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
Scale
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
