Description
Persian Love Cake is a delicate and aromatic almond cake infused with cardamom, lemon zest, rosewater, and vanilla. This moist and fluffy cake is layered and topped with a tangy lemon glaze, crunchy pistachios, and fragrant dried rose petals, making it a perfect dessert for special occasions or a romantic treat.
Ingredients
Scale
Cake Batter
- 300 g (1 ½ cup) fine granulated sugar
- Zest of 2 lemons
- 170 g (¾ cup) unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 50 g (¼ cup) flavorless oil
- 1 teaspoon fine sea salt (halve if using table salt)
- 3 large eggs
- 145 g (1 ¼ cup) almond flour (not ground almonds, not almond meal)
- 195 g (1 ½ cups) cake flour, sifted
- 2 teaspoons baking powder
- 120 g (½ cup) kefir or buttermilk
Lemon Glaze
- 260 g (2 cups) powdered sugar
- 3-5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
Topping
- Pistachios
- Dried rose petals
Instructions
- Prepare Oven and Pans: Preheat the oven to 325°F (165°C). Butter and flour two 8-inch round cake pans or use a baking spray to grease them evenly.
- Infuse Sugar with Lemon Zest: Place sugar in the bowl of a stand mixer. Zest two lemons over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand, releasing the lemon oils and aroma.
- Cream Butter and Flavors: Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and salt to the sugar mixture. Attach the paddle and start beating at low speed, gradually increasing to medium. Scrape down the bowl as needed to ensure even mixing until the mixture becomes light and airy.
- Add Eggs: With the mixer running on medium, add the eggs one at a time, waiting 20-30 seconds between each addition to incorporate fully. Scrape down the sides and beat again until smooth.
- Combine Dry Ingredients and Kefir: At low speed, add almond flour, cake flour, and baking powder to the mixture. While mixing, slowly pour in the kefir or buttermilk. Mix just until all ingredients are combined, taking care not to overmix to maintain a tender texture.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans and smooth the tops. Bake in the preheated oven for about 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 5 minutes after baking, then transfer to a cooling rack to cool completely. Once cooled, level any doming on top by slicing off the ‘hat’ with a cake slicer or bread knife. Save the trimmed parts for a snack.
- Prepare Lemon Glaze: In a bowl, whisk together powdered sugar, fresh lemon juice (start with 3 tablespoons and add more for desired consistency), and rosewater until smooth and pourable.
- Assemble and Decorate: Once cakes are completely cool, drizzle the lemon glaze over the top and sides. Garnish generously with chopped pistachios and dried rose petals for an elegant finish.
Notes
- This cake features two fluffy almond flour cakes infused with fragrant cardamom, lemon, and rosewater for a uniquely Middle Eastern flavor profile.
- The lemon glaze adds a tangy sweetness that balances the rich cake and brightens the overall flavor.
- Using kefir or buttermilk helps keep the cake moist and tender.
- Make sure to use almond flour (finely ground blanched almonds) rather than almond meal for the proper texture.
- The ‘hat’ or domed slice trimmed from the cakes can be enjoyed as a snack or used in desserts like trifles.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
