Persian Love Cake (Cardamom, Almond, & Rose Cake)
- Prep Time 15 minutes
- Cook Time 40 minutes
- Total Time 55 minutes
- Yield 1 cake
- Category cake
- Method oven
- Cuisine persian
Persian Love Cake (Cardamom, Almond, & Rose Cake)
Persian Love Cake: a fragrant rose cake flavored with freshly ground cardamom and almond flour, and topped with crushed pistachios and rose petals.
- Prep Time 15 minutes
- Cook Time 40 minutes
- Total Time 55 minutes
- Yield 1 cake
- Category cake
- Method oven
- Cuisine persian
Ingredients
Units
For the cake
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 3/4 cup vegetable (or canola) oil
- 2 tablespoons rose water
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Super Fine Almond Flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 3/4 teaspoon salt
For the glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon rose water
- 1 1/2 tablespoons whole milk
- 1/4 cup chopped pistachios
- 3 tablespoons rose petals
- 2 tablespoons candied ginger (optional, I just felt like it added nice texture)
Instructions
- Preheat the oven to 350°F and line an 8 inch round with parchment paper. Set aside.
- In a stand mixer on medium speed, beat the sugar, lemon zest, and eggs together until pale yellow, about 1 minute.
- Keeping the mixer going at a medium low speed, slowly streaming in the vegetable oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the rose water and vanilla extract and mix well.
- Add the all-purpose flour, almond flour, cardamom, baking powder, and salt, and stir until just combined. Do not over mix.
- Pour the batter into your prepared pan and bake for 35-45 minutes or until the cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean.
- To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.
- Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!