If you are a fan of the sweet and slightly floral (not soapy) taste of Ladurée’s rose petal macarons, you are going to fall hard for this pretty Persian Love Cake!
Persian Love Cake Recipe
The story behind the cake is that there was once a Persian woman who fell madly in love with a prince. To win him over, she baked him a cake infused with magical powers. Did it work? I am not sure but I have to tell you, the mix of the almond flour, citrus, cardamom, and rose water flavors is pretty enchanting!
Plus, this classic cake is simple to make. It’s a rustic, one-layer cake that’s not too sweet — similar to a snacking cake.
Tips on How to Make this Cake with Roses:
Rose Water: Rose water has been used in cooking for thousands of years. It’s thought to have originated in Persia and is today used in baking much like vanilla extract. Be warned, though, it’s strong and a little goes a long way! I used Nielsen-Massey’s Rose Water in this recipe. You can get it here or here. Or you can also make your own.
Cardamom: Cardamom is an aromatic spice that some cultures claim is also an aphrodisiac. It’s has a strong, warm, smoky flavor. Fun fact: Cleopatra is said to have burned cardamom in her chambers to seduce Marc Antony.
Almond Flour: I used Bob’s Superfine Almond Flour in this recipe. This flour gives the cake a nutty, rich flavor. You can buy it here or here.
Citrus: For this recipe, I used Cara Cara oranges. These pink-fleshed oranges are slightly sweeter and they have less acidity than naval oranges. But you can use either.
The Icing: Don’t make the icing until you are ready to frost your cake. This glaze is nice and thick but it dries super fast!
Edible Flowers: I have topped my cake with some fresh rosebuds. I felt like dried rose petals, which are often used as a garnish on this cake, were too pungent. If you want to use either fresh or dried flowers on your cake, just remember to use only non-toxic, edible flowers! Organic ones are best, as well. And make sure to wash them before using them.
Want more easy cake recipes? Try this one-bowl vanilla pound cake with chocolate drizzle or this cherry almond ricotta cake.
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Persian Love Cake
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
Description
You’re going to fall for this easy-to-make Persian Love Cake flavored with almond flour, citrus, cardamon, and rose water.
Ingredients
For the Cake:
- 1 1/4 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 8 ounces unsalted butter, room tempature (2 sticks)
- 1 cup sugar
- zest of one orange
- 3 eggs, at room tempature
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water
For the Icing:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon rose water
- Garnish with fresh or dried rose petals and pistachios, as desired
Instructions
For the Cake:
- Pre-heat the oven to 350° F. Grease an 8-inch cake pan with butter or a baking oil spray (I use coconut oil), and then line with parchment paper, and then spray parchment paper. Set aside.
- In a small bowl, whisk together the almond flour, all-purpose flour, cardamom, and salt.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, sugar, and orange zest until light and fluffy, about 3 minutes on medium-high speed.
- On low speed, stir in the eggs one at a time, then the orange juice, vanilla extact and rose water, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.
- Next, stir in the flour mixture until it’s completely incorporated. Then scrape the batter into the prepared cake pan. The batter will be thick. Smooth the top.
- Bake the cake until the center feels set and a toothpick inserted into the center will come out clean, about 40-45 minutes.
- Remove the cake from the oven and place on a wire rack to cool. Let the cake cool for about 30 minutes before you remove it from the pan. Let it come to room tempature before adding the glaze.
- When the cake is cooled, prepare the glaze by adding the sugar, milk or cream and rose water to a small sauce pan. Over medium heat, warm the mixture until it thins to desired texture, stirring constantly. Do not boil the mixture.
- Remove from heat and immediately pour over the cake. The glaze will set almost instantly.
- Garnish as desired and serve
- The cake can be also be made ahead of time and stored at room temperature until ready to serve.
Notes
- Storing the Cake: This cake will keep for up to three days (covered) at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Middle Eastern
6 Comments on Persian Love Cake with Almond, Cardamom and Rose
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Thanks for sharing this recipe. It turned out great!!
This is one of the tastiest cakes I have ever made, and I have made a lot of cakes. So good that I have made it at least three times and I am getting ready to make it again right now. Thank you so much for this great recipe.
Thanks for sharing Karen! I am thrilled that you like the recipe!!
Very excited about trying out this cake . If I wanted to make it bigger, does it layer well if I use a buttercream instead of the icing?
Hi Olivia, I’ve never tried to make this as a layer cake. One thing to consider is that while it is a moist cake, the almond flour does make it a little denser than a typical layer cake. If you give it a try, let me know how it turns out!
Thanks for the response ! I’ll let you know!