Persian Love Cake Recipe (with almond flour and rose)
This exquisite Persian Love Cake is a symphony of delicate flavors and textures. Featuring a rich almond flour base infused with the subtle fragrance of rose and orange blossom water, it offers a truly unique dessert experience. Its tender crumb and aromatic notes make it an ideal choice for celebrations or a delightful treat, captivating all who taste it.
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
Approximately 7-8 hours (including cooling and a minimum of 4 hours chilling time)
Servings
10-12 servings
Keywords
Why This Recipe Delivers
- Exquisite aromatic profile with the delicate notes of rose and orange blossom water.
- Unique tender crumb and rich flavor thanks to almond flour and full-fat Greek yogurt.
- Naturally gluten-friendly, making it suitable for many dietary preferences.
- Visually stunning with vibrant pistachio and delicate rose petal garnish.
- Perfect for special occasions or an elevated everyday treat, offering a taste of exotic luxury.
Ingredients
- 520 grams (4 1/3 cups) almond flour
- 200 grams (1 cup) granulated sugar
- 200 grams (1 cup packed) light brown sugar
- 226 grams (1 cup) unsalted butter, softened to room temperature
- 5 grams (1 teaspoon) fine sea salt
- 3 large eggs, at room temperature
- 300 milliliters (1 1/4 cups) full-fat plain Greek yogurt, at room temperature
- 2.5 grams (1/2 teaspoon) ground cinnamon
- 10 milliliters (2 teaspoons) pure vanilla extract
- 15 milliliters (1 tablespoon) orange blossom water
- 60 grams (1/2 cup) shelled pistachios, roasted and unsalted, coarsely chopped
- Food-grade dried rose petals, for decoration
Instructions
- Prepare your oven and baking pan. Preheat your oven to 175°C (350°F). Lightly grease a 20 cm (8-inch) springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Create the crumbly crust. In the bowl of a stand mixer fitted with a paddle attachment, or using a large mixing bowl and a hand mixer, combine the almond flour, granulated sugar, light brown sugar, softened butter, and salt. Beat these ingredients on low speed until the mixture becomes wonderfully crumbly, resembling coarse sand.
- Form the cake's base. Take approximately half of the prepared crumb mixture and press it evenly and firmly into the bottom of your prepared springform pan. This will form the delicious, buttery crust for your cake.
- Prepare the aromatic filling. To the remaining crumb mixture in the bowl, add the room temperature eggs, full-fat plain Greek yogurt, vanilla extract, ground cinnamon, and orange blossom water.
- Combine the filling ingredients. Increase the mixer speed to medium and beat until all the ingredients are fully incorporated and the mixture appears smooth and well-blended.
- Assemble the cake layers. Gently pour the smooth filling mixture over the crust that you have pressed into the pan, spreading it evenly with a spatula.
- Bake the cake to perfection. Place the cake into your fully preheated oven and bake for 1 hour and 30 minutes. The cake is ready when the top is beautifully golden brown and the center has only a slight, delicate jiggle when lightly tapped. This indicates a moist, tender interior.
- Cool the cake thoroughly. Once baked, remove the cake from the oven and place the springform pan on a wire rack. Allow it to cool completely to room temperature in the pan. This step is crucial for the cake's structure and preventing cracks.
- Chill for setting. After the cake has cooled entirely, transfer it to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. This chilling period is essential for the filling to set properly, ensuring a firm yet creamy texture and clean slices.
- Garnish and serve. Once the cake is fully chilled and the filling is set, carefully remove it from the springform pan. Top the cake generously with the coarsely chopped pistachios and artfully scatter the food-grade dried rose petals for an elegant finish. Slice and enjoy this delightful Persian Love Cake!
Tools You’ll Need
- 20 cm (8-inch) springform pan
- Parchment paper
- Stand mixer with paddle attachment or large mixing bowl and hand mixer
- Measuring cups and spoons (or kitchen scale for precise measurements)
- Rubber spatula
- Wire cooling rack
- Sharp knife (for chopping pistachios)
Essential Success Tips
- Ensure all cold ingredients (butter, eggs, yogurt) are at room temperature. This is vital for a smooth, emulsified batter that bakes evenly and prevents separation.
- Do not overmix the crust ingredients; beat just until crumbly to avoid developing gluten and keep the texture tender and short.
- Bake until the center has only a slight jiggle, not fully firm. The cake will continue to set as it cools and chills, ensuring a moist and creamy interior.
- Allow the cake to cool completely at room temperature before chilling. Rushing this step can lead to a less stable texture and potential cracks in the filling.
- Chilling for at least 4 hours (or overnight) is critical. This allows the yogurt-based filling to set properly, resulting in a firm yet creamy texture that slices beautifully.
Professional Cooking Secrets
- To intensify the rose and orange blossom notes without making the cake taste soapy, gently warm a tablespoon of each floral water with a pinch of granulated sugar. Brush this syrup lightly over the completely cooled cake before chilling.
- For an extra layer of nutty depth, lightly toast the almond flour in a dry pan over medium heat for 5-7 minutes, stirring constantly, before mixing the crust. Let it cool completely before use.
- Always opt for high-quality, full-fat Greek yogurt. Its higher fat content contributes significantly to the cake's luxurious, creamy texture and ensures the filling sets beautifully.
Notes
- Storage: Store the Persian Love Cake in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day!
- Variations: For a simple citrus glaze, whisk together 100 grams (1 cup) powdered sugar with 15-30 milliliters (1-2 tablespoons) of fresh orange juice or a few drops of orange blossom water. Drizzle over the chilled cake before serving.
- Gluten-Free Note: This cake is naturally gluten-free due to the use of almond flour. Ensure all other ingredients, especially spices or extracts, are certified gluten-free if strict dietary requirements apply.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This Persian Love Cake benefits greatly from being made ahead. It requires a minimum of 4 hours to chill and set, making it an ideal dessert to prepare the day before your event. The flavors also meld beautifully overnight, enhancing the cake's complexity.
Why do the eggs and yogurt need to be at room temperature?
Using room temperature ingredients, especially eggs and yogurt, is crucial for achieving a smooth, cohesive batter. Cold ingredients can cause the butter to seize or curdle when mixed, resulting in a less uniform texture in the final cake. Room temperature ingredients also emulsify better and lead to more even baking.
Can I use different nuts instead of pistachios for garnish?
While pistachios are traditional and offer a beautiful color contrast and flavor, you can certainly experiment. Toasted slivered almonds or even finely chopped walnuts would also complement the flavors of this cake beautifully if you prefer a different nut.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 16g, Fat: 45g, Carbs: 38g (per serving, based on 10 servings)
Allergy Information
Contains tree nuts (almond, pistachio) and dairy. For a dairy-free version, consider using a high-quality plant-based yogurt and vegan butter, though the texture and baking time may vary slightly. Always check labels for hidden allergens.
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