Persian Love Cake Recipe
This Persian Love Cake is a luscious and aromatic dessert that features a moist almond flour crust and a creamy Greek yogurt filling infused with fragrant orange blossom water, vanilla, and cinnamon. Topped with chopped pistachios and delicate dried rose petals, this cake offers a delightful combination of floral and nutty flavors perfect for special occasions or an elegant treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Gluten Free
Ingredients
Scale
For the Crust and Cake Base
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter, room temperature
- 1 teaspoon salt
For the Filling
- 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
For Garnish
- 1/2 cup shelled pistachios, roasted and unsalted
- Food grade dried rose petals (for decorating)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan thoroughly and line it with parchment paper to ensure easy removal of the cake after baking.
- Make the Crust: In a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until the mixture becomes crumbly. Press half of this crumbly mixture evenly into the bottom of the prepared pan, forming a crust layer.
- Prepare the Filling: To the remaining mixture in the bowl, add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat on medium speed until all ingredients are well incorporated and the batter is smooth and creamy. Pour this filling mixture evenly over the crust in the pan.
- Bake the Cake: Place the pan in the fully preheated oven and bake for 1 hour and 30 minutes. Bake until the top is golden brown and the center has a slight jiggle when shaken gently, indicating it’s perfectly baked yet moist.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This helps the cake set properly before refrigeration.
- Refrigerate: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow the flavors to meld and the filling to set firmly.
- Garnish and Serve: Carefully remove the cake from the springform pan. Decorate the top with chopped roasted pistachios and sprinkle with dried rose petals for a beautiful and traditional Persian finish. Slice and enjoy your Persian Love Cake.
Notes
- Make sure all ingredients (butter, eggs, yogurt) are at room temperature to ensure a smooth batter and even baking.
- Do not open the oven during the first hour of baking to prevent the cake from collapsing.
- Using a springform pan lined with parchment paper makes it easier to remove the delicate cake without damage.
- Refrigeration overnight improves the texture and flavor, so plan ahead for best results.
- For a nut-free variation, substitute the almond flour with finely ground pistachios or another favorite nut flour.
- Dried rose petals are optional but add a lovely aesthetic and subtle floral aroma aligning with the Persian theme.
Keywords: Persian Love Cake, almond flour cake, Greek yogurt cake, orange blossom cake, rose petal cake, pistachio dessert, Persian dessert, gluten free cake
Find it online: https://jedentaglecker.com/persian-love-cake-recipe/
