Description
Persian Love Cake is a fragrant and moist dessert infused with rose water, cardamom, and saffron, combining almond and semolina flours for a unique texture. This cake is topped with a honey-orange syrup and pistachios, delivering a rich and aromatic flavor perfect for special occasions or intimate gatherings.
Ingredients
Scale
Cake 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
Syrup Ingredients
- 1/2 cup honey
- 1/3 cup orange juice
- 2 tbsp rose water
- 1/2 tsp ground saffron
- 2 tbsp slivered pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Cream Ghee and Oil with Sugar: In a mixing bowl, combine the ghee and olive oil. Add sugar and whisk until the mixture is creamy and well blended.
- Add Eggs: Incorporate the eggs one at a time, whisking thoroughly after each addition to achieve a smooth batter.
- Add Yogurt: Mix in the thick Greek yogurt to create a fluffy, airy batter base.
- Add Flavors: Stir in rose water and ground cardamom for aroma and taste.
- Add Flours: Sift almond flour, all-purpose flour, and semolina flour separately, then gently whisk them into the batter to avoid lumps.
- Incorporate Baking Powder and Salt: Sprinkle baking powder and a pinch of salt over the batter and mix thoroughly to combine evenly.
- Prepare Cake Pan: Grease a 10-inch springform cake pan and line the bottom with parchment paper for easy cake removal.
- Transfer Batter and Add Almonds: Pour the batter into the prepared pan. Tap the pan gently on the counter to level the batter. Sprinkle sliced almonds evenly on top.
- Bake the Cake: Bake in the preheated oven for 30 to 40 minutes until the top turns golden and a toothpick inserted into the center comes out clean.
- Make Honey-Orange Syrup: While the cake bakes, combine honey and orange juice in a small saucepan and bring to a boil. Lower the heat and simmer for 5 minutes.
- Add Syrup Flavors: Stir in rose water and ground saffron, then turn off the heat and mix in slivered pistachios.
- Poke Holes in Cake: Once the cake is warm, use a thin skewer or pointed utensil to poke small holes all over the cake’s surface.
- Pour Syrup Over Cake: Slowly pour the warm syrup over the warm cake, allowing it to soak in deeply for several hours or preferably overnight.
- Serve and Garnish: Decorate the cake with fresh or dried edible rose petals and additional slivered nuts. Optionally, serve with rose water-infused cream.
Notes
- Using both ghee and olive oil adds richness and moisture to the cake.
- Sifting the flours helps maintain a light texture and avoids lumps.
- Allowing the syrup to soak overnight enhances flavor penetration and moistness.
- The rose water and saffron can be adjusted to taste but are essential for authentic Persian flavor.
- This cake pairs beautifully with a rose water cream or simple whipped cream for serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Keywords: Persian Love Cake, rose water cake, cardamom cake, almond cake, semolina cake, saffron syrup cake, Middle Eastern dessert
