Persian Love Cake Recipe
This Persian Love Cake is a luscious almond flour-based dessert featuring fragrant hints of cinnamon, vanilla, and orange blossom water. With a buttery crust and a creamy Greek yogurt filling, it’s topped with vibrant pistachios and delicate dried rose petals, making it both a flavorful and visually stunning treat perfect for special occasions or an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 5 hours 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Gluten Free
Ingredients
Scale
Crust & Base
- 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
Toppings
- 1/2 cup shelled pistachios (roasted and unsalted)
- Food grade dried rose petals (for decorating)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease an 8-inch springform pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Crust: In a stand mixer bowl fitted with a paddle attachment, or using a hand mixer in a large bowl, 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.
- Prepare the Filling: To the remaining mixture, add eggs, full-fat Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat on medium speed until all ingredients are thoroughly combined and the mixture is smooth. Pour this filling evenly over the crust in the springform pan.
- Bake: Place the pan in the preheated oven and bake for 1 hour and 30 minutes, until the top turns golden brown and the center still has a slight jiggle when gently shaken. This ensures the custard filling sets beautifully without overbaking.
- Cool: Remove the cake from the oven and cool it completely in the pan set on a wire rack. This gradual cooling helps the cake firm up properly.
- Chill: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight. Chilling helps the filling to set fully for optimal texture and flavor.
- Decorate and Serve: Carefully remove the cake from the springform pan. Top it with chopped roasted unsalted pistachios and sprinkle with food-grade dried rose petals for an authentic Persian decorative touch before serving.
Notes
- Ensure all ingredients are at room temperature for best mixing results and texture.
- The slight jiggle in the center after baking indicates the filling will set perfectly once chilled.
- Using a springform pan makes removing the delicate cake easier without breaking.
- Orange blossom water adds subtle floral notes characteristic of Persian desserts—use it for authenticity.
- Store leftover cake refrigerated and consume within 3 days for freshness.
Keywords: Persian love cake, almond flour cake, gluten free dessert, baked Greek yogurt cake, orange blossom cake, pistachio dessert
Find it online: https://kochenmitviktoria.com/persian-love-cake-recipe/
