Dessert

Persian Love Cake Recipe

Name: Persian Love Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: PT-492431H25M45S
Cuisine: Persian
Ingredients: 6 tbsp ghee (or butter, melted); 6 tbsp olive oil (light); 1 cup sugar; 5 large eggs; 1 cup thick Greek style yogurt (reduced fat); 2 tbsp rose water; 2 tsp ground green cardamom; 1 cup almond flour; 3/4 cup all-purpose flour; 1/2 cup semolina flour (Bob’s Red Mill brand recommended); 2 tsp baking powder; 1 pinch salt; 3 tbsp sliced almonds; 1/2 cup honey; 1/3 cup orange juice; 2 tbsp rose water; 1/2 tsp ground saffron; 2 tbsp slivered pistachios

ByLana Polati March 4, 2026March 4, 2026

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Introduction

Persian Love Cake is a fragrant, moist dessert infused with rose water, cardamom, and saffron. This delicate cake combines the nutty flavors of almond and semolina flours, finished with a sweet honey-orange syrup that soaks beautifully into every bite.

A round, single-layer cake with a golden-brown outer edge and a moist, light yellow inside is shown with one slice cut out. The top layer is decorated with scattered green slivers of pistachios, white almond slices, and small pink rose petals, giving it a colorful and textured look. The cake sits on a simple white plate, with a few crumbs around the cut edge. In the background, there are two glasses with a dark amber drink on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp ghee (or butter, melted)
6 tbsp light olive oil
1 cup sugar
5 large eggs
1 cup thick Greek-style yogurt (reduced fat)
2 tbsp rose water
2 tsp ground green cardamom
1 cup almond flour
3/4 cup all-purpose flour
1/2 cup semolina flour
2 tsp baking powder
1 pinch salt
3 tbsp sliced almonds
1/2 cup honey
1/3 cup orange juice
2 tbsp rose water (for syrup)
1/2 tsp ground saffron
2 tbsp slivered pistachios

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 10-inch springform cake pan and line the bottom with parchment paper.
Step 2: In a mixing bowl, combine the melted ghee and olive oil. Add the sugar and whisk until the mixture is creamy.
Step 3: Add the eggs one at a time, whisking well after each addition until fully incorporated.
Step 4: Mix in the thick yogurt and whisk until the batter is fluffy.
Step 5: Stir in the rose water and ground cardamom to infuse the batter with aromatic flavor.
Step 6: Sift together the almond flour, all-purpose flour, and semolina flour, then gently whisk them into the wet ingredients.
Step 7: Sprinkle in the baking powder and pinch of salt, folding them evenly into the batter.
Step 8: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to level the batter. Scatter the sliced almonds over the top.
Step 9: Bake for 30 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 10: While the cake bakes, prepare the syrup by combining the honey and orange juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes.
Step 11: Stir in the rose water and ground saffron, then remove from heat and mix in the slivered pistachios.
Step 12: Once the cake is out of the oven and still warm, poke fine holes all over the surface using a wooden skewer or sharp utensil.
Step 13: Pour the warm syrup slowly over the cake, allowing it to soak in. Let the cake rest for several hours or overnight for best flavor and moisture.
Step 14: Optionally, decorate with fresh or dried edible rose petals and additional slivered nuts before serving. Serve with rose water cream if desired.

Tips & Variations

Use fresh ground cardamom and saffron for the most vibrant flavors.
Substitute ghee with unsalted butter if preferred.
For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.
Allowing the cake to soak overnight enhances the texture and flavor dramatically.

Storage

Store the Persian Love Cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving, or warm slightly to enhance the syrup’s aroma. Leftover cake can also be frozen for up to one month; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a round, single-layer moist yellow cake with a golden brown crust on the sides and top, cut to reveal a soft, dense interior. The top is decorated with scattered green pistachio slivers, white almond slices, and small pink rose petals, creating a colorful and textured surface. The cake sits on a white plate, placed on a white marbled textured surface, with blurred glasses of tea in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without rose water?

Yes, you can omit rose water if you don’t have it, but it is essential for the authentic floral aroma. You might substitute with a small amount of orange blossom water for a different but pleasant floral note.

Is this cake suitable for a dairy-free diet?

This recipe uses yogurt and ghee (or butter) which contain dairy. To make it dairy-free, substitute the ghee with coconut oil or a dairy-free butter alternative and use a plant-based yogurt instead of Greek yogurt.