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Persian Love Cake Recipe
Ben Carraoli

Persian Love Cake Recipe

I still remember the first time I baked a Persian Love Cake—it felt less like making a dessert and more like creating a little moment of calm in my kitchen. I was drawn to the fragrance first: rose, cardamom, and citrus filling the air. When the cake came out of the oven, golden and soft, I knew it was something special.
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Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 1 ½ cups provides structure while keeping the crumb soft; always sift for best texture
  • Almond flour – ½ cup adds moisture and a nutty richness that defines this cake
  • Granulated sugar – ¾ cup sweetens gently without overpowering the floral flavors
  • Unsalted butter – ¾ cup softened, creates richness and a tender crumb; room temperature blends better
  • Eggs – 3 large bind the batter and help the cake rise evenly
  • Plain yogurt – ½ cup keeps the cake moist and slightly tangy; full-fat works best
  • Rose water – 1 tablespoon gives the signature floral aroma; use lightly to avoid bitterness
  • Orange zest – 1 tablespoon brightens the flavor and balances sweetness
  • Cardamom powder – 1 teaspoon adds warm spice; freshly ground is more aromatic
  • Baking powder – 1 ½ teaspoons ensures proper lift and a light texture
  • Salt – ¼ teaspoon enhances all flavors without making the cake salty
  • Powdered sugar – ½ cup used for glaze; sifted for a smooth finish
  • Lemon juice – 1–2 tablespoons thins the glaze and adds fresh acidity
  • Pistachios – ¼ cup chopped, adds crunch and traditional Persian color
  • Dried rose petals – optional decorative and lightly fragrant; use food-grade only

Method
 

  1. Start by preheating the oven and greasing your cake pan. I cream the butter and sugar until light and fluffy, which helps create a soft crumb. Eggs are added one at a time, ensuring each one is fully incorporated before moving on.
  2. In a separate bowl, I combine flour, almond flour, baking powder, cardamom, and salt. Mixing these separately helps distribute the leavening and spice evenly. This step keeps the cake from baking unevenly.
  3. The dry mixture is added gradually to the wet batter, alternating with yogurt. I stir gently to avoid overmixing, which keeps the cake tender. Rose water and orange zest are folded in at the end for maximum aroma.
  4. The batter is poured into the prepared pan and smoothed on top. I bake until the center is set and a toothpick comes out clean. The kitchen always smells incredible at this stage.
  5. Once the cake cools, I whisk powdered sugar with lemon juice to create a light glaze. I drizzle it over the cake and finish with pistachios and rose petals for a beautiful presentation.

Notes

  • I always use freshly ground cardamom; the flavor is noticeably warmer.
  • I let the cake cool completely before glazing to prevent soaking.
  • I go light on rose water because too much can overpower the cake.
  • I toast pistachios lightly for extra crunch and aroma.