Name: Persian Love Cake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 6 h 50 min
Cuisine: Persian
Ingredients: 4 1/3 cups almond flour; 1 cup granulated sugar; 1 cup light brown sugar; 1 cup butter, room temperature; 1 teaspoon salt; 3 eggs, room temperature; 1 1/4 cup full-fat plain Greek yogurt, room temperature; 1/2 teaspoon cinnamon; 2 teaspoons vanilla extract; 1 tablespoon orange blossom water; 1/2 cup shelled pistachios, roasted and unsalted; Food grade dried rose petals (for decorating)

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Introduction

Persian Love Cake is a fragrant and moist almond-based dessert infused with delicate flavors like orange blossom water and cinnamon. This beautiful cake is topped with pistachios and rose petals, making it perfect for special occasions or an elegant treat at home.

A round tart is cut into eight slices and placed on a white plate, showing a golden-brown crust that is thick and crumbly at the edges. The smooth, light brown filling layer is even and firm. Each slice is topped with chopped green pistachio nuts and small pink dried rose petals scattered across the surface. The plate sits on a white marbled surface with a soft white cloth nearby, and a small white dish holding more dried rosebuds can be seen to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/3 cups almond flour
1 cup granulated sugar
1 cup light brown sugar
1 cup butter (room temperature)
1 teaspoon salt
3 eggs (room temperature)
1 1/4 cup full-fat plain Greek yogurt (room temperature)
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
1 tablespoon orange blossom water
1/2 cup shelled pistachios (roasted and unsalted)
Food grade dried rose petals (for decorating)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper to prevent sticking.
Step 2: In a stand mixer fitted with the paddle attachment or using a hand mixer in a large bowl, combine the almond flour, granulated sugar, light brown sugar, butter, and salt. Mix on low speed until the mixture becomes crumbly. Press half of this mixture evenly into the prepared pan to form the crust.
Step 3: To prepare the filling, add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining crumb mixture. Beat on medium speed until smooth and fully combined. Pour this batter over the crust layer in the pan.
Step 4: Bake the cake for 1 hour and 30 minutes, or until the top turns golden brown and the center has a slight jiggle when gently shaken. Remove from the oven and let it cool completely in the pan placed on a wire rack.
Step 5: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow the filling to set nicely.
Step 6: When chilled, carefully remove the cake from the pan. Decorate the top with chopped roasted pistachios and sprinkle food grade dried rose petals before serving. Enjoy your Persian Love Cake!

Tips & Variations

For an extra floral aroma, gently toast the dried rose petals before decorating.
If you can’t find orange blossom water, substitute with rose water or a bit of fresh orange zest.
To make it nut-free, substitute almond flour with oat flour and increase yogurt slightly to maintain moisture.
Serve with a dollop of whipped cream or a drizzle of honey for added richness.

Storage

Store the cake covered in the refrigerator for up to 4 days. Due to its moist texture, refrigeration is necessary to keep it fresh. Reheat individual slices gently in the microwave for 10-15 seconds if you prefer it warm, or serve chilled for the best flavor and texture.

How to Serve

A single slice of dense, creamy cake with a golden brown crust sits on a white plate with some scattered pistachio nuts and dried rose petals around it. The cake slice shows a moist, slightly crumbly light yellow interior, topped with chopped green pistachios and vibrant pink dried rose petals. A small piece of the cake is cut off on the left side and held by a fork, resting on the plate. The background is a white marbled texture, giving a clean and soft look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, this Persian Love Cake is naturally gluten-free since it uses almond flour instead of wheat flour.

What is the purpose of orange blossom water in the recipe?

Orange blossom water adds a subtle floral and citrus fragrance that is traditional in Persian desserts, enhancing the cake’s unique flavor profile.