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Persian Love Cake topped with rose petals and pistachios, served on decorative fabric with a cup of tea.
Alyssa

Persian Love Cake

Stunning Persian Love Cake - an easy pistachio rosewater cake with cardamom and orange zest, topped with a simple glaze and rose petals.
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Prep Time 25 minutes
Cook Time 33 minutes
Total Time 58 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Contemporary
Calories: 484
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup white granulated sugar
  • 1 large orange (zest)
  • 2 large eggs (at room temp)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup orange juice (freshly squeezed)
  • 1.5 tsp rosewater extract
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1.5 tsp ground cardamom
  • 1/3 cup pistachios (finely diced/ground)
  • 1 cup powdered sugar
  • 1 tsp orange zest
  • 1/2 to 1 tsp rosewater extract
  • 3 to 4 tbsp cream
  • 3 tbsp diced pistachios (for garnish)
  • 1/4 cup edible rose petals (for garnish)

Equipment

  • 1 8-inch Cake Pan
  • 1 Mixing Bowl (for mixing wet and dry ingredients)
  • 1 Whisk (for beating ingredients)

Method
 

  1. Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and spray the sides with a baking spray.
  2. Place the granulated sugar into a large mixing bowl and zest in the orange.
    1 large orange (zest), 2 large eggs (at room temp)
  3. Add the eggs, sour cream, melted butter, orange juice, and rosewater/extract. Whisk until well-beaten.
    1/2 cup sour cream (or Greek yogurt), 1/2 cup unsalted butter (melted), 1/4 cup orange juice (freshly squeezed), 1.5 tsp rosewater extract, 1 cup all-purpose flour
  4. In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cardamom.
    1 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt, 1.5 tsp ground cardamom, 1/3 cup pistachios (finely diced/ground)
  5. Sift the dry ingredients into the wet ingredients, then mix just until well combined.
  6. Fold in the finely diced pistachios.
    1 cup powdered sugar
  7. Pour the cake batter into the prepared pan and bake for 33 to 35 minutes.
  8. Allow the cake to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the glaze by combining powdered sugar, orange zest, rosewater/extract, and cream.
    1 tsp orange zest, 1/2 to 1 tsp rosewater extract, 3 to 4 tbsp cream, 3 tbsp diced pistachios (for garnish)
  10. Allow the cake to cool to room temperature before adding the glaze. Pour glaze onto the center of the cake.
  11. Garnish with diced pistachios, rose petals, and/or rose buds.
    1/4 cup edible rose petals (for garnish)

Notes

Store the cake at room temperature for up to 3 days, or refrigerate for up to 1 week.