Persian Love Cakes Recipe That Will Leave You Falling In Love
A rich, moist cake flavored with rose water and citrus, these Persian Love Cakes are sure to steal the hearts of all those who try it! The term, Persian Love Cakes was coined by Yasmin Khan, a best-selling cookbook author and broadcaster. “This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus, and decorated with bright green pistachios,” is how Khan reacted when asked about these Persian Love Cakes! “If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep well for a couple of days, covered in foil. A sprinkling of dried rose petals looks ever so pretty for special occasions, but don’t worry if you can’t get hold of any. It’s still a cake to win hearts.”
About the Persian Love Cakes
The Persian love cakes are made with semolina and almonds instead of the usual flour. It has subtle spices from cardamom and nutmeg, a hint of citrus from orange and a lovely tangy taste from the lemon.
Many people say that the best part about making this cake is pouring the syrup over the cake when it’s fresh out of the oven so it soaks right through, adding sweetness as well as moisture. Others argue that the most satisfying part is jabbing lots and lots of holes in the cake. Whichever it may be, baking these lovely cakes is a fun and satisfying experience!
Tips for making Persian Love Cakes
- Don’t add too much rose water — Rose water can become overpowering really quickly. Adding more rose water to the Persian Love Cakes than what the recipe calls for will result in a strong taste of rose throughout the cakes!
- Don’t glaze a hot cake — You have to let these Persian love cakes completely cool down before adding the glaze on top. If you glaze a hot cake, the glaze will run everywhere and you’ll have a huge mess on your hands.
This Persian Love Cakes recipe consists of a scrumptious, nutty cake flavoured with citrus and rose water. Moreover, this yummy cake is perfect to bake early Fall for all your loved ones! For more information on gourmet companies, check out our reviews here!
For the cake, you will need:
- 1 Cup Finely Ground Pistachios
- 1 Cup Finely Ground Blanched Almonds
- 1 1/4 Cup Semolina Flour
- 1 1/2 Teaspoons Ground Cardamom
- 2 Teaspoons Baking Powder
- 1 1/3 Cups Unsalted Butter, At Room Temperature
- 1 1/2 Cups Sugar
- 4 Eggs, At Room Temperature, Lightly Beaten
- Finely Grated Zest From 1 Orange and 1 Lemon
- 2 Tablespoons Orange Juice
- 2 Tablespoons Rose Water
- 1/2 Teaspoon Vanilla Extract
For The Glaze:
- 1 1/4 Cups Powdered Sugar
- 1 Teaspoon Rose Water
- 1 Teaspoon+ Lemon Juice
- Finely Chopped Pistachios
- First, preheat oven to 350 degrees F. and spray a 9-inch springform pan or a mini Bundt cake pan liberally with baking spray.
- Second, in one bowl, stir together the almonds, pistachios, semolina flour, cardamom, and baking powder.
- Third, in another bowl, beat together the butter and sugar until light, about 3 to 4 minutes.
- Fourth, heat in the eggs, one at a time, then add the lemon and orange zest, juice, rose water, and vanilla just until blended.
- Next, add the dry ingredients, and stir just until well mixed.
- Then, spoon the batter into your prepared pan, then bake for about 50 minutes for large pan, or 25 minutes for mini Bundt pan or until a cake tester inserted into the centre of cake comes out cleanly.
- After that, cool for 15 minutes, then carefully remove cake from the pan and cool completely.
- To make the glaze, whisk together the icing sugar and rose water with just enough lemon juice to make a semi-thick icing.
- Gently, spoon the glaze over the top of the cake, letting it drizzle over the sides.
- Finally, while the glaze is still wet, sprinkle the chopped pistachios on top.
- Calories: 733
- Sugar: 48g
- Sodium: 311mg
- Fat: 46g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 139mg