Description
Persian Love Cake is a delicate and fragrant almond cake infused with cardamom, lemon zest, and rosewater. This double-layered cake is topped with a zesty lemon glaze, finely chopped pistachios, and dried rose petals, offering a perfect balance of floral and citrus notes with a tender crumb. Ideal for special occasions or as an elegant afternoon treat.
Ingredients
Cake
- 300 g (1 ½ cups) fine granulated sugar
- Zest of 2 lemons
- 170 g (¾ cup) unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 50 g (¼ cup) flavorless oil
- 1 teaspoon fine sea salt (halve if using table salt)
- 3 large eggs
- 145 g (1 ¼ cups) almond flour (not ground almonds or almond meal)
- 195 g (1 ½ cups) cake flour, sifted
- 2 teaspoons baking powder
- 120 g (½ cup) kefir or buttermilk
Glaze
- 260 g (2 cups) powdered sugar
- 3-5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
- Pistachios, finely chopped, for topping
- Dried rose petals for topping
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Butter and flour two 8-inch round cake pans or use a baking spray to prevent sticking.
- Infuse Sugar with Lemon Zest: Place the sugar in the bowl of a stand mixer. Zest two lemons over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand and the sugar is fragrant.
- Combine Wet Ingredients: Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and salt to the sugar mixture. Attach the paddle attachment and beat on low, gradually increasing to medium speed until the mixture is light and airy. Scrape down the sides as needed.
- Add Eggs Gradually: With the mixer running, add the eggs one at a time, allowing 20–30 seconds between each addition. Scrape down the bowl and continue beating until the batter is smooth and well combined.
- Incorporate Dry Ingredients and Kefir: Lower the mixer speed to low. Add the almond flour, sifted cake flour, and baking powder, mixing just to combine. Slowly pour in the kefir or buttermilk as the mixer runs, stopping as soon as the batter is smooth and uniform.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for about 25 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cakes: Remove cakes from the oven and let them cool in their pans for 5 minutes before transferring them to a wire cooling rack. Allow cakes to cool completely before frosting.
- Trim Cake Tops: Once cooled, use a cake slicer or serrated knife to slice off any domed tops, creating a flat surface. Save the trimmed cake pieces for snacking.
- Prepare the Glaze: In a bowl, whisk together powdered sugar, rosewater, a pinch of salt, and 3 tablespoons of freshly squeezed lemon juice. Add more lemon juice a tablespoon at a time if the glaze is too thick. The glaze should be thick but pourable.
- Assemble the Cake: Place one cake layer face up on a serving plate. Spoon some glaze over the top and spread evenly. Optionally, sprinkle lemon zest over the glaze. Place the second cake layer face down on top of the first and spread the remaining glaze over the top, allowing it to drip down the sides naturally.
- Garnish: Sprinkle the top with finely chopped pistachios and dried rose petals for an elegant finish.
Notes
- If you do not have kefir or buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5-10 minutes.
- Ensure almond flour is finely ground for the best texture; coarse almond meal will produce a denser cake.
- Rosewater can vary in strength; adjust to taste but do not overuse as it can become overpowering.
- The glaze thickness is important; too thin and it will run off, too thick and it will be hard to spread.
- Store the cake covered in the refrigerator for up to 3 days for best freshness.
