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Charming Desserts From Persia – Persian love cake Recipe

This lovely cake, scented with rose water and topped with white frosting, pecans, and rose petal crumbs, reminds me of a Persian garden in late spring. The oil in the cake core works nicely with the almond flour to give the cake a thick, moist texture, and the cardamom adds a unique flavor to the cake.

A few crushed rose petals on top make the cake even more special for special occasions, but if you don’t have any, don’t worry. The Persian love cake will continue to win hearts. It’s a gorgeous cake that’s easy to make and perfect for afternoon tea or to finish off a Persian or Middle Eastern supper.



1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup salted butter, room temperature

1/2 cup Bob’s Red Mill Super Fine Almond Flour

2 large eggs, room temperature

3 tablespoons vegetable (or canola) oil

2 tablespoons rose water

2 teaspoons lemon juice (also about 1 lemon)

2 teaspoons ground cardamom

1 teaspoon lemon zest (about 1 lemon)

1 teaspoon vanilla extract

1 teaspoon baking powder

3/4 teaspoon salt


1 1/2 cups powdered sugar

1/4 cup chopped pistachios

3 tablespoons rose petals

2 tablespoons candied ginger (optional, I just felt like it added a nice texture)

1 1/2 tablespoons whole milk

1 tablespoon rose water



Preheat the oven to 350 degrees F (177 degrees C). Prepare an 8-inch cake pan by spraying the entire cavity with nonstick spray and lining the bottom with parchment paper.

Step 2: Combine flour, almond flour, baking powder, cardamom, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.

Step 3: Place the butter, oil, and sugar in the bowl of an electric mixer fitted with a stirrer and beat on high for 1 to 3 minutes, or until the mixture is smooth and creamy.

Step 4: Reduce the speed of the electric mixer to medium and whisk the eggs into the butter mixture in step 3 one at a time until well mixed.

Step 5: To the mixture in step 4, add the lemon zest, lime juice, rose water, and vanilla extract and stir well until the mixture is uniform.

Step 6: Reduce the speed of the mixer to low and gradually add the dry flour combination from step 2 to the wet mixture from step 5, mixing until thoroughly incorporated.

Step 7: Evenly pour the cake batter into the cake mold that was previously made, being sure to flatten the dough surface.

Step 8: Bake the cake for about 40 minutes, or until the surface turns light brown and a skewer inserted in the center comes out clean, indicating that it is done.

Step 9: Remove the cake from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack.


Step 1: In a medium heatproof bowl, add all of the yeast ingredients and beat the eggs with a whisk or electric mixer until completely incorporated (the yeast will be extremely thick at this point).

Step 2: To thin the mixture, place the enamel bowl in the microwave and heat for about 10 to 15 seconds.

Step 3: Evenly spread the glaze over the cooled cake and top with crushed pistachios and rose petals and ginger candies (if using). Enjoy the cake when it has been cut.