsp Rosewater optional
Decoration
- ⅓ cup Slivered or chopped Pistachios
- Dried Rose Petals
- In a bowl combine almond flour, plain flour, semolina, cardamom powder and baking powder and set aside.
- In another mixing bowl add yoghurt, sugar, melted butter, olive oil and eggs. Mix well using a whisk until combined.
- Add half of flour mixture in wet mixture and mix well. Repeat with remaining flour.
- Pour the mixture into prepared tin. Bake for 45 mins or until skewer comes out clean.
- While cake is in the oven combine orange juice and sugar. Bring it boil on medium heat. Keep stirring and simmer for 2 mins. The syrup should be warm to pour over the cake.
- Remove cake from the oven. Let it stand for 10-15 mins and then turn over in a serving tray. Poke holes all over the cake using a skewer.
- Pour syrup over the cake and allow it to soak for few minutes. Garnish with pistachios and rose petals.
- Any neutral tasting oil like vegetable oil, canola or rice barn oil can be used.
