Persian Love Cake with Pistachios and Rose Petals Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
