Why make this recipe

Persian Love Cake is not just a dessert; it is a heartfelt expression of love and warmth. This delightful cake features a unique blend of flavors, thanks to ingredients like cardamom, nutmeg, and rosewater. Beyond its delicious taste, this cake is perfect for various occasions, whether it’s a casual family gathering, a special celebration, or even a romantic dinner. Baking this cake will fill your kitchen with sweet aromas while bringing joy to those who enjoy it.

How to make Persian Love Cake

Ingredients

2 cups (200g) almond meal (almond flour)
1 1/2 cups (165g) semolina
1 tbsp baking powder
1/2 tsp ground nutmeg
1.5 tsp ground cardamom
120g / 8 tbsp unsalted butter, at room temperature
3/4 cup (150g) brown sugar, packed
3/4 cup (150g) white sugar
2 eggs
1 cup (250g) plain yoghurt
Zest of one orange
50g / 2 oz raw pistachios, chopped or slivered (or almonds)
1/3 cup (85 ml) lemon juice
1/3 cup (70g) white sugar
1 tsp+ rosewater (adjust to taste, start with less)

Directions

Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan oven. Grease and line a 22 cm (9 inch) cake pan.
In a bowl, mix the almond meal, semolina, baking powder, nutmeg, and cardamom together.
In another bowl, beat the butter and both sugars using an electric beater until well combined. Add the eggs and beat until smooth. Then mix in the yoghurt and orange zest, beating until everything is smooth.
Gradually add the dry ingredients from the first bowl and mix until fully incorporated.
Pour the batter into the prepared pan and smooth the surface. Scatter chopped pistachios or almonds on top.
Bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
Once baked, poke 30 to 40 holes all over the cake using a skewer, ensuring you poke all the way through.
Pour warm syrup over the cake while it is still hot. Let it soak for at least 1 hour before removing it from the pan.
Cool the cake, slice it, and serve. You can decorate it with dried rose petals, serve it plain, dust it with icing sugar, or drizzle it with lemon glaze for an extra touch.

How to serve Persian Love Cake

Persian Love Cake is best served warm or at room temperature. It can be enjoyed plain or decorated. A light dusting of icing sugar or a sprinkle of rose petals adds an elegant touch. Pairing it with a cup of tea or coffee complements the flavors nicely. Your guests will appreciate the aromatic and flavorful bite of this delightful cake.

How to store Persian Love Cake

To store Persian Love Cake, wrap it in plastic wrap or place it in an airtight container. Keep it in a cool, dry place at room temperature for up to 3 days. For longer storage, you can refrigerate it, where it will last for about a week. If you want to keep it even longer, consider freezing individual slices, properly wrapped, for up to 2 months.

Tips to make Persian Love Cake

Use fresh spices, as they significantly enhance the flavor of the cake.
Adjust the amount of rosewater to suit your taste; start with a small amount and add more if you like.
Ensure your butter is at room temperature to help cream and incorporate it well with the sugars.
Don’t skip the soaking step; it keeps the cake moist and flavorful.

Variation

For a different twist, you can replace the pistachios with chopped almonds or walnuts. You can also experiment with different citrus zests, like lemon or lime, for varied flavors.

FAQs

1. Can I make Persian Love Cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just store it properly to keep it fresh.

2. Can I use gluten-free flour instead of semolina?
Yes, a gluten-free flour blend can be used. However, this may alter the texture slightly.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the cake batter and syrup to adjust the sweetness according to your preference.