Tender Persian Love Cake with Rose & Cardamom

Legend has it that a Persian woman, heartbroken and desperate, baked a magical cake to win back her prince. While the legend is a beautiful fairy tale, the cake itself is pure magic. Persian Love Cake is an enchanting dessert that is rich in flavor and aroma, with a dense, tender crumb and a beautiful blend of spices.1

This cake is a celebration of exotic flavors—the delicate, floral notes of rosewater, the warm, citrusy fragrance of cardamom, and the nutty richness of ground almonds.2 It’s a cake that feels both ancient and modern, perfect for a special occasion or a quiet afternoon with a cup of tea. It's a simple recipe that will fill your kitchen with a perfume that is utterly intoxicating.

Tender Persian Love Cake with Rose & Cardamom

Yields: 1 (9-inch) round cake

Prep time: 15 minutes

Cook time: 40-45 minutes

Ingredients

  • For the Cake:

    • 1 ½ cups all-purpose flour

    • 1 cup finely ground almond flour or blanched almonds

    • 1 ½ teaspoons ground cardamom

    • 1 teaspoon baking powder

    • ½ teaspoon baking soda

    • ½ teaspoon salt

    • 1 cup granulated sugar

    • 2 large eggs

    • ½ cup plain Greek yogurt or sour cream

    • ½ cup unsalted butter, melted and cooled

    • 1 teaspoon rosewater

    • ½ teaspoon vanilla extract

  • For the Glaze & Garnish:

    • ½ cup powdered sugar

    • 1-2 tablespoons milk or rosewater

    • ¼ cup shelled pistachios, chopped

    • A few dried rose petals, for garnish

Instructions

1. Prepare the Cake & Preheat Oven

  1. Preheat Oven: Preheat your oven to 350°F (175°C).3 Grease and flour a 9-inch round cake pan.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, ground almonds, ground cardamom, baking powder, baking soda, and salt.

2. Make the Cake Batter

  1. Cream Sugars & Eggs: In a large bowl, whisk the granulated sugar and eggs together until they are light, pale, and fluffy (about 2-3 minutes).

  2. Add Wet Ingredients: Whisk in the Greek yogurt, melted butter, rosewater, and vanilla extract until well combined.

  3. Combine: Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Be careful not to overmix.

3. Bake the Cake

  1. Pour Batter: Pour the batter into the prepared cake pan and spread it into an even layer.

  2. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

  3. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

4. Make the Glaze & Garnish

  1. Make Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk or rosewater. Add more liquid, a teaspoon at a time, until the glaze is a thin, drizzling consistency.

  2. Drizzle: Drizzle the glaze over the cooled cake.

  3. Garnish: Immediately sprinkle with the chopped pistachios and dried rose petals.

Pro-Tips for a Perfect Cake

  • Ground Almonds: You can use almond flour or pulse whole blanched almonds in a food processor until they are finely ground.4 This adds a wonderful, tender texture to the cake.

  • The Best Rosewater: Use a good quality, food-grade rosewater. A little goes a long way, so start with the recommended amount and adjust to your taste.

  • Don't Overbake: Check the cake with a toothpick. If it comes out with a few moist crumbs, it's done. This ensures a moist, tender crumb.

  • The Garnish is Key: The beautiful garnish of pistachios and rose petals is a signature of this cake. Don't skip it, as it makes the cake look and feel special.

  • Serve with Tea: This cake is the perfect accompaniment to a cup of black tea or a pot of chai.