Description
A fragrant and romantic Persian Love Cake infused with rose water and cardamom, made with almond flour and topped with a delicate lemon glaze and pistachios.
Ingredients
1 cup almond flour
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp ground cardamom
1/4 tsp salt
3 large eggs
3/4 cup granulated sugar
1/2 cup olive oil
1/4 cup milk
1 tbsp rose water
Zest of 1 lemon
1 cup powdered sugar
2 tbsp lemon juice
Crushed pistachios and dried rose petals for garnish
Instructions
1. Preheat oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together almond flour, all-purpose flour, baking powder, cardamom, and salt.
3. In another bowl, beat eggs and sugar until pale and fluffy.
4. Mix in olive oil, milk, rose water, and lemon zest.
5. Gradually fold dry ingredients into wet mixture until smooth.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35–40 minutes until a toothpick inserted comes out clean.
8. Allow cake to cool completely.
9. Whisk powdered sugar and lemon juice to form a glaze.
10. Drizzle glaze over cake and garnish with pistachios and rose petals.
Notes
Rose water can be strong — measure carefully.
Serve with tea or coffee for a traditional pairing.
Store covered at room temperature for up to 2 days or refrigerate longer.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: persian love cake, rose water cake, cardamom dessert, almond cake