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A Persian love cake is one of the most delicious and beautiful desserts of all time! It’s perfectly dense, moist, and drizzled with the most delicious glaze to add the most delightfully sweet taste. I love cake so much, but the number of options to choose to make is sometimes overwhelming! I’ve narrowed down three more cake recipes that you MUST try if you are a cake lover like me. This butter pecan cake, this oatmeal cake, and this classic sour cream pound cake are the best of the best!
What is a Persian Love Cake?
This Persian love cake is a dense cake with a subtle hint of rose flavor. It’s garnished with pistachios and rose petals to really add to its beauty. Legend has it that there was once a Persian woman who was madly in love with a man. In order to get him to love her, she made a love potion. She baked a cake with the love potion in it, and that is how the name Persian love cake was born! There was no bewitching done to this cake, but I bet after only one or two bites, you will fall in love with this dessert! Not only does the subtle rose flavor taste unique and divine, but once you top it off with that delicious sugar glaze… Well, let’s just say that you definitely won’t be able to stop at one piece! Plus, it looks beautiful enough to serve up on any occasion, and your guests will go crazy over it!
Ingredients in Persian Love Cake
This cake is surprisingly simple! You probably have the majority of your ingredients already in your pantry. Just buy some rose water ahead of time, and you will be good to go! Check out the recipe card at the bottom of the post for exact measurements.
Cake
Butter: I used unsalted butter that was at room temperature. This helps mix into the cake batter and help make it nice and smooth! Vegetable Oil: This is what will make your cake nice and moist. Eggs: I use large eggs and set them out before I plan on baking so that they can come down to room temperature. Granulated Sugar: The sugar helps it taste nice and sweet. Lemon Zest: You can use lime zest instead if that’s what you prefer! Lemon Juice: I like to use fresh lemon (or lime) juice. Fresh is always best. Rose Water: This isn’t something that I normally have on hand so I order this ahead of time so that it’s all ready to go. Ground Cardamom: This is a warm flavor with a mix of mint and pepper. Baking Powder: The baking powder acts as a leavening agent and helps the cake to rise. Salt: The salt will enhance all of the other flavors in the Persian love cake. All-Purpose Flour: This will be the main type of flour that you use in this cake. Almond Flour: Almond flour is added to the all purpose flour and creates and delightful taste and texture.
Glaze
Powdered Sugar: This is always used in a glaze because it is sweet but also dissolves quickly, creating a smooth texture. Rose Water: This complements the rose water flavor in the cake. Lemon: You can also use lime juice instead. Garnish: Edible dried rose petals and raw pistachios (finely chopped)
How to Make a Persian Love Cake
This cake is actually very simple to put together. Impress your guests and whip up this unique and delicious cake, and I guarantee that they will ask you for the recipe when you are done!
In the Refrigerator: Once you are ready to store your cake, place it in an airtight container or cover it with foil. Store it in your fridge for 2-3 days. When you are ready to eat it, let it sit out at room temperature for about an hour before serving.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
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