Persian Love Cake: a fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.

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.  

Persian Love Cake: a fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.

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.

Persian Love Cake: a fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.

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.

Persian Love Cake: a fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.

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.

Persian Love Cake: a fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.

OK excuse me while I get up from my desk to go grab a slice of this cake. Enjoy!

RECIPE

Persian Love Cake (Cardamom, Rose Water, & Almond Cake)

Ingredients

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)

Directions

  1. Preheat oven to 350°F. Line an 8" cake pan with parchment paper and set aside.
  2. 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.
  3. Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.
  4. 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.
  5. 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. 
  6. Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!

by

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Persian Love Cake: a fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.

This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!

18 comments

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I love everything about this cake, Sarah! So excited for all of your Middle-Eastern themed recipes this month. Also looking forward to hearing you speak next week at the Tastemaker conference!

5.0 rating

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I want to try this. I’m intrigued by rose water but have had poor luck. What kind of rose water did you use? I bought a bottle of Nielsen Massey “rose water” but it’s more like a syrup. and so strong I ruined a batch of jam– rhubarb and (lightly-flavored–NOT!) with rose. Then I bought a bottle of rose water from a Greek store. the bottle looks more like a tall, thin European soda bottle. It is more like water, but I had to go so out of my way to find it that I really don’t think it’s what people generally mean by “rose water.” I can’t imagine the NM rose water strength is what you mean, but that’s what all recipes seem to call for. A tablespoon of it would make the cake smell like a rose hot house. Really, how rose-y is this cake???

Sarah | Broma Bakery
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I use Al Wadi! It’s the traditional stuff 🙂 This cake is definitely rose flavored, but it’s not overwhelming. As in, you don’t feel like you’re eating perfume!

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I did not know, Rose pedals were edible?

Sarah | Broma Bakery
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As far as I’m concerned, they’re fine to eat!

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Hi thanks for amazing cake .

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Love Persian, love history, love this one. Thank you for another beauty Sarah !

5.0 rating

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Haven’t yet made it but will soon.when I read a recipe I can literally taste the end product.i also am a visualizer and this recipe sounds looks tastes great!
Will post the results very soon.thanks

5.0 rating

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I love Bob’s almond flour Sarah! And this cake sounds so delicious. Love the addition of the cardamon!

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I’m so intrigued by the flavors, it looks amazing!

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So surprising to see a recipe from Iran and Persia! I found your post accidently among my browser ads and I should say it’s so lovely! BTW I’m Sara, a Persian girl 🙂
And about the rose water and cardamom, these two are so useful in Persian cooking specially for desserts.

5.0 rating

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I find that when I cream other things together with butter the butter doesn’t cream properly, is there some baking trick I don’t know about ?

Sarah | Broma Bakery
Reply

Your butter should be truly room temp, and a stand mixer will do the trick! It’s hard to cream things by hand.

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I’m one for experimenting, so maybe 5yrs back I randomly came across a Persian Love Cake recipe and figured out how to turn it into an ice cream cake bc my friend’s fiance (at the time) wanted an ice cream cake for their wedding. I figured you couldn’t have one of those kiddie looking ones, though. Made it with cardamom gelato. It turned out amazing, and even better, she loved it! I was bummed when, after a move, I couldn’t find my Frankensteined recipe again. Glad to come across your recipe. Can’t remember if it’s similar to the one I had, but it looks yummy just the same. 🙂

Sarah | Broma Bakery
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Omg this sounds AMAZING!!!!

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This gorgeous cake has my name written all over it! Save a slice for me please!

5.0 rating

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