Go Back

Persian Love Cake with Rose Glaze

A delightful Persian Love Cake featuring soft almond cake with floral notes, topped with a rose glaze and garnished with pistachios and rose petals, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Persian
Calories: 720
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups almond flour Use fine blanched almond flour for best texture.
  • 1 cup all-purpose flour Can substitute with gluten-free all-purpose flour.
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.75 cup unsalted butter, softened Must be at room temperature.
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest Fresh lemon zest preferred.
  • 1 teaspoon ground cardamom
  • 3 large eggs
  • 2 teaspoons rose water
For the Glaze
  • 1.5 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon rose water (or cold water)
For the Topping
  • Chopped pistachios For garnish.
  • Dried rose petals For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
  2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Mixing Batter
  1. In a larger bowl, beat the softened butter until creamy.
  2. Add sugar, lemon zest, and cardamom. Beat for about 3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing after each addition, then mix in the rose water.
Baking
  1. On low speed, add the dry ingredients gradually and mix just until combined.
  2. Spread the batter evenly into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean.
  3. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Glazing
  1. Whisk together powdered sugar, lemon juice, and rose water until smooth.
  2. Once the cake is cooled, place it on a serving plate and pour the glaze over the top.
  3. Sprinkle chopped pistachios and dried rose petals on top.

Notes

Cake can be made ahead of time and stored at room temperature for up to 4 days or refrigerated for up to 5 days. Freeze for up to 2 months without glaze.