Name: Persian Love Cake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 5 h 50 min
Cuisine: Persian
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)

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Introduction

Persian Love Cake is a delightful dessert rich with fragrant spices, almond flour, and hints of rose and orange blossom water. This moist and tender cake is perfect for sharing on special occasions or whenever you want to impress with something unique and flavorful.

A round pie cut into eight equal slices sits on a white plate, each slice showing a golden-brown crust with a thicker edge and a smooth, light brown filling layer inside. The top of the pie is sprinkled with chopped pistachios and pink dried rose petals, adding color and texture contrast. The pie is placed on a white marbled surface with a white cloth draped around it, and a small white plate with dried rosebuds can be seen nearby. Photo taken with an iphone --ar 4:5 --v 7

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 with the paddle attachment or in a large mixing bowl using a hand mixer. Beat on low speed until the mixture becomes crumbly. Press half of it evenly into the bottom of the prepared pan.
Step 3: Make the filling by adding the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining crumb mixture. Beat on medium speed until the ingredients are fully incorporated and the batter is smooth. Pour this mixture over the crust in the pan.
Step 4: Bake the cake for 1 hour and 30 minutes in the preheated oven, until the top is golden brown and the center has a slight jiggle. Remove the cake 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 the flavors to meld and the filling to set firmly.
Step 6: Carefully remove the cake from the springform pan. Decorate the top with chopped pistachios and sprinkle with food grade dried rose petals before serving.

Tips & Variations

For extra floral aroma, add a teaspoon of rose water along with the orange blossom water.
Use finely ground almond flour for a smoother cake texture.
If you prefer a nuttier flavor, lightly toast the almond flour before mixing.
To make the cake gluten-free, ensure all ingredients, especially baking aids, are certified gluten-free.
Serve with a dollop of whipped cream or a drizzle of honey for added richness.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. To serve, allow it to come to room temperature for about 30 minutes or enjoy chilled. This cake does not freeze well due to its creamy filling.

How to Serve

A close-up view of a thick, round pie divided into eight slices on a white plate, each slice showing a smooth, light tan filling with a firm golden brown crust around the edges. The filling layer is topped with scattered chopped green pistachios and small bright pink rose petals, adding spots of color and texture. The pie sits on a white marbled surface with bits of pistachio and petals around it, hinting at fresh toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another type of flour?

Almond flour is essential for the texture and flavor of this cake. Substituting with regular flour will change the cake’s characteristics significantly. If you need a substitute, finely ground hazelnut or cashew flour could work but expect subtle flavor changes.

Is orange blossom water necessary?

Orange blossom water adds a distinctive floral note traditional to Persian flavors. If unavailable, you may omit it or replace it with an equal amount of rose water, but this will slightly alter the cake’s aroma and taste.