So I’d like to preface this post by saying rose water is not my favorite thing. It’s just too intense for me, and feels like I’m eating perfume. And yet, this cake is flavored with a decent amount of rose water and I LOVE IT.
Like, it’s just the perfect balance to the richer, moist texture of this cake. Of course, I also love cardamom THE MOST and this cake has cardamom in it, so that definitely counts for something.
OK so I’ll back up. This cake is called “Persian Love Cake.” It’s a term apparently coined by Yasmin Khan, an English/Pakistani/Iranian cookbook author. Persian Love Cake is a rich, moist cake flavored with rose water and citrus. Besides the intriguing Middle Eastern scents, I’m super into the name.
So I created my own version, and I have to say, I’m absolutely smitten. It’s a good balance of moist and fluffy, and has the perfect amount of spice.
One thing that makes this cake so good is the addition of almond flour. In general, almond flour in cakes imparts an undeniable moistness, creating the most lovely texture to your baked goods.
I used Bob’s Red Mill super-fine almond flour, and partnered with them on this post to deliver you the most scrumptious early fall cake.
And yes, I’m saying fall, because there’s just something about almonds and cardamom that make for a great transition into the spicier, warmer flavors of autumn.
OK excuse me while I get up from my desk to go grab a slice of this cake. Enjoy!
For the cake
- 1/2 cup salted butter, room temperature
- 3 tablespoons vegetable (or canola) oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest (about 1 lemon)
- 2 teaspoons lemon juice (also about 1 lemon)
- 2 tablespoons rose water
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Bob's Red Mill 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 (SO optional, I just felt like it added nice texture)
- Preheat oven to 350°F. Line an 8" cake pan with parchment paper and set aside.
- In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in lemon zest, lemon juice, rose water, and vanilla extract.
- Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.
- Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before making the glaze.
- 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!
This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!