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Persian Love Cake Recipe

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★★★★★

4.6 from 54 reviews

This Persian Love Cake is a luscious, aromatic almond flour cake infused with orange blossom water, cinnamon, and vanilla, layered with a creamy Greek yogurt filling, and topped with toasted pistachios and delicate dried rose petals. Perfectly moist with a golden crust, it is a beautifully fragrant dessert that captures the essence of Persian flavors and is ideal for special occasions or a luxurious treat.

Ingredients

Scale

Crust

  • 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 cups full-fat plain Greek yogurt, room temperature
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange blossom water

Topping

  • 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 and line an 8-inch springform pan with parchment paper to ensure easy removal of the cake later.
  2. Make the crust: In a stand mixer bowl with the paddle attachment, or with a hand mixer in a large bowl, combine 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 pan to form the crust.
  3. Prepare the filling: Add the eggs, Greek yogurt, cinnamon, vanilla extract, and orange blossom water to the remaining crumb mixture. Beat on medium speed until completely combined and the mixture is smooth, ensuring a creamy texture for the filling.
  4. Assemble and bake: Pour the filling mixture over the crust in the springform pan. Bake in the fully preheated oven for about 1 hour and 30 minutes, or until the top turns golden brown and the center has a slight jiggle, indicating it’s set but moist.
  5. Cool the cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This slow cooling helps maintain the cake’s texture and prevents cracking.
  6. Chill: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow the flavors to meld and the filling to fully set.
  7. Decorate and serve: When chilled and set, carefully remove the cake from the springform pan. Decorate the top with chopped roasted pistachios and sprinkle food-grade dried rose petals for a beautiful presentation. Slice and enjoy your Persian Love Cake.

Notes

  • Make sure all ingredients like eggs, butter, and yogurt are at room temperature to ensure even mixing and smooth batter.
  • If you do not have orange blossom water, you can substitute with rose water for a different floral note.
  • Use roasted, unsalted pistachios to avoid excess saltiness; you can toast them lightly yourself if store-bought are raw.
  • The slight jiggle when baked indicates the center is set but still moist; avoid overbaking to keep the creamy texture.
  • Chilling the cake overnight is essential for best flavor and texture, so plan ahead.
  • This cake is naturally gluten-free due to almond flour.

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

Find it online: https://ellaeatsdaily.com/persian-love-cake-recipe/