Description
Persian Love Cake is a fragrant and moist almond-based cake infused with cardamom, lemon zest, rosewater, and vanilla. This delicately spiced cake is topped with a tangy lemon glaze, crunchy pistachios, and beautiful dried rose petals for an elegant dessert perfect for any special occasion.
Ingredients
Scale
Cake Batter
- 300 g or 1 ½ cup fine granulated sugar
- Zest of 2 lemons
- 170 g or ¾ cup unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 50 g or ¼ cup flavorless oil
- 1 teaspoon fine sea salt
- 3 large eggs
- 145 g or 1 ¼ cup almond flour
- 195 g or 1 ½ cups cake flour, sifted
- 2 teaspoons baking powder
- 120 g or ½ cup kefir or buttermilk
Lemon Glaze
- 260 g or 2 cups powdered sugar
- 3-5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
Toppings
- Pistachios, chopped
- Dried rose petals
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325 degrees Fahrenheit. Butter and flour two 8 inch round cake pans, or alternatively use baking spray, to prepare them for the batter.
- Zest Sugar Mixture: Place the granulated sugar into the bowl of a stand mixer. Zest the lemons over the sugar and rub the zest into the sugar with your fingers until the mixture has a wet sand texture, releasing the lemon oils.
- Mix Wet Ingredients: Add softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and sea salt to the sugar mixture. Using the paddle attachment, beat starting on low speed, increasing to medium, until the mixture is light and airy. Scrape down the bowl as needed.
- Add Eggs: With the mixer on low, add the eggs one at a time, waiting 20-30 seconds between each addition. Scrape the bowl and beat again until the batter is smooth and evenly combined.
- Incorporate Flours and Kefir: Add the almond flour, sifted cake flour, and baking powder to the bowl. With the mixer running on low, slowly pour in the kefir or buttermilk. Mix just until combined to avoid overmixing.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops. Bake in the preheated oven for about 25 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 5 minutes. Then transfer them to a wire cooling rack to cool completely. Once cool, level any domed tops with a cake slicer or bread knife; the removed cake tops can be enjoyed as a snack.
- Prepare Lemon Glaze: In a bowl, whisk together powdered sugar, lemon juice (start with 3 tablespoons and add more to reach desired consistency), and rosewater until smooth.
- Assemble Cake: Place one cake layer on a serving plate. Spread some lemon glaze evenly over the top. Place the second cake layer on top and spread glaze over the entire cake. Garnish with chopped pistachios and dried rose petals for a beautiful presentation.
Notes
- Use almond flour rather than almond meal for the best texture and flavor.
- If you don’t have kefir, buttermilk is a perfect substitute for moisture and tang.
- Be careful not to overmix once the flours and kefir are added, to keep the cake tender and light.
- The lemon glaze thickness can be adjusted by adding more or less lemon juice.
- Storing the cake in an airtight container will keep it fresh for up to 3 days.
- Make sure to zest the lemons directly over the sugar to capture all lemon oils for maximum flavor.
- This cake pairs wonderfully with a cup of tea or coffee.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
