Persian Love Cake: our recipe for lovers’ cake
Our Persian love cake is a delicious almond and rosewater-based dessert that can be a great baking idea for Valentine’s Day. Its
soft, butterless texture will win your lover’s heart. It originates from a love story, that of a humble Persian woman who fell in love with a prince, for whom she baked this inebriating cake. The prince is said to have fallen for her instantly, thanks to the tasty spell of the cake.
There are various versions of this cake: in some, for instance, the surface of the cake should be soaked in rosewater syrup; you could also add a pinch of nutmeg, or cinnamon, or vanilla pod seeds to the dough for a more intense fragrance. You can also garnish it with ground pistachios or any dried fruit you might like.
How to store Persian Love Cake
The Persian love cake can be stored at room temperature, under a glass bell or in a sealed container for 3 days. Avoid freezing it.
How to make Persian Love Cake
Crack the eggs in a bowl and add the icing sugar and the rosewater 1.
Crack the eggs in a bowl and add the icing sugar and the rosewater 1.
Blend the ingredients together with an electric whisk for 2-3 minutes until smooth 2.
Blend the ingredients together with an electric whisk for 2-3 minutes until smooth 2.
Fold in the yogurt and mix with a spatula 3.
Fold in the yogurt and mix with a spatula 3.
Sieve the flour and gently mix with a spatula with the mixture 4.
Sieve the flour and gently mix with a spatula with the mixture 4.
Add the almond flour 5.
Add the almond flour 5.
Sieve the baking powder and add it to the mixture 6.
Sieve the baking powder and add it to the mixture 6.
Pour in the milk, mixing it little by little until combined 7.
Pour in the milk, mixing it little by little until combined 7.
Grease a 22-24cm hinged mold (12cm diameter) and dust with flour 8.
Grease a 22-24cm hinged mold (12cm diameter) and dust with flour 8.
Pour the mixture into the mold 9. Spread it evenly.
Pour the mixture into the mold 9. Spread it evenly.
Bake at 175°C/350°F for 45 minutes or until golden brown on top, then remove the cake from the oven and mold. Let the cake cool and transfer it onto a serving dish 10.
Bake at 175°C/350°F for 45 minutes or until golden brown on top, then remove the cake from the oven and mold. Let the cake cool and transfer it onto a serving dish 10.
Decorate the surface with sliced almonds and cardamom 11.
Decorate the surface with sliced almonds and cardamom 11.
Dust with icing sugar 12.
Dust with icing sugar 12.
Slice, serve and enjoy Persian love cake 13.
Slice, serve and enjoy Persian love cake 13.
