rose cake topped with glaze and pistachios

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 sake 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.

removing a slice of Persian Love Cake

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 rose 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.

almond and rose cake on a plate

How to make Persian Love Cake

This almond and rose cake is an absolute show stopper looks-wise, but it’s one of the easiest cakes you’ll ever make. The steps for this Persian Love Cake are simple:

Cream the butter and sugar — Add the butter, sugar, eggs, and oil to the bowl of a standing mixer and beat until light and fluffy. This will likely take 2 to 3 minutes, but you don’t want to rush this. If you don’t take the time to whip air into the butter, your cake might turn out a little dense. Once mixed, add in the rose water and other flavorings.

Add the dry ingredients — Once the butter and sugar mixture is light and fluffy, add in the flour, almond flour, cardamom, baking powder, and salt. Beat until everything is just combined (you don’t want to mix the flour for too long or else you’ll activate the gluten and, again, your cake might be dense).

Bake the cake — This almond and rose cake takes around 40 minutes in the oven. You’ll know when it’s ready to be taken out when it’s golden on top and a knife inserted into the middle comes out clean.

Make the glaze — While the cake is cooling, make the glaze (it’s a simple mixture of powdered sugar, rose water, and whole milk — combine everything in a bowl and microwave). The glaze should be thick, but spreadable. If it’s too runny, it’ll soak into the cake and make it soggy!

Assemble the cake — Now comes the fun part: assembling the cake! Spread the glaze over the cooled cake and sprinkle on your toppings. I used rose petals, crushed pistachios, and candied ginger, but you can pick and choose which toppings you want.

serving a slice of rose cake

Tips for making Persian Love Cake

Don’t add extra rose water — Like I said before, rose water can become overpowering really quickly. Don’t add more rose water to this Persian Love Cake than what the recipe calls for, or else you’ll regret it.

Don’t glaze a hot cake — You have to let this almond and rose cake cool completely 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.

Don’t substitute almond meal — Almond flour and almond meal are two different almond products. Almond meal still has some of the almond skins mixed in, and it’ll mess up the lovely texture of this cake.

Persian Love Cake slice being removed

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

Print

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

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

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

  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 1 cake 1x
Scale

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 (optional, I just felt like it added nice texture)

Instructions

  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!

More easy cake recipes from Broma Bakery:

Strawberry Almond Cake

Red Wine Chocolate Cake

Fresh Ginger and Molasses Cake

Cinnamon Bundt Cake

German Chocolate Bundt Cake

almond and rose cake next to a bag of almond flour

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

80 comments

Mason Carr
Reply

Such a great recipe! I tried it recently and it turned out pretty well. It was a little more sunken and not as fluffy as yours looks, but I feel like I probably under-whipped the butter? I guess I’ll find out on my next go-around, since it was delicious!

Frankie
Reply

I just made this cake and it’s honestly the best cake I’ve ever made – my dad said it was the best cake he’d had in ages. It was so light and tasted amazing, thank you so much for the recipe!!

Sofi | Broma Bakery
Reply

Wow! Such high praise–we’re blushing 🙂 happy you enjoyed it and so appreciate you taking the time to write a review!

Aleena
Reply

This cake was delicious 😋 💕 . I made it with only all-purpose flour and it came out great!!!

Sofi | Broma Bakery
Reply

YAY! so happy you enjoyed it 🙂

Hannah
Reply

I have made this as a cake many times before, but I’m wondering if it would work as a cupcake as well?! I would use silicone baking cups but unsure of the oven temperature or time!

Sofi | Broma Bakery
Reply

Hi Hannah! We’ve never tried this in cupcake form but it should work! Try baking them for 18 minutes or longer depending on your oven!

Alice
Reply

I made this cake two months ago (twice, once for a party and one just because I really wanted to eat it again) and I still keep telling people about it. Honestly one of the best cakes I ever made or even ate, stays fresh for days and is quite quick and easy to make. It is now added to my favorite recipes notebook 🙂

Ramenfairy
Reply

I made cupcakes from this recipe today and they turned out great! Baked for 16-18 minutes and got a bunch better rise than my first attempt. Anyone have ideas on toppings other than rose petals? They are so hard to find in the city!

Lila
Reply

Hi! I’m wondering if there could be a way to sub the eggs? What would you suggest? Flax egg? Thanks!

Sofi | Broma Bakery
Reply

Hey Lila! I would use a flax egg 🙂

Tiffany
Reply

I’m planning on making this cake today, would you say this stays relatively moist? Or would you recommend drizzling simple syrup? Thankyou!

Sofi | Broma Bakery
Reply

It stays pretty moist! When are you planning on serving it?

Aisha
Reply

Will it be ok if I use only all purpose flour in this recipe instead of almond flour and if so pls let me know the measurements

Sofi | Broma Bakery
Reply

We’ve never tried it, but you should be able to sub it out cup for cup. Let us know how it goes!

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