Persian Love Cake with Pistachios and Rose Petals Recipe

Introduction

Persian Love Cake is a fragrant and moist dessert that combines aromatic spices, nuts, and floral notes. This delightful cake is perfect for special occasions or when you want to treat yourself to something unique and flavorful.

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

1. Step 1: Preheat the oven to 350° F. Grease and line an 8-inch springform pan with parchment paper.
2. Step 2: Make the crust by combining almond flour, granulated sugar, brown sugar, butter, and salt in a stand mixer with the paddle attachment or a large bowl using a hand mixer. Beat on low speed until the mixture becomes crumbly.
3. Step 3: Press half of the crumbly mixture evenly into the prepared pan to form the crust.
4. Step 4: For the filling, add eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining mixture. Beat on medium speed until smooth and fully combined.
5. Step 5: Pour the filling over the crust in the pan, spreading it evenly.
6. Step 6: Bake the cake for 1 hour and 30 minutes, or until the top is golden brown and the center jiggles slightly when shaken.
7. Step 7: Remove the cake from the oven and cool completely in the pan on a wire rack.
8. Step 8: Refrigerate the cooled cake for at least 4 hours or overnight to allow it to set properly.
9. Step 9: Once chilled, carefully remove the cake from the pan, then top with chopped pistachios and dried rose petals before serving.

Tips & Variations

• Ensure your ingredients are at room temperature for the best texture and easier mixing.
• Substitute orange blossom water with rose water for a slightly different floral note.
• Use raw pistachios and roast them yourself to enhance their flavor.
• For a gluten-free option, verify that your almond flour is processed in a gluten-free facility.

Storage

Store the Persian Love Cake in an airtight container in the refrigerator for up to 5 days. Reheat slices gently at room temperature, but it is best enjoyed chilled to maintain its delicate texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from being made ahead and refrigerated overnight as it allows the flavors to meld and the filling to set perfectly.

Is it possible to use a different nut flour?

Almond flour is preferred for its flavor and texture, but you can try hazelnut flour for a different taste, keeping in mind that it may alter the cake’s consistency.

Persian Love Cake with Pistachios and Rose Petals Recipe

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★★★★★

4.5 from 130 reviews

This Persian Love Cake is a beautifully fragrant and moist almond flour cake infused with cinnamon, vanilla, and orange blossom water. Topped with roasted pistachios and delicate dried rose petals, it’s an elegant dessert perfect for special occasions or intimate gatherings. Its tender crumb and Middle Eastern flavors make it a unique and irresistible treat.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 5 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

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

Toppings

• 1/2 cup shelled pistachios, roasted and unsalted
• Food grade dried rose petals (for decorating)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line it with parchment paper to ensure the cake releases easily after baking.
2. Make the crust: In a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, combine the almond flour, granulated sugar, light brown sugar, butter, and salt. Beat on low speed until the mixture becomes crumbly. Press half of this mixture evenly into the bottom of the prepared springform pan to form the crust base.
3. Prepare the filling: To the remaining crumb mixture in the bowl, add the eggs, Greek yogurt, cinnamon, vanilla extract, and orange blossom water. Beat on medium speed until fully combined and the batter is smooth and creamy.
4. Assemble and bake: Pour the filling batter evenly over the crust layer in the pan. Place the springform pan in the preheated oven and bake for approximately 1 hour and 30 minutes, or until the top is golden brown and the center still has a slight jiggle when gently shaken.
5. Cool the cake: Remove the cake from the oven and set it on a wire rack. Allow it to cool completely in the pan to room temperature to help it set properly.
6. Chill: Once cooled, refrigerate the cake for at least 4 hours, preferably overnight. This chilling period helps the filling fully set and enhances the flavors.
7. Remove and decorate: Carefully remove the cake from the springform pan. Garnish the top with chopped roasted pistachios and sprinkle dried rose petals as a beautiful and fragrant decoration before serving.

Notes

• Using room temperature ingredients helps the batter blend more evenly and achieve the best texture.
• Make sure to line and grease the springform pan well to prevent sticking.
• Chilling the cake overnight is recommended for optimal firmness and flavor development.
• For a nut-free variation, almond flour can be replaced with an equal amount of gluten-free flour, though texture will differ.
• The slight jiggle in the center when baked ensures the cake remains moist and tender, avoid overbaking.
• Store any leftovers in the refrigerator and consume within 3-4 days for best freshness.

Keywords: Persian Love Cake, almond flour cake, Persian dessert, orange blossom cake, rose petal cake, pistachio cake, gluten free dessert