Persian Love Cake Recipe
Introduction
Persian Love Cake is a fragrant and tender dessert that combines almond flour, aromatic spices, and floral notes for a truly unique treat. This cake is perfect for special occasions or anytime you want to impress with a delicate and flavorful dessert.
Ingredients
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter (room temperature)
- 1 teaspoon salt
- 3 eggs (room temperature)
- 1 1/4 cup full-fat plain Greek yogurt (room temperature)
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon orange blossom water
- 1/2 cup shelled pistachios (roasted and unsalted)
- Food grade dried rose petals (for decorating)
Instructions
- Step 1: Preheat your oven to 350° F. Grease and line an 8-inch springform pan with parchment paper to prevent sticking.
- Step 2: Prepare the crust by combining almond flour, granulated sugar, brown sugar, butter, and salt in a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer. Beat on low speed until the mixture is crumbly. Press half of this mixture evenly into the bottom of the prepared pan.
- Step 3: To make the filling, add eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining mixture. Beat on medium speed until smooth and fully incorporated. Pour this filling over the crust layer in the pan.
- Step 4: Bake the cake for 1 hour and 30 minutes, or until the top turns golden brown and the center has a slight jiggle when gently shaken. Remove from oven and let it cool completely in the pan on a wire rack.
- Step 5: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow it to set and develop flavor.
- Step 6: Carefully remove the cake from the springform pan. Decorate the top with chopped pistachios and dried rose petals before serving. Enjoy your Persian Love Cake!
Tips & Variations
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Replace orange blossom water with rose water for a different floral aroma.
- For added texture, fold in a handful of chopped pistachios into the filling before baking.
- Make sure to chill the cake thoroughly for the best texture and flavor development.
Storage
Store the Persian Love Cake covered in the refrigerator for up to 4 days. Reheat slices gently at room temperature before serving, or enjoy it chilled for a refreshing dessert experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour instead of almond flour?
Almond flour is essential to achieve the moist and tender texture unique to this cake. Using other flours may change the texture and flavor significantly.
Why does the cake have a slight jiggle when it’s done baking?
The slight jiggle indicates the cake is perfectly cooked but still moist inside. It will firm up as it cools and chills in the refrigerator.
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Persian Love Cake Recipe
- Total Time: 6 hours (including chilling time)
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A fragrant and moist Persian Love Cake made with almond flour, Greek yogurt, and hints of orange blossom water and cinnamon. This gluten-free cake is topped with roasted pistachios and edible rose petals, offering a beautiful and romantic dessert perfect for special occasions.
Ingredients
Crust
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter, room temperature
- 1 teaspoon salt
Filling
- 3 eggs, room temperature
- 1 1/4 cup full-fat plain Greek yogurt, room temperature
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon orange blossom water
Topping
- 1/2 cup shelled pistachios, roasted and unsalted
- Food grade dried rose petals, for decorating
Instructions
- Preheat and prepare pan: Preheat the oven to 350° F (175° C). Grease and line an 8-inch springform pan with parchment paper to prevent sticking.
- Make the crust: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine the almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until the mixture becomes crumbly. Press half of this crumbly mixture evenly into the bottom of the prepared pan to form the crust layer.
- Prepare the filling: Add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining crumb mixture. Beat on medium speed until fully combined and smooth. Pour this filling mixture evenly over the crust layer in the pan.
- Bake the cake: Place the pan in the fully preheated oven and bake for 1 hour and 30 minutes, or until the top is golden brown and the center has a slight jiggle when shaken gently. This ensures a moist texture.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack to maintain shape and texture.
- Chill: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow the flavors to meld and the filling to set firmly.
- Decorate and serve: Carefully remove the cake from the springform pan. Top with chopped roasted pistachios and scatter food grade dried rose petals on top for a stunning presentation. Slice and enjoy!
Notes
- Use room temperature ingredients to ensure smooth mixing and even texture.
- The cake will have a slight jiggle when done baking; this is normal and ensures a moist interior.
- Refrigeration is key to set the filling and develop deep flavors.
- Make sure to use food-grade dried rose petals to decorate safely.
- This cake is naturally gluten-free due to the use of almond flour.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Keywords: Persian Love Cake, almond flour cake, Persian dessert, gluten free cake, rose petal cake, pistachio cake, orange blossom cake
